Black Peppercorn and Mustard Braised Short Ribs

I made these ribs last night for my family and they were delicious.  The meat was so tender and flavorful.  These ribs are so easy to make because it all goes into the crock pot.

In a small bowl, combine:

2 tablespoons peppercorns, coarsely ground

2 tablespoons yellow mustard seeds, coarsely ground

1 tablespoon kosher salt

Rub peppercorn, mustard seed and salt mixture onto 5 lbs of beef short ribs.  In a large pot, over medium high heat, add:

2 tablespoons vegetable oil

Once heated, add ribs and brown on all sides.  Should take about 10 minutes for all ribs.  Transfer to a slow cooker.  Using the same pot as you browned the ribs in, add:

1/4 cup bourbon

Once reduced by half, add:

1 additional tablespoon of vegetable oil

1 yellow onion, chopped

Reduce heat to medium.  Cook onion for about 7 minutes, then add:

3 celery stalks, chopped

3 carrots, peeled and chopped

5 garlic cloves, peeled and smashed

Cook for another 5-6 minutes and then add:

3 tablespoons of honey

3 cups beef broth

2 tablespoons red wine vinegar

Bring all ingredients to a boil then remove from stove and pour over ribs in crock pot.  Cover and cook for 8 hours on lowest setting or 6 hours on highest setting.  About 20 minutes before serving, transfer ribs to platter.  Puree crock pot liquid, including vegetables, using a standing blender or immersion blender.  Pour pureed sauce over ribs and garnish with chopped parsley or chopped green onions.

Serves 6

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