Honey Bourbon Glazed Beef Rib

I had a boneless beef rib in the freezer left over from the pack of beef I bought to make Beef Chow Mein a few weeks ago, and it just felt like the perfect day to defrost it and use it. This time, I was craving some more home-style flavours, so I settled on cooking it in a cast iron pan and making a honey bourbon glaze to build a sweet flavour profile to complement the meat. I’d never cooked with bourbon before…just beer and wine…so I was a little nervous about how it would turn out. I am definitely making this again! Maybe with some caramelized onions or mushrooms next time.

We served this with Mashed Parsnips and Roasted Brussels Sprouts to complete the home-style motif. However, as I ate it, I kept thinking that it would have gone very well with Rösti and Roasted Asparagus.

Time: 20 Minutes

Ingredients:

  • Boneless Beef Rib Meat
  • Honey (about 1 teaspoon per rib). We are using truffle infused honey, but regular honey will do just fine.
  • Bourbon (about 2 teaspoons per rib)
  • Butter (about 1/4 tablespoon per rib)
  • Salt

Method:

  • About a half hour before you plan to start cooking, place your beef on a cutting board at room temperature, and sprinkle each side with a little salt.
  • After the half hour has passed, heat a cast iron skillet large enough to fit all of your meat, and melt a little butter or heat some oil in it.
  • When the butter/oil is hot, add your meat, and let it cook for about 4 minutes (for medium rare…adjust time for how you like your meat)
  • Flip, and let it cook on the other side for another 4 minutes (same doneness disclaimer)
  • Check your meat with a thermometer, and when it hits your desired level of doneness (135-140 degrees F is a good medium rare range, and 160 is well done), remove from the pan, and set aside. Turn the heat down, and wait another 3 minutes or so.
  • After 3 minutes, put your butter in the pan, and let it melt. Then, add in your honey, and let the two cook together for a minute or so.
  • Slice your meat, and plate it (it should have about 5 minutes of rest time by this point)
  • Lastly, turn the heat off under your pan, and pour in your bourbon, and deglaze the pan. Once everything cooks down (will happen fast with lots of bubbles), pour it over your beef.
  • Devour, and enjoy!

2 comments

    1. Thank you! I’m excited to experiment with similar sauces (maybe with some cayenne added in) for roasted pork or salmon. Please let me know what alterations you make and what you pour it on when you make it!

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