Maple Bourbon Beef Short Ribs
Try these tender Maple Bourbon Beef Short Ribs. I cook these in a slow cooker for fall off the bone ribs that take very little effort! I serve these with creamy mashed potatoes and asparagus for a delicious dinner that you can serve any night of the week.
Maple Bourbon Beef Short Ribs
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
3
Prep Time
30 minutes
Cook Time
6 hours
Try these tender Maple Bourbon Beef Short Ribs. I cook these in a slow cooker for fall off the bone ribs that take very little effort! I serve these with creamy mashed potatoes and asparagus for a delicious dinner that you can serve any night of the week.
Ingredients
-
2 packages Organic Prairie® Beef Short Ribs
-
2 tablespoons Organic Valley® Ghee
- salt and pepper
-
2 cups beef stock
-
1/4 cup maple syrup
- 1/4 cup Bourbon
- 1 teaspoon Worcestershire sauce
-
2 pounds Russet potatoes
-
1/2 cup Organic Valley® Salted Butter
-
3/4 cup Organic Valley® Grassmilk
-
1 teaspoon dried thyme
-
1 teaspoon garlic powder
- 1 teaspoon fine sea salt
-
1/2 teaspoon black pepper
-
Fresh thyme, for serving (optional)
-
1 bunch of asparagus
-
1 to 2 tablespoons Organic Valley® Ghee
- Salt and pepper to taste
For the Short Ribs
For the Potatoes
For the Asparagus
Directions
- To make the short ribs: Add the beef stock, maple syrup, bourbon, and Worcestershire sauce to a slow cooker.
- Cut short ribs into individual ribs. Brush the short ribs with ghee, and generously salt and pepper each side.
- Sear the short ribs in cast iron skillet until browned on each side, about 60 to 90 seconds.
- Transfer the short ribs to the slow cooker and cook on low for 6 to 8 hours, or until the beef is very tender.
- To make the mashed potatoes: Fill a 6-quart pot three-quarters of the way with water
- Cut the potatoes into 2 to 3 inch chunks add to the water and boil. Continue to cook until potatoes are tender when poked with a fork, about 25 to 35 minutes.
- Drain the water off the potatoes, add the butter, milk, thyme, garlic powder, salt and pepper and mash with a potato masher until creamy.
- To make the asparagus: In a large skillet add the ghee and put over medium/high heat. Add the asparagus and salt and pepper. Continue to cook until al dente.
- Serve ribs with mashed potatoes and asparagus.
