Thank you to duodishes.com for this recipe where “The Red Stag adds a distinctive, sweet and rich flavor to the meat.” This recipe is cooked in your oven, but can be done on the grill as well.
Red Stag Beef Short Ribs
Recipe type: Entree
- 2 pounds beef ribs, flanken-style (or beef short ribs or beef back ribs)
- 1 tbsp. unsalted butter
- ½ tbsp. olive oil
- 2 tomatoes, seeded and quartered
- ¼ cup Red Stag whiskey*
- ½ cup beef stock
- ½ cup barbecue sauce (choose your favorite)
- Kosher salt, to taste
- Black pepper, to taste
- Preheat oven to 325 degrees. Heat a cast iron skillet, or any oven safe pan, over medium-high heat. Meanwhile, liberally season both sides of the ribs with salt and pepper.
- Melt butter and olive oil in the pan, and brown the ribs until the meat develops a nice crust on all sides, about 2 minutes on each side. Remove the ribs from the pan and set aside.
- Stir in Red Stag and scrape up any crusty bits, deglazing the pan for about a minute. Return ribs to pan, and pour beef stock over the meat. Add the tomatoes on top of the meat, then cover the pan and place in the oven.
- Cook the ribs for approximately 75 minutes, then drizzle the barbecue sauce over the meat, gently turning them over to coat both sides. Return to oven, and cook for an additional 10-15 minutes. Remove from the oven and cool slightly before digging in.
*If there’s no Red Stag in your life, grab the whiskey of your choice.