The Feast of the Alcoholic: Manhattan Sliders


Whiskey: The Manhattan
Braised short ribs with spicy bourbon-maraschino-vermouth-barbeque sauce, and homemade chips

Sommelier: James: Whiskey with lime juice? I need to clarify. Funny how my memory gets less and less specific as the night goes on.


  • 2 lbs short ribs
  • a little roll per person – I used mini Portuguese style rolls
  • 1 cup wheat flour
  • Salt, pepper, paprika
  • 1 red onion
  • 5 garlic cloves
  • ½ cup chopped shishito peppers or other semihots
  • 4 carrots, coined
  • ¼ cup brown sugar
  • 2 TB vinegar-packed hot peppers (mine were homemade)
  • 2 cups bourbon
  • 1 cup Beaujolais villages
  • 1 cup dry vermouth
  • 2 cups sugar-packed sour cherries, such as maraschinos (I found maraschinos minus the red dye, which I’ve read is made from insect bodies… I don’t need them to be red that badly)

Stir salt, pepper and paprika into the flour, dredge the ribs, and brown in a skillet, until most of the fat on the outer surface is rendered off and all sides are well-browned, removing blackened bits if necessary.  Pull out of pan and start in a dutch oven or other large pot with the bourbon, cherries, wine, vermouth, and sugar.  Meanwhile chop all the vegetables well and sweat them in the rendered beef fat, adding them to the ribs when soft.  Bring to a boil and then turn down to a simmer and cook for 5-7 hours, or until bones spontaneously fall out of the meat.  Turn off the heat and remove the meat into a bowl. When the meat is cool enough, pull it apart using fingers or forks. Put the sauce and everything else in it in the blender, blend until smooth but thick, add about 1/3 of the sauce back to the meat and stir it in. Now you have pulled shortribs with Manhattan BBQ sauce, plus an extra jar of sauce for later.


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