Whiskey & Coke Short Rib Tacos
| Servings | Prep Time |
| 3-4people | 30minutes |
| Cook Time |
| 3-4hours |
|
|
Ingredients
- 2lbs Boneless beef short ribor beef cheek
- 1tbsp Kosher Salt
- 1 tbsp Ground Black Pepper
- 2sprigs fresh rosemary
- 2sprigs Fresh Thyme
- 3cloves garlic
- .25cup rye whiskey
- .25cup tomato paste
- 2cups coca cola
- 4cups beef stock
Instructions
- Preheat the oven to 300 degrees Fahrenheit.
- Use boneless beef short rib of beef cheeks. Season with a 50/50 blend of kosher salt and black pepper
- Get your skillet pipping hot and add enough cooking oil to coat the surface. Sear the ribs to a golden brown color on all sides, beginning with the fat side.
- While the short ribs are searing, get a separate pan and line with a mirepoix (carrots, celery and onions). Next, add rosemary, thyme and garlic to the mirepoix.
- Remove the browned meat and place in the pan above the vegetables. Pour the remaining oil in the pan over the short ribs.
- Deglaze the pan with whiskey (make sure the pan is removed from the flame). Pour the heated whiskey in the pan with the other ingredients.
- Add a mixture of coca cola, tomato paste and beef stock to the pan. Wrap the top of the pan with plastic wrap and foil.
- Place in the oven for 3 to 4 hours. You’ll know when the short ribs are done when you can pierce with a butter knife. Remove the ribs from the sauce and shred.
