**Indulge in Fall-Off-the-Bone Berghoff Bourbon Short Ribs: A Culinary Symphony of Smoky, Savory, and Sweet Flavors**
Prepare to tantalize your taste buds with the Berghoff Bourbon Short Ribs, a dish that elevates comfort food to an art form. These succulent short ribs are braised in a symphony of rich flavors, featuring smoky bourbon, aromatic herbs, and a hint of sweetness from brown sugar. The result is a fall-off-the-bone masterpiece that melts in your mouth, leaving you craving for more. Embark on a culinary journey with this Berghoff Bourbon Short Ribs recipe, a perfect centerpiece for your next special occasion or a cozy night in. Discover the secrets to creating this delectable dish and relish the unforgettable taste that will leave you and your loved ones spellbound.
**Additional Recipes to Explore:**
- **Berghoff Onion Soup:** Dive into the depths of classic French cuisine with this timeless recipe. Indulge in a rich and flavorful broth brimming with caramelized onions, savory beef broth, and a hint of sherry. Garnished with croutons and melted cheese, this soup is a true embodiment of comfort and indulgence.
- **Berghoff German Chocolate Cake:** Experience a taste of heaven with this iconic dessert. Layers of moist chocolate cake, velvety chocolate ganache, and a luscious coconut-pecan filling come together in perfect harmony. Topped with a delicate chocolate frosting, this cake is a celebration of decadence and a must-try for chocolate enthusiasts.
- **Berghoff Caesar Salad:** Reimagine the classic Caesar salad with this Berghoff twist. Crisp romaine lettuce is tossed in a creamy, tangy dressing made with fresh herbs, Parmesan cheese, and a touch of Worcestershire sauce. Finished with crunchy croutons and a sprinkling of freshly grated Parmesan, this salad is a delightful symphony of flavors and textures.
MAPLE BOURBON BRAISED SHORT RIBS
Meaty beef short ribs that are slow cooked and braised in a maple bourbon sauce until fall apart tender then drizzled with a tangy maple glaze to die for!
Provided by Make Your Meals
Categories Main Dishes
Time 3h40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F (165°C).
- Pat the short ribs dry and season them generously with salt and pepper. Add olive oil to a large, oven safe Dutch oven and place on medium-high heat. Working in batches, add the short ribs and sear until browned on all sides, 4 to 5 minutes per side. Transfer to a plate and repeat until all short ribs have been browned.
- Reduce the heat to medium and add the onion to the pan with the short rib drippings. Cook, stirring occasionally, until softened, about 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the bourbon and maple syrup and scrape the bottom of the pan to deglaze any stuck bits off the bottom surface. Continue to cook until the liquid is reduced by half, approximately 3 to 4 minutes.
- Stir in the broth, thyme, tomato paste, and Worcestershire sauce. Place the short ribs down in the sauce until almost completely covered by the liquid. Add more water or broth if needed to cover the ribs.
- Increase the heat to medium-high and bring the mixture to a boil. Cover and transfer the Dutch Oven to the preheated oven. Cook stirring every 45 minutes until the ribs are fall apart tender, approximately 2.5-3 hours. Carefully transfer the ribs to a serving platter and cover loosely with aluminum foil and let them rest for at least 10 minutes.
- While the short ribs are resting make the glaze by combining the maple syrup and Worcestershire sauce in a small saucepan and bring to a boil. Cook, stirring frequently until the mixture is reduced to a thick glaze, approximately 5 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 985 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 227 milligrams cholesterol, Fat 54 grams fat, Fiber 1 grams fiber, Protein 60 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 604 grams sodium, Sugar 47 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
BERGHOFF BOURBON SHORT RIBS
Steps:
- Method (1) Preheat oven to 350°F. Rinse ribs in cold water, pat dry. Place in a large roasting pan and season wirh salt and pepper. Add enough stock to cover ribs completely. Stir in 2 cups bourbon and bouillon cubes. (2) Cover pan tightly with foil and roast for 3 hours, or until very tender. (3) Remove from the oven and remove the ribs from the braising liquid; keep ribs warm. (4) Skim off and discard fat from braising liquid and, over high heat, reduce the liquid to 1 to 1 1/2 cups, 35 to 40 minutes. Stir in the barbecue sauce and 1/2 cup of reserved bourbon and mix well. Heat to a boil, remove from heat, and set aside. (5) Brush each rib with olive oil, and grill to heat completely through and brown slightly. (6) Brush with the barbecue sauce mixture and grill over low heat until well caramelized, brushing with extra barbecue sauce as needed. Don'tallow to char or burn. Serve with potato salad, roasted corn on the cob and steamed green beans.
GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
Tips:
- For the best flavor, use a good quality bourbon. A high-proof bourbon will give the ribs a more intense flavor, while a lower-proof bourbon will be more subtle.
- Don't be afraid to experiment with different types of bourbon. There are many different bourbons available, each with its own unique flavor profile. Try a few different kinds to find one that you like.
- Be sure to brown the ribs well before braising them. This will help to develop their flavor and create a nice crust.
- Cook the ribs until they are fall-off-the-bone tender. This will take some time, but it's worth it.
- Serve the ribs with your favorite sides. Mashed potatoes, roasted vegetables, and coleslaw are all great options.
Conclusion:
Berghoff Bourbon Short Ribs are a delicious and easy-to-make dish that is perfect for any occasion. Whether you're serving them for a special dinner or a casual get-together, these ribs are sure to be a hit. So next time you're looking for a new recipe to try, give Berghoff Bourbon Short Ribs a try. You won't be disappointed.
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