Ingredients Jump to Instructions ↓

  1. 4 lb. bone-in beef short ribs

  2. Kosher salt and freshly ground pepper

  3. 2 tsp. vegetable oil

  4. 1 large yellow onion , halved and sliced

  5. 1/2 in. thick

  6. 1 1/2 cups bourbon and black pepper barbecue sauce

  7. 3/4 cup water

Instructions Jump to Ingredients ↑

  1. Season the short ribs with salt and pepper.

  2. In the stovetop-safe insert of a slow cooker or in a large saute pan over medium heat, warm the oil until almost smoking. Add half of the short-ribs and brown on al sides, 7-8 Transfer to a place. Repeat with remaining ribs.

  3. Transfer the insert and all the browned ribs to the slow-cooker base: if using a saute pan, transfer the ribs to a slow cooker. Add the onion, barbecue sauce and water. Cover and cook on low according to manufacturer’s instructions until the meat nearly falls off the bone, about 6 hours.

  4. Transfer ribs to platter and blot off excess sauce. Skim the fat off the braising liquid and simmer the liquid until slightly thickened.

  5. Optional: Heat a grill pan until smoking, then spray it with PAM. Grill the ribs until they have grill marks, about 2 min per side. Transfer to platter and serve with reduced sauce.


Send feedback