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Looking for braising liquid ideas for short ribs

BigGreenBamaGriller
BigGreenBamaGriller Posts: 629
in EggHead Forum
So we are hosting a party for the Kentucky Derby. Among other things, I am planning to smoke/braise some beef short ribs. Since this is a Kentucky Derby meal, I want to incorporate bourbon into the braising liquid. Anyone have any ideas?

Thanks,

Chris
Killen, AL (The Shoals)
XL, Small, Minimax, and Mini BGEs
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Comments

  • lousubcap
    lousubcap Posts: 36,798
    I believe that Griffin (Griffin's grub) has a short ribs cook that gets high praise (no bourbon)  but I would offer to keep the short ribs cook simple and drink the bourbon :)>-
    In advance, I'm sure your party will be most eggcellent.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • DMW
    DMW Posts: 13,836
    lousubcap said:
    I believe that Griffin (Griffin's grub) has a short ribs cook that gets high praise (no bourbon)  but I would offer to keep the short ribs cook simple and drink the bourbon :)>-
    In advance, I'm sure your party will be most eggcellent.  
    Yep, I think bourbon on the side sounds good.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    Brown short ribs in DO with olive oil. Remove from Egg and flame with Maker's (or your favorite bourbon). Remove ribs from DO and add mirepoix and other veggies you like (finely chopped). Add back short ribs with sprigs of thyme, 1/2 bottle red wine, 1/2 cup bourbon and 1/4 cup sherry and 1/2 pint of veal stock. Bring to simmer and cover cooking over low heat (225) for 4 hours. Remove ribs, which should be pulling off the bone by now and let the liquid stand for a few minutes to separate the fat. Skim fat then put liquid and veggies in a blender and liquify the whole lot and return to the pot, simmer and reduce to a thick sauce. Add back the ribs to heat through and serve with horseradish mashed potatoes.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • keepervodeflame
    keepervodeflame Posts: 353
    Short Ribs Braising liquid:
    1 tbs olive oil,
    2 large cloves garlic finely chopped
    1/2 cup  dry red wine
    1/4 cup good balsmic vinegar
    1 3 inch sprig rosemary
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  • fishlessman
    fishlessman Posts: 34,594
    not with bourbon but lamb would be more traditional for the derby

    this is a good braising recipe
    http://www.foodnetwork.com/recipes/anne-burrell/braised-lamb-shanks-recipe.html

    im thinking swap out the parsley for mint in the gremolata sauce for derby day

    this was my take on it for st pats day
    https://eggheadforum.com/discussion/846815/braised-leprechaun
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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