Ingredients
– 4 pounds beef short ribs
– 2 tablespoons olive oil
– Salt and black pepper, to taste
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup bourbon
– 1 cup beef broth
– ½ cup brown sugar
– ¼ cup soy sauce
– 2 tablespoons Worcestershire sauce
– 1 tablespoon Dijon mustard
– Fresh thyme, for garnish
Equipment Needed
– Large Dutch oven or heavy pot
– Tongs
– Cutting board
– Chef’s knife
– Measuring cups and spoons
– Wooden spoon
– Ladle
Step-by-Step Instructions
First, I start by preheating my oven to 325°F (160°C). In my large Dutch oven, I heat the olive oil over medium-high heat. Once it’s hot, I generously season the short ribs with salt and pepper before searing them in batches until they are beautifully browned on all sides. This step is crucial because it locks in the flavors that will develop throughout the cooking process. After browning, I remove the short ribs and set them aside. This is the part where the kitchen starts to smell amazing! (See the next page below to continue steps…)