Just thinking about this is making my tummy rumble with excitement. This is one of those things I make and could practically cry from pure love of the dish. It is SOOOOO GOOOD!!!!!
If you work full time, like me, this isn’t something you can make during the week (I know, sad) but it’s a great meal to make on Sunday when you’re hanging out at home because it will take 3-4 hours.
I think I’ve become somewhat of a short rib snob. I hate when you order them at a restaurant and they come out hard and dry. This is not what short ribs are about. Short ribs are slow cooked with juicy flavors and a buttery texture that will make you lick the plate clean. By cooking them slowly and on a low flame you’re allowing the juices to get soaked up in the meat and eventually the meat will be falling off the bone. Now that is a good short rib.
Warning: I’ve been told that if you have people trying to nap (which in my house is all the time on Sundays) while making this; they won’t be able to sleep because the aroma of this stellar dish will keep waking them up.
I decided to use whiskey and apple juice instead of a classic wine or broth mixture because it was something I had in hand. If you don’t have whiskey it will make for an expensive dish. If you have it on hand this will cost you under $30 to make which is pretty awesome considering the WOW factor.
Servings: 3-4 People; Under $35
What you’ll need:
- Large sauté pan with high sides and lid
- Cutting board
- Sharp knife
- Liquid measuring cup
- 3 lbs. short ribs
- 1 Onion – Chopped
- 4 Tbsp. Butter
- 2 Tbsp. Olive Oil
- 4-5 sprigs fresh Thyme – remove the thyme from the sprigs (about 1 Tbsp.)
- 1 ½ Cups Whiskey
- 1 Cup Apple Juice
- ¼ Cup BBQ Sauce (Whichever one is your fav)
- 4 Cloves Garlic – Chopped
- Salt & Pepper to Taste
Start by heating the butter and olive oil in your sauté pan on medium high heat. While it’s heating, generously salt and pepper your short ribs (on both sides). When the pan is hot enough add your short ribs to the pan (meatiest side down first). Cook the short ribs for about 5 minutes or until they are golden and crispy on one side. Then flip the short ribs and repeat so that the other side gets crispy as well.
Once they are seared on both sides, using your tongs, remove from the pan and set aside.
Add your garlic, onions and thyme to your pan and sauté until the onions are translucent. Next, add your mushrooms and stir. Once the mushrooms are mixed in add the whiskey, apple juice and BBQ sauce. Stir well until fully combined.
Add your short ribs back into your pan, reduce the heat to low, cover and let simmer for 3 hours. Once they are done simmering they should be super-duper juicy and can be easily shredded using a fork.
Serve them either shredded, on the bone, on top of potatoes or gnocchi.