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Whiskey Short Rib Sliders (11/30/2012)

Whiskey Short Rib Sliders

3-4 lbs. Beef short ribs, bone-in
1 medium sweet onion, diced finely
2 14 oz. cans diced tomatoes
2 tablespoons olive oil
¼ cup brown sugar
¼ cup whiskey
2 tsp. ground mustard
2 tsp. paprika
2 tsp. chili powder
Salt and pepper to taste
Jr. Buns

In a large stock pot, heat oil. Add short ribs, in batches if necessary, and brown on all sides, 2-3 minutes per side. Remove from pot and set aside. Drain all but 2 tablespoons oil.

Add the diced onions and sauté until soft, about 4-5 minutes. Add the brown sugar, mustard, paprika, chili powder, and salt and pepper to taste. Cook 2 minutes, stirring frequently. Next, add tomatoes and whiskey. Stir well and bring to a boil. Let boil 4-5 minutes (this will allow the alcohol in whiskey to cook off).

Put ribs in a 5-7 quart crock pot, and add onion/tomato mixture. Stir well and cover. Cook on low heat 6-8 hours, stirring occasionally. When meat is tender, remove the bones. Serve over small hamburger buns.


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