Prep time: 30 minutes
Cook time: 2 1/2 hours
Yield: 6 servings
Preheat oven to 350 degrees. Toss flour with salt and pepper and coat ribs well in the mixture. Heat oil in a Dutch oven over medium-high heat. Add the short ribs and brown well on all sides, working in batches so as to not crowd the pan. When the short ribs are browned well, remove to a plate and set aside.
Add the shallot, carrots and celery to the Dutch oven along with 1/2 cup of water. Use the liquid to scrape up any bits stuck to the pan. Return the short ribs to the Dutch oven. Add beef broth, bourbon, brown sugar, Worcestershire, garlic and bay leaf to the Dutch oven. Cover and cook in oven at 350 for 2 1/2 hours.
Remove bay leaf and garlic cloves from pan. Serve over mashed potatoes and cover with vegetables and sauce from the Dutch oven. Garnish with orange zest.
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