Ginger, Tea & Whiskey Short Ribs

Ingredients

4 beef short ribs

Salt and pepper

3 onions, sliced

4 cloves garlic, chopped

1 sweet potato, chopped

3 inches fresh ginger, sliced

3/4 cup whiskey or bourbon

1 cup brewed breakfast tea

1 cup chicken or beef broth

1 tbsp cornstarch mixed with 1 tbsp warm water

Preparation

Salt beef on all sides. In a Dutch oven, sear ribs on all sides. Remove from pan.

Add onions, sweet potato, garlic, and ginger to the pot. Sauté until onions are softened.

Add whiskey and cook until the alcohol scent burns off, about 1 minute. Add tea and broth and bring to a simmer. Cook for 5 minutes.

Nestle the beef back in amongst the vegetables. Cover and bake in a 325°F oven for 3 hours, or until beef is extremely tender.

Remove beef and strain out vegetables, reserving the liquid. In a separate pan, bring liquid to a boil and reduce by more than half. Stir in cornstarch mixture and cook until thickened.

Serve over rice or pasta.