Looking for a delicious recipe to impress your guests this Rosh Hashanah? Chef Gabe has got just the thing: Bourbon honey mustard short ribs! Made with a fragrant, spicy rub and topped with a smooth bourbon honey mustard sauce, this hassle-free dish will make smoky goodness look easy!

 

Ingredients:

 

Spice Rub

 

2 tablespoons black pepper
2 tablespoons granulated onion
2 tablespoons granulated garlic
2 tablespoons Gefen Paprika
2 tablespoons chili powder
4 tablespoons dark brown sugar
1 teaspoon cayenne pepper

 

Bourbon Honey Mustard Sauce

1/4 cup water
1/2 cup Gefen Honey
1/4 cup bourbon (Tierra Sur uses Boondocks’ The Spice Project)
1/2 cup Tuscanini Apple Cider Vinegar
3 tablespoons wholegrain mustard

 

Directions:

 

Make the Spice Rub

 

1. Mix all spice rub ingredients until combined.

 

2. Pat down a three-bone short rib to dry it off, then coat generously with spice rub. Wrap in plastic and refrigerate overnight.

 

Make the Sauce

 

1. Bring water and honey to a boil. Add bourbon.

 

2. Flambé to cook off the alcohol. Once fire dies, add apple cider vinegar and mustard.

 

3. Reduce by half over a low flame, and set aside.

 

Roast the Short Ribs

 

1. Allow meat to come to room temperature (about an hour).

2. Place meat, bone side down, on a roasting pan. Roast uncovered for five hours in an oven preheated to 250 degrees Fahrenheit.

3. Once done, tent the meat with a piece of foil to let it rest.

4. To serve, slice the meat from the bone, cut in half lengthwise, and cut each half into one-inch shingles. Fan the meat onto a platter and drizzle with bourbon honey mustard sauce.

 

To watch Chef Gabe create this dish in front of your eyes click his video here!