Bourbon and Blak Pepper Braised Short Ribs
daulan gentry
Slow cooker....I love you!
ingredients
- 4 lb. bone-in beef short ribs
- Kosher salt and freshly ground pepper
- 2 tsp. vegetable oil
- 1 large yellow onion, halved and sliced 1/2 in. thick
- 1Â 1/2 cups bourbon and black pepper barbecue sauce
- 3/4 cup water
directions
- 1
Season the short ribs with salt and pepper.
- 2
In the stovetop-safe insert of a slow cooker or in a large saute pan over medium heat, warm the oil until almost smoking. Add half of the short-ribs and brown on al sides, 7-8 min.total. Transfer to a place. Repeat with remaining ribs.
- 3
Transfer the insert and all the browned ribs to the slow-cooker base: if using a saute pan, transfer the ribs to a slow cooker. Add the onion, barbecue sauce and water. Cover and cook on low according to manufacturer’s instructions until the meat nearly falls off the bone, about 6 hours.
- 4
Transfer ribs to platter and blot off excess sauce. Skim the fat off the braising liquid and simmer the liquid until slightly thickened.
- 5
Optional: Heat a grill pan until smoking, then spray it with PAM. Grill the ribs until they have grill marks, about 2 min per side. Transfer to platter and serve with reduced sauce.
Source: Williams-Sonoma
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