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!
