Ingredients:

  • lbs Beef Short Ribs (Bone-in)
  • Tbsp Kosher Salt
  • Tbsp Dark Brown Sugar
  • Tbsp Smoked Paprika
  • Tbsp Coarse Black Pepper
  • tsp Garlic Powder
  • tsp Onion Powder
  • /2 tsp Cayenne Pepper
  • large Yellow Onion, roughly chopped
  • medium Carrots, roughly chopped
  • Celery Stalks, roughly chopped
  • cups Beef Broth (low sodium)
  • /2 cup Apple Cider Vinegar
  • Tbsp Worcestershire Sauce
  • Bay Leaves
  • cup Ketchup (good quality)
  • /4 cup Bourbon or Rye Whiskey
  • Tbsp Blackstrap Molasses
  • Tbsp Brown Sugar
  • Tbsp Dijon Mustard
  • tsp Smoked Paprika (for glaze)
  • /2 tsp Hot Sauce (to taste)

Instructions:

  1. Combine all Dry Rub ingredients. Pat the beef ribs completely dry. Thoroughly coat the ribs on all sides with the spice rub and allow them to sit at room temperature for 20 minutes.
  2. Heat 1 Tbsp of neutral oil in a large Dutch Oven over medium-high heat. Sear the rubbed ribs on all sides until a deep brown crust forms (about 3-4 minutes per side). Remove ribs and set aside.
  3. Add the chopped onions, carrots, and celery to the pot. Sauté in the residual fat until softened, about 5-7 minutes.
  4. Pour in the Apple Cider Vinegar, scraping up any browned bits from the bottom of the pot. Add the Beef Broth, Worcestershire sauce, and Bay Leaves. Bring the liquid to a gentle simmer.
  5. Return the seared ribs to the pot, ensuring they are mostly submerged. Cover the Dutch Oven tightly and transfer to a preheated oven at 300°F (150°C). Cook for 3 hours, or until the meat yields easily when prodded.
  6. While the ribs finish braising, whisk together all Smoky Bourbon Glaze ingredients in a small saucepan. Simmer gently for 10 minutes until slightly thickened, then remove from heat.
  7. Carefully remove the ribs from the braising liquid and place them into a shallow baking dish. Brush generously with the prepared glaze.
  8. Return the glazed ribs (uncovered) to the oven, increasing the temperature to 375°F (190°C). Cook for 20-30 minutes, brushing with more glaze every 10 minutes, until the glaze is dark, sticky, and bubbling.
  9. Remove from the oven, tent loosely with foil, and let the ribs rest for 15 minutes before slicing between the bones and serving.