Scotch Braised Short Ribs with Jalapeno Cheddar Cornbread

This post is sponsored by The Famous Grouse Whisky

I get really excited around this time of the year when the weather starts turning and I can make recipes like this again. Recipes that have slow cooked meats and long braises in a hearty sauce that really stick to your ribs when you eat them. This recipe uses The Famous Grouse Scotch Whisky in the braising liquid to add a unique depth of flavor to the ribs and a fun scotch taste to the gravy!
First sear the ribs and fry up a bunch of onions.
Then add some stock, The Famous Grouse, molasses, and honey. Let this simmer for awhile while you make the cornbread.
Lots of cilantro, jalapeno, and cheddar in the bread!
Sour Cream and egg finish out the dough.
Put the dough into a buttered baking dish and get it into the oven!
After a little less than a half hour it is golden brown and delicious.
And finally the short ribs are super tender. Thicken the gravy by adding a bit of potato flakes.
Put cornbread on a plate and top it with some short ribs. Then pour on the sauce!
A great filling hearty dish for a cold fall evening.
The spicy cornbread adds a new twist to a classic dish, and the scotch in the sauce makes it really pop!
And when you cut into the short rib with your fork, you know you have a great dining experience ahead.
Visit The Famous Grouse on Facebook for more great recipe and cocktail ideas!

Scotch Braised Short Ribs with Jalapeno Cheddar Cornbread

  • Short Ribs
  • 5 Big Bone-in Short Ribs
  • 1 Small Onion (sliced)
  • 2 Cups Beef Stock
  • 1 Cup The Famous Grouse Whisky
  • 2 Tablespoons Molasses
  • 2 Tablespoons Honey
  • 1/4 Cup Potato Flakes (about)
  • Salt and Pepper
  • Jalapeno Cheddar Cornbread
  • 1/2 Cup Flour
  • 1 Cup Cornmeal
  • 2 Tablespoons Sugar
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1 Egg
  • 1.5 Cups Sour Cream
  • 8 Ounces Shredded Cheddar
  • 1 Overflowing cup Chopped Jalapeno
  • 1/4 Cup Chopped Cilantro
  • Salt


    Short Ribs
    1. Sear the short ribs on all sides in a hot large pot with plenty of oil. Once 3 or 4 of the sides are browned add in the onions. Continue to brown the last sides of the meat. Once all the sides are browned and the onions are starting to turn brown on the edges, add in the stock, whisky, molasses, and honey. Cover the pot but leave it a bit ajar. Simmer for 3-4 hours until very tender.
    2. Once tender, add in the potato flakes a little at a time until the desired thickness for the sauce is achieved. Remove from heat.
    Jalapeno Cheddar Cornbread
    1. Mix the flour, cornmeal, sugar, baking soda, baking powder, and salt. Whisk together the sour cream and egg. Add the jalapeno, cheddar, and cilantro, to the flour mixture and stir well. Stir in the sour cream mixture and mix until combined.
    2. Pour into a buttered baking dish. Bake at 400 for about 25 minutes until a tester comes out mostly clean.
    Put it together
    1. Scoop out some cornbread into a serving dish, and top with a short rib. Pour over some of the gravy onto the whole dish. Serve!