“This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.”
Happy Labor Day! I cannot believe how fast this summer went by. Seems like it was just Memorial Day and here we are in September! I know everyone is trying to grasp onto summer as long as possible, and while I still have one foot in summer, my other foot is definitely stepping into comfort foods for chilly weather, and my recipe for Bourbon Braised Short Ribs in my Pit Barrel is the perfect recipe for both summer and fall.
Short ribs come from the plate of the cattle, which is a tougher cut of beef but when braised becomes so tasty. Depending on where you live, it can also be called:
- Chuck Short Ribs
- English Short Ribs
- Plate Short Ribs
- Rib Short Ribs
May be bone-in or boneless. Very flavorful, moist and tender when braised. If you find boneless short ribs, the cooking time may be reduced by as much as 30 or more minutes.
I’ve been lucky enough to go to Certified Angus Beef’s Culinary Test Kitchens where we had the opportunity to test all different kinds of grades of beef, and Certified Angus Beef hands down had the best flavor. The only grocery store that sells it by me is Meijer Grocery Stores.
I decided to braise my beef ribs in my Pit Barrel – its a barrel smoker – the coals are in the bottom and you can hang whole chickens or ribs to cook slow, or use the rack like I did to put my Dutch Oven on the rack.
The ribs nestled in the braising liquid after I seared them in my cast iron skillet on the stove. This is the easiest recipe because you basically set it and forget it. The corn starch in the braising liquid thickens the gravy as it cooks.
Once the beef was done, I made a side of mashed potatoes, garlic peapods and corn on the cob. And poured a generous amount of gravy over the beef and potatoes.