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Cody Road Rye Short Ribs

Category
 4 12 oz. bone-in beef short ribs, trimmed
 ½ tsp black pepper
 2 tbsp teaspoons kosher salt, divided
 2 tbsp tablespoons canola oil
 3 medium-size yellow onions, sliced
 4 garlic cloves, minced
 1 (3-in.) piece fresh ginger, sliced
 ¾ cup CODY ROAD RYE whiskey
 3 tbsp CODY ROAD RYE whiskey
 1 cup sweet tea
 1 cup beef broth
 1 tbsp sherry vinegar
 1 tbsp cornstarch
 1 tbsp warm water
 ½ cup chopped fresh flat-leaf parsley
 ½ cup chopped scallions
 2 tbsp lemon zest (from about 2 lemons)
 2 tsp fresh lemon juice
 1 tsp extra-virgin olive oil
1

Sprinkle short ribs with pepper and 1 teaspoon of the salt. Heat canola oil in a large (12-inch) cast-iron skillet over medium-high. Add ribs, and cook until well browned, about 10 minutes, turning once. Transfer to a 6-quart slow cooker.

2

Add onions, garlic, ginger, and 1/2 teaspoon of the salt to skillet, and cook over medium-high, stirring often, until onions are very tender, 8 to 10 minutes. Add 3/4 cup of the whiskey, and cook 1 minute. Stir in tea and broth, and bring to a simmer, about 3 minutes. Pour onion mixture over ribs in slow cooker. Cover and cook on LOW until meat is very tender and falling off the bone, about 7 hours.

3

Remove ribs, and set aside. Pour mixture from slow cooker through a fine wire-mesh strainer into a medium saucepan; discard solids. Cook liquid in pan over medium-high until reduced by half (about 1 1/2 cups), 10 to 12 minutes. Add sherry vinegar, 1/2 teaspoon of the salt, and remaining 3tablespoon CODY ROAD RYE whiskey. Stir together cornstarch and warm water; stir into mixture in pan, and bring to a simmer, 2 to 3 minutes. Remove from heat.

4

Combine parsley, scallions, lemon zest, lemon juice, olive oil, and remaining 1/4 teaspoon salt in a small bowl. Serve ribs in whiskey sauce topped with parsley mixture.

Ingredients

 4 12 oz. bone-in beef short ribs, trimmed
 ½ tsp black pepper
 2 tbsp teaspoons kosher salt, divided
 2 tbsp tablespoons canola oil
 3 medium-size yellow onions, sliced
 4 garlic cloves, minced
 1 (3-in.) piece fresh ginger, sliced
 ¾ cup CODY ROAD RYE whiskey
 3 tbsp CODY ROAD RYE whiskey
 1 cup sweet tea
 1 cup beef broth
 1 tbsp sherry vinegar
 1 tbsp cornstarch
 1 tbsp warm water
 ½ cup chopped fresh flat-leaf parsley
 ½ cup chopped scallions
 2 tbsp lemon zest (from about 2 lemons)
 2 tsp fresh lemon juice
 1 tsp extra-virgin olive oil

Directions

1

Sprinkle short ribs with pepper and 1 teaspoon of the salt. Heat canola oil in a large (12-inch) cast-iron skillet over medium-high. Add ribs, and cook until well browned, about 10 minutes, turning once. Transfer to a 6-quart slow cooker.

2

Add onions, garlic, ginger, and 1/2 teaspoon of the salt to skillet, and cook over medium-high, stirring often, until onions are very tender, 8 to 10 minutes. Add 3/4 cup of the whiskey, and cook 1 minute. Stir in tea and broth, and bring to a simmer, about 3 minutes. Pour onion mixture over ribs in slow cooker. Cover and cook on LOW until meat is very tender and falling off the bone, about 7 hours.

3

Remove ribs, and set aside. Pour mixture from slow cooker through a fine wire-mesh strainer into a medium saucepan; discard solids. Cook liquid in pan over medium-high until reduced by half (about 1 1/2 cups), 10 to 12 minutes. Add sherry vinegar, 1/2 teaspoon of the salt, and remaining 3tablespoon CODY ROAD RYE whiskey. Stir together cornstarch and warm water; stir into mixture in pan, and bring to a simmer, 2 to 3 minutes. Remove from heat.

4

Combine parsley, scallions, lemon zest, lemon juice, olive oil, and remaining 1/4 teaspoon salt in a small bowl. Serve ribs in whiskey sauce topped with parsley mixture.

Cody Road Rye Short Ribs
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Mississippi River Distilling Company

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