Bourbon-Braised Short Ribs

Looking for a dish that will not only look fantastic, but serve as comfort food?  These bourbon-braised short ribs will do just that.  They are always a hit at my house.  Bonus . . . they can be prepared either in your Dutch Oven or in the Crock Pot.

5 lbs beef short ribs (about 8 - 10 ribs)

1 1/2 Tbsp kosher salt

1 tsp black pepper

3 Tbsp canola oil

1 white onion, finely chopped

4 celery stalks, finely chopped

4 garlic cloves, peeled and smashed

3 dried bay leaves

2 Tbsp tomato paste

2 1/2 cups beef broth

1 cup bourbon

3 Tbsp molasses

2 Tbsp Worcestershire sauce

3 Tbsp whole-grain mustard, divided

Chopped fresh parsley

Preheat oven to 325 degrees.  Place beef on a baking sheet.  Sprinkle with salt and pepper.  Heat oil in a large Cutch oven over medium-high heat until shimmering.  Working in batches, sear short ribs, turning occasionally until deeply browned on all sides, 10 - 15 minutes.  Return to baking sheet, reserving 2 Tbsp drippings in Dutch oven.  Discard remaining drippings.

Add onion, celery, garlic, and bay leaves to Dutch oven; cook over medium, stirring often, until onion is lightly brown about 8 minutes.  Add tomato paste, and stir until vegetable mixture is coated, about 1 minute.  Stir in broth, bourbon, molasses, Worcestershire, and 2 Tbsp of the mustard.

Nestle short ribs into Dutch oven, meaty side down.  Bring liquid to a simmer over medium heat.  Cover and transfer to preheated oven.  Bake until short ribs are tender, 2 hours.  

Using a slotted spoon, gently transfer to a serving platter.  Pour braising liquid through a mesh strainer into a large bowl or measuring cup.  Gently press on solids to extract any liquid; discard solids.  Skim and discard any fat.  Stir remaining 1 Tbsp mustard into braising liquid.  Transfer braising liquid to a bowl; spoon over short ribs just before serving.  Garnish with herbs, if desired.   

If using a slow cooker, change step 3 to slow cooker and cook on low until short ribs are tender 8 - 9 hours.