Berghoff Bourbon Short Ribs

• 6 lb. boneless beef short ribs (or 9 lb. bone-in)
• Salt and ground black
• pepper, as needed
• 6 c. beef stock, or enough to cover ribs in pan
• 2 1/2 c. bourbon
• 2 cubes beef bouillon
• 1/2 c. prepared barbecue sauce
• Olive oil, as needed

1. Method (1) Preheat oven to 350u0b0F.
2. 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.
3. Stir in 2 cups bourbon and bouillon cubes.
4. (2) Cover pan tightly with foil and roast for 3 hours, or until very tender.
5. (3) Remove from the oven and remove the ribs from the braising liquid; keep ribs warm.
6. (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.
7. (5) Brush each rib with olive oil, and grill to heat completely through and brown slightly.
8. (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.

boneless beef short ribs, salt, pepper, beef stock, bourbon, beef bouillon, barbecue sauce, olive oil

Taken from www.epicurious.com/recipes/member/views/berghoff-bourbon-short-ribs-1245728 (may not work)