Guest blogger Katie is the blogger behind Culinary Pirate, the innovative blog that captures Katie’s love for experimentation in the kitchen, travel and other fun related to food & drink.
Now that we’re in the midst of winter, here’s another mouthwatering seasonal recipe for your repertoire: braised short ribs. Yes, they sound fancy, but I assure you that they’re easier than pie to prepare. Short ribs might be something you’ve seen on the menus of some fancy restaurants, but you can surely make them at home with the help of a deep pan, dutch oven or even a slow cooker. Sear the short ribs, saute some some vegetables, then mix them all together with some broth, and after a few hours of simmering, you’re in business. The result: tender, fall-off-the-bone meat in a rich and savory sauce.
In addition to beef broth, I added Stubb’s Smokehouse Bourbon Cookin’ Sauce pack to the recipe to add another depth of flavor. The spice pack adds smokiness with the dried ancho chile and smoke flavorings, and the sauce pack has a slightly sweet note from the addition of bourbon, plus a hint of tanginess from the cider vinegar, horseradish and spices.
These braised short ribs are fantastic on their own, but they’re even better when served on a bed of warm mashed potatoes or over creamy cooked polenta to help soak up their flavorful sauce. To give the sauce a thicker consistency, simply pour the cooking sauce in a small saute pan or sauce pot and cook over high heat for a few minutes until the sauce has reduced by about half.