Before You Get Started

Here are some quick tips before you get started.

• Plan your time: This recipe includes a long sear, up to 1 hour+ of onion caramelizing, and a 3-hour braise. Set aside several hours total.
• Use the right pan: A heavy skillet or Dutch oven that’s safe for both stovetop and grill is essential.
• Prep your ingredients: Slice onions, cut vegetables evenly into ½-inch pieces and confirm you have enough beef stock (you may need extra).
• Know your swaps: Bourbon can be replaced with red wine or skipped; dried thyme and bay can substitute for fresh in smaller amounts.
• Clean your grill: Make sure you sweep any ash from previous cooks into the grease and ash keg. This is a long cook, so make sure you have a clean grill.
• Stay safe: Keep raw beef separate from produce and wash hands and utensils after handling meat.
• Plan your serving base: Have your starch—mashed potatoes, polenta, pasta or rice—ready so plating is simple once the ribs are done.

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Steps

• Step 1

  Season short ribs generously with salt and pepper.  

  Ingredients

  • 4 Pound beef short ribs

  • 1 Tablespoon kosher salt

  • 1 Teaspoon black pepper

• Step 2

  Heat a large skillet or Dutch oven over medium-high heat. Add canola oil and when hot, place short ribs bone side up in pan. Cook, turning occasionally, until ribs are deeply browned. This can take up to 30 minutes — if necessary, do this in batches and do not crowd the pan.

  00:40

  Ingredients

  • 1 Tablespoon Canola oil

• Step 3

  Remove short ribs from the pan and set aside. In the same pan, add the onions and stir to coat with oil. Reduce heat to medium-low and cook until onions are deeply caramelized, adding a little liquid as needed. This will take about 1 hour to 1 hour and 20 minutes. 

  01:00

  Ingredients

  • 4 Small yellow onions, thinly sliced

• Step 4

  When onions are caramelized, add the bourbon and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add beef stock, apple cider vinegar, bay leaves and thyme, then bring to a simmer. Nestle the ribs back in bone side down and bring to a simmer. 

  Ingredients

  • 1/4 Cup bourbon

  • 2 Cup beef stock

  • 1 Tablespoon apple cider vinegar

  • 2 Whole bay leaves

  • 4 Sprig fresh thyme

• Step 5

  Preheat a grill to 300°F. Place the pan directly on the grill grates, uncovered, and braise for about 2 hours. If the liquid starts to get low, add extra stock as needed. Add the carrots and celery to the pan, stir to coat and continue to braise until fork tender, around 1 more hour.  

  03:00

  300 ˚F / 149 ˚C

  Ingredients

  • 2 Medium carrots, cut into ½-inch pieces

  • 2 Stalk celery, cut into ½-inch pieces

• Step 6

  Remove the ribs from the grill. Serve over pasta, rice, mashed potatoes, polenta or with cheesy toast like we did. Spoon the cooked vegetables and some of the sauce over the ribs and sides.