Braveheart® Whiskey Short Ribs
Braveheart® Whiskey Short Ribs
Directions
- Warm whiskey and brown sugar over medium heat in a saucepan. Cook for 2-3 minutes. Remove from heat and cool.
- In a bowl whisk whiskey reduction, mustard, soy sauce, onion and garlic. Pour over short ribs, cover and refrigerate overnight.
- Remove ribs from cooler and let sit for an hour at room temperature before grilling.
- Place ribs on indirect heat area of grill about 275° temperature. Cook bone side down for one and half hours to an internal temperature of 165°.
- Wrap ribs in foil meat side down and pour over some marinade. Cook for 1 ½ -2 hours. Once meat hits internal temperature of 200°. Remove and rest for 20 minutes. Then serve.
Ingredients
- 10 lbs Braveheart® Black Angus Beef Short Ribs
- 1/4 cup West Creek® mustard brown, spicy
- 1/4 cup Asian Pride® Soy Sauce
- 2 cups rye whiskey
- 1/2 cup West Creek® Sugar, Brown
- 1/4 cup Roma® minced garlic
- 2 ea Peak Fresh Produce® Onion(s), Yellow, medium dice
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
