Methods/steps

1. For the glaze: Combine sugar, water, bourbon, vanilla bean and peaches in a pot and gently warm over medium heat. Simmer for 10-12 minutes until sugar is dissolved and peaches soften. Remove vanilla bean and puree with an immersion blender, or in batches in a regular blender. Set aside.

2. In a roasting pan, or high-sided baking dish large enough to hold the short ribs,
arrange the onions, carrots, celery, garlic, thyme, parsley & bay leaves in a single layer.

3. Season short ribs liberally with kosher salt and fresh ground pepper. Heat olive oil in
a heavy bottomed skillet until shimmering and brown ribs on all sides. Set ribs in the
roasting pan/baking dish on top of aromatics.

4. Deglaze the short rib pan with chicken stock, add 1 cup of the Bourbon Peach Glaze and simmer for 5 minutes to combine.

5. Pour chicken stock mix into the roasting pan, coming ¾ way up the ribs (almost
submerged). Cover tightly with foil and place into a 300° oven for 5-6 hours until short
ribs are tender. (To see if they’re done, stick a fork in it. You should feel no resistance
and meat should be tender but not falling apart.)

6. When cool enough to handle, remove ribs from braising liquid, drain and pat dry with
a paper towel. Set ribs on a baking sheet lined with foil, brush with a layer of the remaining glaze and roast uncovered at 325° for 10 minutes. Remove, glaze with a second coat, and roast another 10 minutes until shiny and lacquered. If desired, strain braising liquid, reduce by half and spoon over ribs. Serve along side Cracked Wheat & Peach Salad with Fresh Mint, Chiles & Lime.