This works with several cuts of beef so experiment! The sauce is wonderful on mashed potatoes. If a roast is too much.. it can be frozen along with the sauce. Remove the veggies before freezing.
Ingredients
- 2 1/2 lbs bone-in short ribs or roast cut into 3-4″ chunks
- kosher salt / pepper
- 1-2 onions, cut in wedges
- 3-4 carrots, cut in 3″ pieces
- 3 garlic cloves, minced
- 1/2 c bourbon
- 1 c apple cider
- 1 1/2 c beef stock
- 2 tbs worcestershire sauce
- 2 tsp dijon mustard
- 2 tbs maple syrup
- 2 rosemary sprigs
- 3-4 thyme sprigs
- 2 bay leaf
- 1 tbsp butter
Directions
- Heat oven to 325F
- Heat oven-proof Le Creuset dutch oven or similar on the stove top on medium heat.
- Season the beef with salt and pepper.
- Add a few tbsp of vegetable oil to the dutch oven. When the oil is hot, start searing the beef in batches making sure to get all sides browned. Remove the beef from the dutch oven and set aside.
- Add the onion and carrot to the dutch oven and cook for about 5 min
- Add the garlic and tomato paste and cook 1-2 minutes.
- Add the bourbon to deglaze the pan and cook for 2-3 minutes.
- Add the cider, stock, worcestershire, dijon, maple syrup and herbs.
- Add the beef and submerge in the liquid.
- Cover the dutch oven and put in the oven for 3-4 hours.
- Remove the ribs and veggies to an over-proof serving bowl. Turn off the oven and leave the bowl in the oven to keep food warm.
- Remove and discard the herbs.
- Simmer the sauce on the cook top for 10 – 15 minutes until it has reduced and is glossy. You may want to skim excess fat. If you want a thicker sauce, mix 1-2 tbsp of cornstarch to 1-2 tbsp on water and add to sauce. Cook until it thickens. Add butter and remove sauce from heat.
- Serve beef with mashed potatoes.
- Enjoy!
Thanks to https://coolkitchenbro