1 1/2 c beef stock
1/2 c balsamic vinegar
1/4 c Rebel Yell Kentucky Straight Bourbon
1/3 c Worcestershire
1/2 c brown sugar
1/8 c pickled jalapeño juice
1/3 c light corn syrup
1 c peach purée
1 1/2 c ketchup
1/4 c tomato paste
5 lb bone-in beef short ribs, cut crosswise in to 2' pieces
3 T all-purpose flour
3 T vegetable oil
3 medium onions, diced
3 medium carrots, chopped
2 celery stalks, chopped
2 bay leaves
1 head of garlic, halved crosswise
Kosher salt and ground black pepper
Preheat oven to 275°F. Combine stock, vinegar, Rebel Yell Bourbon, Worcestershire, brown sugar, jalapeño juice, corn syrup, peach puree, ketchup, and tomato paste in a medium stock pot on low heat. Season ribs well on all sides. Lightly dust each short rib with flour, knocking off any excess. Heat a large pan on high. Add vegetable oil to pan and sear ribs for 6 minutes on all sides. Remove ribs and place in a roasting dish. Using the same pan on medium high heat, sauté vegetables until softened. Add vegetables, bay leaves, garlic and enough of the sauce to cover 2/3 of the ribs. Wrap ribs tightly with aluminum foil and place on a center rack in the oven. Continue to reduce remaining sauce until desired thickness, stirring occasionally. Roast ribs covered for 3 hours. Allow to rest and serve with sauce.
1.5 oz Rebel Yell Kentucky Straight Bourbon
1 sugar packet
1 dash blood orange bitters
1 smoked lemon peel
Muddle Rebel Yell Bourbon, sugar and bitters in glass. Add bourbon and ice, and stir. Garnish with lemon peel and/or a sprinkle of smoked maple sea salt.
2 oz Rebel Yell Kentucky Straight Bourbon
0.5 oz sage simple syrup*
1 oz lime juice
1 oz ginger beer
Combine all ingredients, including sage, in a shaker filled with ice, and shake. Strain into a chilled cocktail glass. Garnish with more sage.
*To make sage simple syrup, boil sugar, water and sage leaves. Let simmer on low for 30 minutes, then let cool and strain. The simple syrup has a shelf life of two weeks. You can also use honey instead of sage.
2 oz Rebel Yell Kentucky Straight Bourbon*
2 scoops vanilla ice cream
1 T caramel drizzle
Crumbled smoked bacon
Blend Rebel Yell Bourbon, ice cream, caramel drizzle and crumbled bacon. Garnish with whipped cream, more caramel drizzle, and a slice of peppered bacon.
* For the kiddos, replace bourbon with milk.
To learn more about this event, be sure to check out the live radio interview with KMOX, featuring Kat Wallace, Chef at Sugarfire Smoke House, and our very own Brand Manager, Fletcher Buchman.