These fall-off-the-bone-tender beef short ribs are the kind of old-fashioned comfort food that chilly winter days were made for. It’s really a rather simple recipe to accomplish and a wonderful dish for serving guests of up to eight.
Porterhouse Bourbon And Molasses Short Ribs
16 all-natural beef short ribs cut English style – Approximately 4 x 2 inches
Fresh ground salt and black pepper
2 tablespoons olive oil
3 medium yellow onions, peeled and diced
2 tablespoons chipotle chilies in adobo sauce, Puree until smooth
1 – 9 ounce can of tomato paste
1 cup American bourbon whiskey
1 cup dark molasses
1 cup apple cider vinegar
1 tablespoon dried thyme
Preheat oven to 325 F. Pat short ribs dry and season liberally with salt and pepper. Heat a large and deep sauté pan over medium-high heat until hot. Lightly coat with oil. When oil is hot, brown short ribs in batches on all sides. Remove and transfer to a large, deep baking dish to bake for 30 minutes while preparing the sauce.
Add remaining oil and diced onion to the pan and sauté until soft, about 5 minutes, stirring often. Stir in tomatoes, chipotle chilies, tomato paste, bourbon, molasses, vinegar and thyme. Bring to a boil over high heat, reduce heat and simmer for about 5 minutes.
Remove any fat that has accumulated in the pan. Pour sauce over short ribs, cover and bake until fork-tender, 2 -3 hours. If necessary, add water so there is at least 1 inch of sauce in the pan. I like to remove the cover for the last hour of baking so as to thicken the sauce.
Remove pan from oven and skim away any fat from the surface. If you desire a thicker sauce, simply pour it off into a saucepan and simmer on the stovetop for up to 30 minutes. Pour the sauce back over the short ribs and serve with warm polenta and a nice cabernet.