Cooking with Rouses
Jack Daniels Braised Beef Short Ribs
4 pounds beef short ribs
1/4 cup flour
1 1/2 tablespoon Kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon white pepper
½ teaspoon cayenne pepper
3 tablespoons vegetable oil
1 large onion, coarsely chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
3 cloves garlic
2 dried bay leaves
1 bottle Jack Daniels Hickory BBQ Sauce
2 tablespoons Lee & Perrins Worcestershire Sauce
1/4 cup honey
1 tablespoon Heinz yellow mustard
2 cups beef stock
Pre-heat the oven to 350° degrees.
Heat the vegetable oil in a deep-sided skillet.
Season the short ribs and flour with salt and 3 types of pepper.
Dust each short rib in the seasoned flour, and sear on each side.
Remove the short ribs from the pot, and discard most of the oil, reserving about 2 tablespoons.
Sauté the onions, carrot, celery, and bay leaves to the pan and sauté until slightly tender, season with salt and pepper.
Add the Jack Daniels BBQ Sauce, yellow mustard, Worcestershire sauce, honey and beef stock.
Once the sauce simmers for 2 to 3 minutes, add the short ribs back to the pan.
Braise in the oven for 4 to 6 hours, depending on the size of your short ribs.
Remove the pan from the oven, transfer the short ribs on a platter, and skim the excess fat from the sauce.
Serve along side mashed potatoes, rice or polenta.