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Bourbon and Coke Short Ribs




Source of Recipe


Adapted from the Big Platter Cookbook by Lou Jane Temple and A. Cort Sinnees

* Exported from MasterCook *

Bourbon and Coke Short Ribs

Recipe By : Lou Jane Temple and A. Cort Sinnees
Serving Size : 6 Preparation Time :0:00
Categories : Alcohol, Beef, Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup canola oil
12 large beef short ribs
Kosher salt
freshly ground pepper -- to taste
2 tablespoons butter
2 carrots -- peeled and diced
1 large onion -- peeled and diced
or
2 small onions -- peeled and diced
3 stalks celery -- split and diced
6 garlic cloves -- peeled and crushed
-- with the flat side of
-- a cleaver or chef's knife,
-- then diced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon mustard seeds
1 teaspoon caraway seeds
1/2 teaspoon allspice berries
3 cups chicken stock
3 cans Coca-Cola (not diet)
1 cup good quality bourbon

Preheat the oven to 350 degrees F.

In a large heavy skillet, heat the oil and season the ribs with the salt and pepper. Brown the short ribs and then put them in a large roasting pan. Clean the skillet, melt the butter, and saute the carrots, onions, and celery together. When the onions start to wilt, add the garlic and cook another 2 to 3 minutes. Stir the soy sauce, Worcestershire sauce, mustard seeds, caraway seeds, and allspice berries into the onions. Then pour the whole mixture on to the ribs in the roasting pan. Add 2 cups of the chicken stock, 2 cans of Coke, and 1/2 cup of the bourbon. Cover pan and roast for 2 hours.

Turn the ribs carefully so they don't come apart from the bone. Add the third can of Coke, the rest of the bourbon, and 1 cup chicken stock. Bake for another 1-1/2 hours to 2 hours. The ribs are done when it is tender and the meat pulls away from the bone.

Serve immediately or cool and store the ribs and sauce separately until serving time.

Judi's note: I would check the ribs after 3 hours (it is probably enough cooking time, but may take the full 3-1/2 to 4 hours). This dish is even better the next day giving it time for all the flavors to mingle.


Source:
"Adapted from the Big Platter Cookbook"

S(Master-Cook format by):
"Judi Mae Phelps"

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