Food and Recipes Meat Ribs Slow-Cooker Ginger, Sweet Tea, and Whiskey Short Ribs Recipe 5.0 (2) 1 Review Short ribs are often considered a cold weather dish, but we gave them a makeover for summer with a bright, tangy sauce (inspired by spiked sweet tea) and a fresh, herbal topping of parsley, scallions, and lemon zest. Serve these easy-to-prepare slow cooker ribs atop grits, mashed potatoes, or egg noodles or alongside potato salad with a tangy, vinegar-based (not mayonnaise-based) dressing. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on June 13, 2017 Print Rate It Share Share Tweet Pin Email Photo: Hector Manuel Sanchez; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox Active Time: 45 mins Total Time: 8 hrs Yield: Serves 4 (serving size: 1 short rib) Ingredients 4 (12-oz.) bone-in beef short ribs, trimmed 1/2 teaspoon black pepper 2 1/4 teaspoons kosher salt, divided 2 tablespoons canola oil 3 medium-size yellow onions, sliced (about 5 cups) 4 garlic cloves, minced (about 1 1/2 Tbsp.) 1 (3-in.) piece fresh ginger, sliced 3/4 cup (6 oz.), plus 1 Tbsp. (1/2 oz.) rye whisky, divided 1 cup sweet tea 1 cup beef broth 1 tablespoon sherry vinegar 1 tablespoon cornstarch 1 tablespoon warm water 1/2 cup chopped fresh flat-leaf parsley 1/2 cup chopped scallions (about 4 scallions) 2 tablespoons lemon zest plus 2 tsp. fresh juice (from about 2 lemons) 1 teaspoon extra-virgin olive oil Directions Sprinkle short ribs with pepper and 1 teaspoon of the salt. Heat canola oil in a large (12-inch) cast-iron skillet over medium-high. Add ribs, and cook until well browned, about 10 minutes, turning once. Transfer to a 6-quart slow cooker. Add onions, garlic, ginger, and 1/2 teaspoon of the salt to skillet, and cook over medium-high, stirring often, until onions are very tender, 8 to 10 minutes. Add 3/4 cup of the whiskey, and cook 1 minute. Stir in tea and broth, and bring to a simmer, about 3 minutes. Pour onion mixture over ribs in slow cooker. Cover and cook on LOW until meat is very tender and falling off the bone, about 7 hours. Remove ribs, and set aside. Pour mixture from slow cooker through a fine wire-mesh strainer into a medium saucepan; discard solids. Cook liquid in pan over medium-high until reduced by half (about 1 1/2 cups), 10 to 12 minutes. Add sherry vinegar, 1/2 teaspoon of the salt, and remaining 1 tablespoon whiskey. Stir together cornstarch and warm water; stir into mixture in pan, and bring to a simmer, 2 to 3 minutes. Remove from heat. Combine parsley, scallions, lemon zest, lemon juice, olive oil, and remaining 1/4 teaspoon salt in a small bowl. Serve ribs in whiskey sauce topped with parsley mixture. Rate it Print