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
posted 2023 Mar by Mimi Council
Maple Bourbon Beef Short Ribs
Rated 5.0 stars by 1 users
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 organic beef stock
- 1/4 cup organic maple syrup
- 1/4 cup Bourbon
- 1 teaspoon Worcestershire sauce
- 2 pounds organic Russet potatoes
1/2 cup Organic Valley Salted Butter
3/4 cup Organic Valley Grassmilk
- 1 teaspoon organic thyme
- 1 teaspoon organic garlic powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon organic black pepper
- Organic fresh thyme, for serving (optional)
- 1 bunch of organic 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.