Looking for a delicious recipe to impress your guests this Rosh Hashanah? Chef Gabe has got just the thing: Bourbon honey mustard short ribs! Made with a fragrant, spicy rub and topped with a smooth bourbon honey mustard sauce, this hassle-free dish will make smoky goodness look easy!
Ingredients:
Spice Rub
2 tablespoons black pepper
2 tablespoons granulated onion
2 tablespoons granulated garlic
2 tablespoons Gefen Paprika
2 tablespoons chili powder
4 tablespoons dark brown sugar
1 teaspoon cayenne pepper
Bourbon Honey Mustard Sauce
1/4 cup water
1/2 cup Gefen Honey
1/4 cup bourbon (Tierra Sur uses Boondocks’ The Spice Project)
1/2 cup Tuscanini Apple Cider Vinegar
3 tablespoons wholegrain mustard
Directions:
Make the Spice Rub
1. Mix all spice rub ingredients until combined.
2. Pat down a three-bone short rib to dry it off, then coat generously with spice rub. Wrap in plastic and refrigerate overnight.
Make the Sauce
1. Bring water and honey to a boil. Add bourbon.
2. Flambé to cook off the alcohol. Once fire dies, add apple cider vinegar and mustard.
3. Reduce by half over a low flame, and set aside.
Roast the Short Ribs
1. Allow meat to come to room temperature (about an hour).
2. Place meat, bone side down, on a roasting pan. Roast uncovered for five hours in an oven preheated to 250 degrees Fahrenheit.
3. Once done, tent the meat with a piece of foil to let it rest.
4. To serve, slice the meat from the bone, cut in half lengthwise, and cut each half into one-inch shingles. Fan the meat onto a platter and drizzle with bourbon honey mustard sauce.
To watch Chef Gabe create this dish in front of your eyes click his video here!
chief Gabe’s short ribs how many lbs of short ribs called for in the recipe?
3.5 lbs