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Looking for fresh new recipes to warm you up in the increasingly colder weather? 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!
For more with Chef Gabe, check out Under the Hood!
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
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
1 3-bone short rib
Mix all spice rub ingredients until combined.
Pat down a three-bone short rib to dry it off, then coat generously with spice rub. Wrap in plastic and refrigerate overnight.
Bring water and honey to a boil. Add bourbon.
Flambé to cook off the alcohol. Once fire dies, add apple cider vinegar and mustard.
Reduce by half over a low flame, and set aside.
Allow meat to come to room temperature (about an hour).
Place meat, bone side down, on a roasting pan. Roast uncovered for five hours in an oven preheated to 250 degrees Fahrenheit.
Once done, tent the meat with a piece of foil to let it rest.
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.
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Short ribs vs. spare ribs If I’m doing this recipe with spare ribs as opposed to short ribs, what changes should I make, i.e. bake time..?
Hi! There is usually no difference in the cooking time between spare ribs and short ribs.