Bourbon Peach Short Ribs with BONUS recipes

I love when my husband cooks dinner. Everything is always delicious and it is nice to sit back and just be the photographer. He loves experimenting with recipes just as much as I do and he works on his "presentation" just to amuse me. I love the edible flowers, turnips and lettuce from our garden as garnish in this one! 

This recipe has quickly become a family favorite. We can't wait to try variations of this recipe when figs are in season and creating a glaze with a little fig and balsamic vinegar or possible a ginger infused glaze with peaches.

BONUS recipes

Turnips with Bourbon Peach Glaze - Boil cubed turnips then add to a baking pan with the short ribs. Drizzle the glaze over the meat. Put in the oven on broil for 15 minutes. Drizzle the glaze over the short ribs and turnips while they are cooking about every 5 minutes or until the glaze starts to carmelize on the ribs. Our 3 year old said they tasted like honey even though he was telling us that he didn't want to eat turnips just minutes before. 

Bourbon Peach Cobbler - Take the remaining peaches (without the liquid) and put them in a baking dish or ramekins with crumbled pre-made pie crust on top or a mixture rolled oats, brown sugar and butter and broil for 10 minutes or until the crust starts to brown. Or, try this recipe for Bourbon Peach Cobbler. 

Bourbon Peach Short Ribs

Adapted from Edible Austin: Bourbon Short Ribs with Cracked Wheat and Peach Salad and Courtesy of Dish a Licious 

1 pack Richardson Farms short ribs (about 2 1/2 lbs., cut into 3" or equal-sized portions) or you might try Thunderheart Bison short ribs

Bourbon and Peach Glaze

2 cups sugar or honey, Round Rock Honey or Guajillo Honey from Thunderheart Bison

1 cup water

1 cup bourbon 

4 ripe peaches or one bag of frozen peaches (early varieties of peaches are coming soon to the Farmers' Market!)

1 whole vanilla bean, split or vanilla extract

1. Place short ribs in a roasting pan or small dutch oven with a little salt and pepper and submerge the short ribs in water. Cover with foil tightly and put in an oven at 300 for 4 hours. 

2. Take ribs out and put on a plate. Transfer to fridge for at least 30 minutes (or overnight if needed). **Reserve broth for other recipes!

3. Pull short ribs out of the fridge and drizzle the glaze over the meat. 

4. Put in the oven on broil for 15 minutes. Drizzle the glaze over the short ribs while they are cooking about every 5 minutes or until the glaze starts to carmelize on the ribs.