Whiskey Short Rib Sliders

I’ve been cooking with a lot of Whiskey lately. Cooking with the old Jim Beam makes me feel like a bad ass, like a kitchen rebel, even if it’s just tossing a jigger into the crockpot before racing upstairs to change and breastfeed my baby. From peach jam to short ribs, a shot of Bourbon does amazing things to my dishes. Ever since I was a little girl growing up in France, I’ve loved Westerns. From The Searchers to Unforgiven, there’s something about those cowboys galloping in a cloud of dust with stark mountains in the distance that resonates deeply with me. In my minivan life, the closest I can get to the OK Corral is to cook with whiskey.

Short ribs have been my favorite slow cook dish for years, but the whiskey gives them a glorious caramel overtone. Leave them to rest for a day or two after you cook them and they’ll just get better.

You can serve them on their own, but we like to really make them comfort food and serve them as sliders. I guarantee you’ll be licking your fingers as you reach for a second. They may even compel you to dust off your spurs and head west.

Yield: 6-8

Author: Vanessa Druckman

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Whiskey Short Rib Sliders

Whiskey gives these short ribs an amazing caramel flavor. They melt in your mouth in the most delightful way.

Prep time: 20 MinCook time: 4 HourTotal time: 4 H & 20 M

Ingredients

• 6-8 Short Ribs, with the bone still attached (2.5 pound approximately)
• 1 Sweet Vidalia Onion, diced finely
• 1 28 oz can of Peeled Tomatoes (preferably San Marzano)
• 2 Tablespoons of Olive Oil
• ¼ Cups of Brown Sugar
• ¼ Cups of Whiskey
• 2 Teaspoons of Ground Mustard
• 2 Teaspoons of Paprika
• 2 Teaspoons of Ancho Chili Powder
• Salt and pepper to taste

Instructions

1. In a large stockpot, heat the olive oil. Add the short ribs and brown on each side, 2-3 minutes per side. Remove from the pot and set aside.
2. Add the diced onions and saute until soft and translucent, 4-5 minutes.
3. Add the brown sugar, mustard, paprika, and chili powder. Add salt and pepper to taste.
4. Put the short ribs back in the pot. Add the tomatoes and the whiskey. Stir well and cover.
5. Set the heat to low and cook for 3-4 hours, stirring every 30-45 minutes.
6. When the meat is nice and tender, remove the bones which should have fallen off. This dish is even better if you leave it to rest overnight and reheat it the next day.