Balsamic Bourbon Short Ribs

Winter in Middle Earth

With the cold days and long nights of winter coming upon us, let us imagine the hearty and rustic fare that would warm tables across JRR Tolkien’s Middle Earth. As the nights lengthen and the days grow dark, we can wonder at what foods would be served in the great halls of the Dwarven kings or at the lavish feast tables of the Elven kingdoms. What delicacies would be served by the hobbits, snug in their cozy hobbit holes as the winds of winter howl across the land? Let us explore together some of the culinary delights from different lands for a Winter Feast in Middle Earth

In Mordor

While homey, rustic hobbit fare may be the most well-known of Middle Earth cuisines, there are plenty of other creatures who enjoy a tasty morsel. The ferocious and fierce orcs who populate Mordor are no exception and are known to enjoy a hearty meat dish. Succulent beef short ribs, falling off the bone, braised with tangy balsamic vinegar and strong bourbon and topped with a horseradish cream would tempt even the fiercest orc warrior.

After slowly braising, the liquid reduces to concentrate the sweet and tangy flavours of this rustic meat dish. A dollop of fiery horseradish cream balances those flavours and brings the dish together. With its strong flavours, this braised short rib dish is perfect for fueling the fierce orc hordes as they huddle around their fires and ward of the icy chill of a long winter nigh.

Ingredients

Beef Short ribs: Short ribs are a cut of beef taken from either the chuck, plate, or brisket. They usually include a piece of rib bone and are well marbled with fat and connective tissue. A tough cut, short ribs require a long, slow braising cooking technique. When determining serving sizes, keep in mind that short ribs can vary in size. Large short ribs can be large enough for 1 serving while you may wish to allow two short ribs per serving if they are small.

Bourbon: Bourbon is a style of whiskey made from corn. Barrel aging gives bourbon its characteristic flavours of oak, vanilla, and caramel. Use your favourite brand of bourbon or substitute with another whiskey of choice.

Balsamic vinegar: Use a good quality balsamic vinegar of Modena, sometimes called Aceto Balsamico di Modena, from your grocery store.

How to make Balsamic Bourbon Short Ribs

Brown the short ribs

Preheat the oven to 325 deg F. Heat the olive oil in a wide braiser or Dutch oven over medium heat. Pat the short ribs dry and sprinkle generously with kosher salt. Place the short ribs in a single layer in the braiser.

Allow the short ribs to brown on the bottom before flipping over to another side. Continue cooking the short ribs until all sides are browned. Remove the short ribs to a plate and set aside.

Braise the short ribs

Turn the heat down to medium low and spoon off all but 2 tablespoons of fat from the braiser. Add the finely chopped onion and sauté for 4 to 5 minutes until softened and golden brown. Add the minced garlic and sauté for another minute. Carefully pour the bourbon into the braiser to deglaze the pan. Bring to a simmer, scraping the bottom of the pan to remove the browned bits.

Add the balsamic vinegar, brown sugar, Worcestershire sauce, bay leaves, and 1 tsp kosher salt to the braiser. Add the beef broth and return the short ribs to the pan.

Cover with a lid and bake for 2 1/2 to 3 hours until the meat is extremely tender and falling off the bone. Check the short ribs every hour and spoon off as much of the fat as you can. Spoon the braising liquid over the ribs to prevent them from drying out.

Make the horseradish sauce

In a small bowl, whisk together the sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper. Whisk in the heavy cream to thin out the sauce. Refrigerate until service.

Serve the Balsamic Bourbon Short Ribs

Spoon off as much of the fat from the braising liquid as possible. The liquid will have reduced quite a bit and can be spooned over the short ribs. Serve with the horseradish cream sauce. Enjoy!