- 1 pint Kentucky Bourbon Barrel Stout*– or other dark beer
- 2 cups Woodford Reserve Bourbon
- 2 cups Lairds* Straight Apple Brandy
- 2 bay leaves
- 2 tablespoons whole black peppercorns
- 1 bunch whole sprigs parsley, thyme and rosemary stems, tied
- 12 ea 4" bone-in beef short ribs, trimmed
- Kosher salt
- Freshly ground black pepper
- 1 cup wondra® Flour
- 2 tablespoons olive oil
- 4 stalks celery, diced
- 3 carrots, peeled & diced
- 1 onion, peeled & diced
- 2 cloves garlic, minced
- 1/4 cup tomato paste
- 1 quart veal stock
- 1/4 cup chopped parsley
- 3 tablespoons chopped thyme
- 1 tablespoon chopped rosemary
- 5 large shallots, thinly sliced
- 2 tablespoons brown sugar
- 2 tablespoons soft butter
- 1/4 cup prepared horseradish
- Caramelized Root Vegetables
- Horseradish Demi glace
Combine the beer, 1 cup of the bourbon, 1 cup of the brandy, the bay leaves, peppercorns & herb stems in a gallon sized zip top bag, add the short ribs and marinate overnight. Remove the ribs from the marinade, reserve the marinade.
Pat the short ribs dry, season with salt and pepper and dust on all sides with the Wondra®.
Heat oven to 375°F
Heat a large, straight sided sauté pan over high heat, add 1 tablespoon of the olive oil, swirl to coat the pan and add the short ribs, working in batches as needed, and cook until nicely browned on all sides, about 8 minutes. Remove the ribs to a plate and pour off any excess fat from the pot. Add the remaining tablespoon of olive oil and swirl to coat the pan. Add the onions, celery, carrots and garlic, stir occasionally and sauté until nicely browned, about 5 minutes. Add the tomato paste, reduce the heat to medium and cook until caramelized, about 10 minutes. Add the reserved marinade, increase the heat to high and reduce by half, about 15 minutes. Add the veal stock and the short ribs, and bring to a boil.
Place the lid on the pan, transfer to the oven and braise for 1 1/2 hours. Carefully remove the pan and check for doneness, you want the shortribs to be falling off the bone tender. If they're done, remove from the oven, if they're not tender yet, continue braising, checking every 30 minutes until tender.
Remove from the oven, stir in the parsley, thyme and rosemary, replace the lid and allow to cool for 30 minutes. Transfer the ribs to a plate and strain and reserve the braising liquid, discarding the vegetables. Return the braising liquid to the pan and bring to a simmer, skimming the fat and impurities from the sauce. Add the shallots and the remaining 1 cup brandy, 1 cup bourbon, and the brown sugar, bring to a boil and reduce until starting to thicken, about 10 minutes. Remove from the heat, stir in the horseradish and swirl in the butter until melted. Season to taste with salt and pepper. Serve with the caramelized vegetables and garnish with fresh herbs.
Carmelized Root Vegetables
- 1 tablespoon olive oil
- 1 tablespoon canola oil
- 4 tablespoons soft butter
- 12 small baby white turnips, peeled, quartered and blanched
- 2 celery roots, peeled, diced and blanched
- 2 medium rutabaga’s, peeled, diced and blanched
- 12 cippolini or pearl onions, blanched and peeled
- 1 cup chicken broth
- 1/4 cup chopped herbs ( parsley, thyme, sage, rosemary)
Heat a sauté pan, over medium high heat, add the oil and swirl, add the butter and swirl to melt. When the foam subsides, add the turnips, celery root, rutabagas and onions, and cook, tossing occasionally, until they start to caramelize, about 8 minutes. Season with salt & pepper, add the chicken broth, bring all to a simmer, and cook until the broth is absorbed, about 5 minutes. Finish the vegetables with the chopped herbs and season with additional salt and pepper as needed.