Bourbon Braised Short Rib by Chef Robert Butts

Bourbon Short rib
  • Bone less short rib
  • 2 yellow onion (diced)
  • 1 cup of Maker’s Mark® Bourbon
  • 4 quarts beef stock
  • 3 garlic cloves smashed
  • Salt and pepper
Potato cauliflower purée
  • 3 Potatoes (peeled and chopped)
  • 1 quart cauliflower
  • 2 cups heavy cream
  • 1 tablespoon butter
  • Salt and pepper to taste
Carrot Kale patchwork
  • Rainbow Carrots ( shaved thin)
  • Kale chopped
  • 1 cup vegetable stock
  • 1 teaspoon butter
  • Salt and pepper to taste

Start with your short ribs season heavy with salt and pepper. Grab a large pan and pour in olive oil. Once oil is nice and hot place in short ribs to start the searing process. Add in diced onions and smashed garlic. Flip short ribs over and add bourbon. Cook off the flambé fire pour in beef stock. Cover with foil and place in oven at 350 for 2 1/2 Hours.

Potato cauliflower purée

For the purée blanch in water your potatoes and cauliflower till they are soft and tender. Whip with butter and heavy cream until smooth and season with salt and pepper to taste.

Carrot Brussels Kale patchwork

Heat up sauté pan with oil. Add Brussels, carrots and kale. Cook until the vegetable mixture starts to sweat or become brighter in color. Add in butter and vegetable stock. Cook down until vegetables are tender season with salt and pepper to taste

Chef Robert Butts is a Atlanta based Executive Chef of Simons in Midtown. Simons specializes in comfort food with a modern take.  Follow him today on  Instagram  for more tasty dishes.

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