Bourbon and cola beef short ribs from Instantly Southern: 85 Southern Favorites for Your Pressure Cooker, Multicooker, and Instant Pot (page 105) by Sheri Castle

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tomato ketchup for chili sauce.

  • babyfork on October 22, 2019

    This was a good easy recipe. I asked my butcher about boneless short ribs since that's what the recipe called for. He suggested chuck roast saying that cut contained part of the meat you would get on a short rib. Later at home an internet search confirmed that. Cook's Illustrated says, "Flavorful, easy-to-prep boneless short ribs aren’t actually cut from the rib section of the cow, as their name implies. They are cut from the chuck, or shoulder, of the animal. For that reason, chuck roast is the best substitute when boneless short ribs are unavailable." So I used 3 lbs of chuck roast cut into three large pieces. I used bourbon to deglaze the pan instead of the water called for. I reduced the gravy for a bit before thickening it with a little melted butter & flour. As much as I love bourbon, I knew my daughter wouldn't like the taste, so I didn't add it to the gravy at the end. Served over mashed potatoes with a side of roasted Brussels sprouts. Would make again.

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