Don’t let the cook time fool you. A little effort yields a ton of taste in this recipe. I served this over roasted garlic mashed potatoes and it was a huge hit with my husband.
- 1 1/2 cups beef broth
- 1/4 cup Stonewall Kitchen Maple Bacon Onion jam
- 2 tbsp Stonewall Kitchen Maple Bacon Onion jam
- 3 tbsp Seven Barrels bourbon vinegar divided
- 1 tbsp 1 heaping spoonful of roasted garlic
- 1/4 cup bourbon I used Jack Daniels
- 3 lbs bone in chuck short ribs
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1/4 cup vegetable oil
- Generously salt the short ribs and place in a storage container for at least 6 hours.
- Remove ribs from fridge and pat dry with a paper towel
- Season with salt and black pepper if desired
- Preheat oven to 275°
- Heat vegetable oil in pan and sear ribs on all sides in batches until a nice crust develops on the ribs (about 7 minutes per batch)
- Once ribs are seared well, set aside on a plate
- Add beef broth, roasted garlic, 1 tbsp of bourbon vinegar, and the Maple Bacon and Onion jam to pan. Reduce heat to low and stir until well blended. (about 5 minutes
- Turn off heat complete and stir in the bourbon. Add dried thyme and rosemary
- Return ribs to the pan.
- Cover and put in oven to cook at 275° for 3 to 3/12 hours
- Carefully return pan to the stove top. Remove ribs and set aside on a plate.
- Over medium heat, add 2 tbsp of bourbon vinegar and black pepper to taste. Add up to 2 more tablespoons of the maple, bacon and onion jam.
- Boil down until reduced. The mixture will be very thick and syrupy.
- Return the ribs to the pan and coat in the bourbon mixture.
- Serve immediately