Bourbon and Coke Short Rib Parfaits

By Erika on April 9th, 2012 / / 1 Comment

My husband’s favorite cocktail is Jack Daniels and Coke, so I thought I’d try a short rib version of his “nectar of the Gods”. These delicious parfaits are filled with tender and flavorful short ribs and creamy mashed potatoes, you will love them!

Yield: Makes 20 mini parfaits or 10 regular sized

Bourbon and Coke Short Rib Parfaits


For the short ribs:

  • 1 1/2 lb short ribs (bone IN- about 4 short ribs)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked pepper
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 5 cloves garlic
  • 1/2 cup bourbon (or more if you'd like!)
  • 1/2 cup Coke (or any cola)
  • 2 bay leaves
  • 1 cup beef stock

For the mashed potatoes:

  • 2 pounds russet potatoes (about 4), peeled and quartered
  • 2 tablespoons butter
  • 1 cup sour cream
  • salt and pepper to taste


  1. Preheat oven to 275 degrees. Season the short ribs with salt and pepper. In a heavy oven-proof dutch oven, heat the vegetable oil over medium-high heat and sear each side of the short ribs until they brown, about 2-3 minutes per side. Remove from the dutch oven and set aside.
  2. In the same dutch oven (do not clean out), add onions, carrots and celery over medium heat and sauté until tender, scraping the brown bits from the bottom of the pan. Stir in garlic and sauté another minute. Add bourbon and deglaze pan, making sure to incorporate any brown bits from the bottom of the pan. Add Coke, bay leaves and beef stock and stir well, cooking until it starts to bubble.
  3. Lay the seared short ribs on top of the vegetables and cover the dutch oven. Place in oven and cook for about 3-4 hours, until the short ribs are very tender and fall off the bone (I do mine in 3 hours and they're quite tender).
  4. During the last half hour of the ribs cooking, start the potatoes.
  5. Bring a pot of salted water to a boil. Add potatoes and cook until tender, about 30 minutes; drain.
  6. If you have a potato ricer, put the potatoes through the ricer. If not, skip to the next step. Place potatoes in a large mixing bowl and add butter. Using an electric mixer, slowly blend the sour cream into the potatoes and butter and mix until smooth and creamy (don't over beat with mixer- they will get a glue-like texture). Season with salt and pepper to taste.
  7. Put the mashed potatoes on the bottom of a small parfait cup, then put a layer of short ribs, then mashed potatoes and continue until parfait cup is almost full. To finish, pipe some mashed potatoes on top.

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  • Kimberly says:

    These look delicious! I just found the recipe from Pinterest. 🙂

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