Twice-Cooked Beef Short-Ribs
PREP TIME: 2 ½ Hours


Chefs are always looking for ways to complicate a simple dish! Every now and again, this ‘mad scientist’ approach turns out a pretty darn good dish. This is one such recipe and it incorporates three of Louisiana’s best products: Abita Beer, Steen's Cane Syrup and Zatarain's® Creole mustard.


  • 6 lbs beef short-ribs
  • 8 slices bacon, chopped
  • 2 cups onions, diced
  • 2 cups celery, diced
  • ¼ cup garlic, minced
  • 4 cups beef stock or boullion
  • 1 bottle Abita Amber Beer
  • ¼ cup Steen’s Cane Syrup
  • ¼ cup Zatarain’s® Creole Mustard
  • ½ tbsp salt
  • ½ tbsp black pepper
  • ½ tbsp allspice
  • ½ tbsp Zatarain’s® Creole Seasoning

Preheat oven to 325 degrees F. In a 10-quart dutch oven over medium-high heat, brown bacon to render fat. Remove crisp bacon and set aside. In the same pot, brown short-ribs, 4 at a time, being careful not to burn the bacon fat. Remove the ribs and keep warm. Once all the ribs are brown add onions, celery and garlic into the same pot. Sauté 2 to 3 minutes or until vegetables begin to caramelize. Add cooked bacon and all remaining ingredients. Stir well to blend all ingredients then bring to a rolling boil, reduce to simmer and add short-ribs. Cover and bake for 1 ½ hours or until tender. Do not allow ribs to overcook and fall apart, but be sure they are tender to the fork. (NOTE: This may be done 1 day in advance of barbecuing.) Remove ribs and discard liquid. When ready to barbecue, prepare grill according to manufacturer’s directions. Place the tender ribs over a medium fire with your favorite smoked wood. Allow the ribs to heat thoroughly and pick up the smoke flavor while brushing generously with your favorite barbecue sauce.

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