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Thread: Beef Short ribs in a Maple syrup Bourbon sauce

  1. #1
    Join Date
    10-13-03
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    Livermore Valley near the wine grapes
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    Beef Short ribs in a Maple syrup Bourbon sauce

    Ok I made this for the first time today and damn if it isn't super tasty. Slow cooked beef short ribs cooked in beef broth, Bourbon, Maple syrup, Shallots, carrots fresh garlic, tomato paste, and thyme. On the side was rosemary polenta with sliced baby Bella mushrooms roasted with olive oil balsamic vinegar and seasoned with Truffle parmesan and black garlic

    I am stuffed, this was so tasty, the meat just fell apart. They recipe called for 3-4 hours in a Dutch oven but I opted for my slow cooker set at 6 hours

    https://lenaskitchenblog.com/bourbon...ontainer-16223

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    "The only thing that we learn from torture is the depths of our own moral depravity"

  2. #2
    Join Date
    10-13-03
    Location
    Livermore Valley near the wine grapes
    Posts
    11,730
    so on day two I changed things up a bit. I took the broth that the ribs cooked in and strained it into a skillet, added a few shots of bourbon and whisked in some flour over medium head to make a nice brown Roux which I poured over the ribs. In the polenta I added more grated parmesan and the mushrooms were the same as before. This put the dish over the top

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    "The only thing that we learn from torture is the depths of our own moral depravity"

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