Bourbon Braised Beef Food

BOURBON BRAISED BEEF

Steps:

• Season beef ribs with salt and pepper. In a cast iron skillet with a bit of grape seed or avocado oil spray, sear both sides of the beef.
• Place in a Dutch oven. Mix the mustard through bourbon ingredients, and pour over ribs.
• Light coals in a charcoal chimney and add to the pit barrel. Place rack in pit barrel and place Dutch oven on rack. Put lid on pit barrel and cook for 2 1/2 hours, or until it reaches an internal temperature of 195.
• To plate: I made mashed potatoes, garlic pea pods and corn on the cob. The corn starch thickens the gravy as it cooks, so generously pour gravy over the short ribs and mashed potatoes and enjoy!

SLOW COOKED BOURBON BRAISED BEEF BACK RIBS

Steps:

• In small bowl or tray, mix rub ingredients thoroughly.
• Rub onto beef back ribs.
• In a large hot skillet, heat oil.
• Brown ribs for several minutes on each side in batches.
• Transfer ribs to slow cooker insert.
• Add remaining meal ingredients into slow cooker insert and mix thoroughly.
• Cover and cook for 4-6 hours.
• Serve over rice.

BOURBON-BRAISED BEEF SHORT RIBS | TRAEGER GRILLS

Steps:

• When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes.
• In a small mixing bowl, combine mustard, Worcestershire sauce and molasses; whisk to mix.
• Coat each rib on all sides with the mustard slather sauce. Season with Traeger Prime Rib Rub.
• Make the mop sauce: Combine the beef broth, soy sauce and bourbon in a food-safe spray bottle.
• Place the short ribs, bone-side down, directly on the grill grate. Cook for 2 to 2-1/2 hours, or until the internal temperature of each rib is 165°F when read on an instant-read meat thermometer, spraying with the mop sauce every 30 minutes.
• Transfer the ribs to a large sheet of heavy-duty aluminum foil. Bring up the edges of the foil and add whatever remains of the mop sauce. Bring the opposite sides of the foil together and fold several times, tightly enclosing the ribs. Return the foil-enclosed ribs to the grill grate.
• Continue to cook the ribs until the internal temperature is 195°F, about 1 hour more.
• Let the ribs rest for 15 minutes, still enclosed in the foil, then open carefully. (Watch out for escaping steam.) Transfer the ribs to a platter or plates, then drizzle with the juices.