With the cocktail mixology movement, we're seeing more dishes infused with distilled spirits. Here's how to try the trend at home



  • 5 kg boneless chuck flats, seasoned liberally and seared
  • 10 cloves garlic
  • 3 sprigs rosemary
  • 10 sprigs thyme
  • Red wine, to cover



  1. Preheat oven to 325°.
  2. Place seasoned/seared short rib in deep insert.
  3. Add garlic, rosemary and thyme.
  4. Cover with red wine.
  5. Add parchment paper on top then cover the insert with foil. Bake in oven for 4 or more hours until tender and soft. Cool in braising liquid.
  6. Place all glaze ingredients in saucepan and reduce to desired consistency.