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Whiskey & Coke Short Rib Tacos
Boneless beef short rib
or beef cheek
Ground Black Pepper
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.
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