How to Make Bourbon Barbecue Short Ribs with Goat Cheese Polenta

Introduction
Get ready for a show-stopping meal! These bourbon barbecue short ribs are tender, flavorful, and perfectly complemented by creamy goat cheese polenta. This recipe is an excellent way to impress guests or elevate your family dinner. It takes some time, but the results are absolutely worth it. This recipe is inspired by Chef Jean-Pierre.

Rich, Deep Flavors: The marriage of a bourbon barbecue sauce with slow-braised short ribs delivers an explosion of flavor in every bite. The sauce balances smoky, sweet, and tangy notes, while the slow braising infuses the meat with those complex flavors, creating a dish that’s indulgent and satisfying.

Versatile Serving Options: Whether you serve these ribs over creamy goat cheese polenta, buttery mashed potatoes, or ribbons of pappardelle pasta, the dish adapts to your preferences. It’s also perfect alongside roasted vegetables, steamed greens, or crusty bread to soak up the sauce.

Impressive Presentation: Bone-in short ribs offer a dramatic visual appeal, especially when plated over a rich base like polenta. The deep caramelized hues of the sauce combined with a carefully arranged plate make this meal a feast for the eyes as well as the palate.

Comfort Meets Gourmet: This recipe seamlessly blends the hearty, comforting essence of braised meat with the elevated sophistication of a gourmet sauce. It’s a perfect centerpiece for a dinner party or a cozy night at home when you want to treat yourself.

Tools and Appliances You’ll Need

Cooking Essentials

• Dutch Oven or Heavy Pot: This is your go-to for achieving a beautiful sear on the ribs and then transitioning to slow, even braising. Its thick walls help retain heat, making it ideal for long cooking times.
• Oven: Ensures the low, steady heat needed for the meat to tenderize and absorb the rich flavors of the sauce.

Prep Tools

• Cutting Board: Essential for prepping all the fresh ingredients like onions, leeks, celery, and peppers. A sturdy board ensures safety and ease of chopping.
• Chef’s Knife: A versatile knife for precise chopping and slicing, making quick work of the vegetables and herbs.
• Wooden Spoon: This heat-resistant tool is perfect for stirring the sauce and scraping up the caramelized bits from the pot for extra flavor.
• Ladle: Helps you skim off excess fat from the braising liquid and makes portioning the sauce simple and mess-free.
• Fine Mesh Strainer: Ensures the sauce is silky smooth, removing any solids or chunks of vegetables for a refined finish.
• Blender or Immersion Blender: Allows you to puree the sauce directly in the pot or in batches, creating a luxuriously velvety texture without lumps.

This recipe is not only delicious but a true testament to the art of slow cooking. With the right tools and a little patience, you’ll create a masterpiece that rivals restaurant-quality meals!

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FAQ for Bourbon BBQ Braised Short Ribs

1. Can I use boneless short ribs instead of bone-in?
Yes, boneless short ribs can be used, but bone-in short ribs tend to have more flavor as the bones add richness to the dish during braising. If using boneless ribs, adjust the cooking time slightly as they may cook faster.

2. What can I substitute for bourbon in the recipe?
If you prefer not to use bourbon, you can substitute with apple cider, grape juice, or a combination of beef broth and a splash of apple cider vinegar. These will maintain the depth of flavor without the alcohol.

3. Can I make this recipe in advance?
Absolutely! In fact, the flavors deepen when the dish is made a day ahead. After cooking, allow the dish to cool, store it in the refrigerator, and reheat gently on the stove or in the oven before serving. Skimming the fat is also easier after the dish has been chilled.

4. How do I thicken the sauce?
If the sauce is too thin after braising, you can reduce it by simmering on the stovetop until it reaches your desired consistency. Alternatively, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and simmer for a few minutes to thicken.

5. Can I make this recipe without a Dutch oven?
Yes! If you don’t have a Dutch oven, you can use any heavy, oven-safe pot with a lid. Alternatively, you can brown the ribs and prepare the sauce in a skillet, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 4–5 hours.

6. What sides pair best with this dish?
These short ribs pair beautifully with creamy goat cheese polenta, mashed potatoes, pasta, or even crusty bread. Roasted vegetables like carrots, parsnips, or Brussels sprouts are also excellent accompaniments.

7. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the oven at 300°F (150°C) until warmed through. You may need to add a splash of beef stock or water to loosen the sauce as it heats.

8. Can I freeze this dish?
Yes, these short ribs freeze well. Allow the dish to cool completely, then transfer the meat and sauce to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

9. Is there a substitute for liquid smoke?
If you don’t have liquid smoke, you can skip it or use smoked paprika or chipotle powder to add a hint of smokiness.

10. How do I know when the short ribs are done?
The ribs are ready when the meat is fork-tender and easily pulls away from the bone. This typically takes 2.5 to 3 hours of braising at 375°F (190°C).

11. Can I make the sauce smoother without a blender?
Yes! If you don’t have a blender or immersion blender, press the sauce through a fine mesh strainer using the back of a spoon for a smooth consistency.

12. What can I do with the leftover sauce?
The leftover sauce is versatile! Use it as a topping for sandwiches, drizzle it over roasted vegetables, or serve it as a dipping sauce for crusty bread.

This FAQ will help ensure your Bourbon BBQ Braised Short Ribs turn out perfectly every time!

Final Thoughts

This bourbon barbecue short ribs recipe is a labor of love, but the outcome is a rich, tender, and mouthwatering dish that’s worth every minute. Pair it with goat cheese polenta, and you have a restaurant-quality meal at home.

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About the Author

Hi, I’m Nikki! I specialize in creating simple, flavorful recipes that bring people together around the table. Follow me for more tips and tricks to simplify your cooking and elevate your meals. Keep things simple, flavorful recipes that bring people together around the table. Follow me for more tips and tricks to simplify your cooking and elevate your meals.