Just Salt It - Dad's Short Ribs

I absolutely love this short rib recipe from my dad. At one time, they were on the menu at a steakhouse in Reno, NV. After the head chef of the restaurant had the opportunity to try it, he fell in love with it and added it to their menu for a few months. What a nice honor that was for my dad.

They are quite simple to make and can be partially prepared a couple of days ahead of time. I like serving them with creamy polenta or mashed potatoes.

Yield 6 servings

5 lbs. of beef short ribs

3½ cups beef broth

1-12 oz. bottle of dark beer

1 shot bourbon

1 medium onion, sliced

2 tsp salt

½ tsp of dried thyme

¼ cup light molasses

2 Tbsp balsamic vinegar

2½ tsp hot pepper sauce

Preheat oven to 350℉.

Combine the first 5 ingredients in a large ovenproof pot. Add 1 tsp of salt and the thyme. Bring the ingredients in the pot to a boil on the stove over medium heat. Once it boils, remove the pan from the heat, cover it with a lid, and transfer it to the oven. Bake until the ribs are tender, turning the ribs every half an hour for approximately 3 hours total. Remove from the oven and let it sit uncovered for one hour. After one hour, refrigerate uncovered until cold. If you are not going to eat them right away, you can keep them covered and refrigerated for up to two days.

Spoon the fat from the surface of the braising liquid. Warm the ribs just enough to loosen them from the liquid. Once loosened, remove them from the liquid and pat them dry. Combine ¼ cup of the braising liquid with the molasses, vinegar, hot sauce, and 1 tsp spoon of salt for the mop.

Add an additional 1 cup of braising liquid to a small pot and simmer over medium heat with salt and pepper to taste to make a light au jus for the meat when served.

Heat the barbecue on medium heat. Place ribs on the grill and close the lid. Grill ribs turning and basting with the mop frequently until the outside is crisp and the inside is heated through. This will take approximately 10 minutes. Once they are done, transfer the ribs to a platter and serve alongside the au jus.

Just Salt It, and enjoy!