Bourbon BBQ Beef Short Ribs With Char Grilled Artichokes
- 1 large 14.5 ounce jar Cynara Grilled Artichokes, drained and halved through the stem
- 2 pounds bone-in beef short ribs, 3″ by 7″ (flanken cut, if possible)
- 3 tablespoons salt
- 1 tablespoon fresh ground pepper
- 2 tablespoons extra virgin olive oil
- 1 Spanish onion, minced
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- ½ cup Kentucky bourbon
- 1 tablespoon oregano
- 1 12 ounce can of Coca Cola
- ¼ cup honey
- 2 tablespoons hot pepper sauce
Generously season the short ribs with salt and pepper and allow them rest for at least 20 minutes to reach room temperature. Preheat the oven to 300°F and roast the short ribs on a rack for about 2 ½ hours, or until they are tender.
For the sauce, sauté the garlic and the onion together with a teaspoon of salt for 5-10 minutes, until the onion is translucent. Mix in the tomato paste, bourbon and cook until the alcohol has evaporated. Add the Coca Cola and reduce until the sauce is thickened. Remove from the heat and add the oregano, hot pepper sauce and honey. Blend all ingredients in a food processor or blender.
Glaze the ribs with the bbq sauce using a pastry brush or bbq mop after approximately two hours of roasting. Return to the oven and repeat the glazing process three or four times. Remove from the oven and allow the meat to rest a few minutes before cutting.
Place the artichoke hearts cut side down on griddle or sauté pan seasoned with EVOO and cook over medium high heat until golden brown and fragrant.
Remove the bones from the meat and use them as garnish on each plate. Slice the meat into four portions and place them atop the bones. Serve the griddled artichokes alongside.
Chef John Husby
Chef John has travelled the globe in search of good food, and now he is opening up a new frontier for artichoke hearts of all kinds. He’ll reinvent classic dishes and create new favorites. Get ready to be inspired for creative experiments of your own.