- 4 lbs. bone-in beer short ribs
- Salt and fresh ground pepper
- 2 T. olive oil
- 1 cup Bourbon whiskey
- 1 ½ cup tart (no sugar added) pitted cherries in their juice
- 2 T. maple syrup
- 1/8 cup Colonel Pabst Worcestershire Sauce
- ½ cup water (plus more if needed)
Preheat oven to 250 degrees.
Season the short ribs with salt and pepper.
In a large, ovenproof sauté pan (or dutch oven) over medium-high heat, warm the oil until almost smoking. Add half of the short ribs and brown on all sides, 7 to 8 minutes total. Transfer to a plate. Repeat with the remaining ribs and transfer to plate.
Reduce heat to low, add bourbon to deglaze the pan. With wooden spatula, scrape up all browned bits of short rib. Add maple syrup and Colonel Pabst Worcestershire Sauce and stir. Return ribs to the pan. Pour cherries over the ribs.
Cover pan and put in the oven for 2-3 hours, until the meat is very tender and falling off the bones. Check every half hour, or so, and add water to pan juices if necessary.
Remove from oven. Serve with a crisp green salad and warm polenta.
Beer Recommendation: Kentucky Bourbon Barrel Ale