Bourbon Peach Short Ribs with Cracked Wheat & Peach Salad
Category:
Courtesy of Dish a Licious
Easy
Email
PrintIngredients
For 4 Person(s)
Cream
- Bourbon Peach Glaze:
- 2 cups sugar
- 1 cups water
- 1 cups bourbon
- 4 ripe peaches, pit removed, skinned and quartered
- 1 whole vanilla bean, split (optional)
- Short Rib Braise:
- 2 medium onions, sliced into 1” thick rounds
- 2 carrots, peeled and cut in 3” pieces
- 2 ribs celery, cut in 3” pieces
- 5 cloves garlic
- 1/2 bunch each thyme and parsley
- 2 bay leaves
- 1 pack Richardson Farms short ribs, cut into 3” or equal-sized portions
- 1 kosher salt, fresh ground pepper to season
- 1/4 cups olive oil
- 3 cups chicken stock (preferably homemade)
- 1 cups Bourbon Peach Glaze
Bourbon Peach Short Ribs with Cracked Wheat & Peach Salad Directions
- For the glaze: Combine sugar, water, bourbon, vanilla bean and peaches in a pot and gently warm over medium heat. Simmer for 10-12 minutes until sugar is dissolved and peaches soften. Remove vanilla bean and puree with an immersion blender, or in batches in a regular blender. Set aside.
- In a roasting pan, or high-sided baking dish large enough to hold the short ribs,
arrange the onions, carrots, celery, garlic, thyme, parsley & bay leaves in a single layer. - Season short ribs liberally with kosher salt and fresh ground pepper. Heat olive oil in
a heavy bottomed skillet until shimmering and brown ribs on all sides. Set ribs in the
roasting pan/baking dish on top of aromatics. - Deglaze the short rib pan with chicken stock, add 1 cup of the Bourbon Peach Glaze and simmer for 5 minutes to combine.
- Pour chicken stock mix into the roasting pan, coming ¾ way up the ribs (almost
submerged). Cover tightly with foil and place into a 300° oven for 5-6 hours until short
ribs are tender. (To see if they’re done, stick a fork in it. You should feel no resistance
and meat should be tender but not falling apart.) - When cool enough to handle, remove ribs from braising liquid, drain and pat dry with a paper towel. Set ribs on a baking sheet lined with foil, brush with a layer of the remaining glaze and roast uncovered at 325° for 10 minutes. Remove, glaze with a second coat, and roast another 10 minutes until shiny and lacquered. If desired, strain braising liquid, reduce by half and spoon over ribs. Serve along side Cracked Wheat & Peach Salad with Fresh Mint, Chiles & Lime.
|
|
|