Gluten Free Cherry Cola Bourbon Braised Ribs Recipe
Short ribs are one of my all-time favorites, especially when it comes to fall and winter entertaining.
Short ribs have a huge WOW factor – always a plus when you are trying to impress. But they take so little effort it is almost embarrassing. Almost.
One thing to keep in mind when making short ribs (and something I think people often neglect) is they should be made the day before and refrigerated overnight allowing the fat to rise to the top and be scraped off. This gives you all the flavor without the grease. It also means you can spend more time with your guests because all the cooking is basically done, just reheat and serve.
I like to serve ribs with mashed potatoes – I mean seriously does it get any better than that? And here’s another little entertaining tip for you. Make your mashed potatoes ahead of time and then keep them warm in a slow cooker. Just remember to do these couple things – generously grease the inside of your slow cooker and turn it on ahead so it is warm before you put the potatoes in. The potatoes will stay warm for hours!
This recipe is my attempt at duplicating one of the best plates of short ribs I ever had from a place in Nashville. They were Bourbon and Cherry Coke Braised Ribs. They were to die for and so is this recipe!
If you react to bourbon, you can leave it out – just add another cup of beef broth. Trust me, it will be just about as good.
- 8 bone-in beef short ribs about 3 pounds
- Kosher salt and freshly ground black pepper
- 1 (14 ounce) jar maraschino cherries without stems
- 2 tablespoons olive oil
- 1 large onion diced
- 3 large carrots chopped
- 4 cloves garlic minced
- 1 cup bourbon can be omitted, use 1 extra cup of beef broth
- 1 cup cola
- 2 cups gluten free beef broth
Preheat oven to 325 degrees.
Season ribs generously with salt and pepper. Place the maraschino cherries and their juice in a blender and puree until smooth.
Heat the oil over medium-high heat in a Dutch oven or oven-proof soup pan. Brown the ribs, in batches (careful not to over-crowd the pan) on all sides. Remove the ribs from the pan and set aside. Add the onion and carrots to the pan and cook, stirring occasionally, until they start to brown, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the bourbon and cook for 2 minutes, scraping the pan to release all the browned bits from the bottom of the pan. Add the cola, pureed cherries, and beef broth. Simmer for 5 minutes. Return the ribs to the pan, cover, and put in the oven for 3 hours or until the ribs are tender. Let cool, then refrigerate overnight.
To serve, skim the layer of fat off the top and place on the stove over medium heat and reheat for 20 minutes or until heated through. Taste and adjust seasoning with more salt and pepper if desired.
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