Bourbon Beef and Farro Stew

Preparation

1. Step 1

   Slice the short rib meat off the bone, cutting parallel to the bone. Cut each piece into 1- to 1½-inch bite-size chunks. Season with salt and black pepper on all sides.

2. Step 2

   Heat a large Dutch oven over high and add the oil. Working in batches as needed to avoid crowding the pan, arrange the meat and bones in the pan, meat side down. Sear, until a dark-brown crust develops, about 3 minutes. Adjust the heat as needed. Flip and sear for 2 to 3 more minutes, partially covering the pot to contain the splatter.

3. Step 3

   Transfer the meat and bones to a plate. Add the onions to the pot, stir to coat with the rendered fat and cook over high, stirring occasionally and adjusting the heat as necessary, until translucent, 4 minutes. Carefully add ¼ cup of bourbon to deglaze the bottom of the pot. Continue cooking for 6 to 7 minutes until golden brown, stirring occasionally, reducing the temperature if needed.

4. Step 4

   Add the meat, bones, paprika, cumin, a hefty pinch of salt and a few more cracks of black pepper, and stir to combine. Add the remaining bourbon and simmer for 3 minutes. Add the beef stock, carrots and farro plus 2 cups of water. Bring to a boil then reduce to a gentle simmer. If there’s any foam floating on the broth, skim it with a spoon. Simmer about 1 hour, stirring occasionally, until the farro is cooked through and the meat is mostly tender but retains a pleasant bite. (Feel free to simmer even longer, if you’d like to further tenderize your meat.) Discard the bones.

5. Step 5

   Stir in the vinegar, taste and add more salt if needed. (Stew will keep for up to 3 days, covered and refrigerated.)