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Irish Whiskey Braised Short Ribs
Whiskey provides a wonderfully rich flavor to this recipe; add mashed potatoes for a perfect dinner idea
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 lbs boneless beef short ribs
- 1/4 cup flour
- 3 carrots peeled and diced
- 3 celery stalks diced
- 2 shallots peeled and cut into wedges
- 4 garlic cloves minced
- 1 tbsp tomato paste
- 2 tbsp light brown sugar
- 1 tbsp Worcestershire sauce
- 1/2 cup Irish whiskey 2 tbsp extra for sauce
- 3 cup beef stock 1/4 cup extra for sauce
- 4-5 fresh thyme sprigs
- salt and pepper
Instructions
- Preheat oven to 350 degrees F. Generously season the short ribs with kosher salt and pepper. Cover the short ribs in flour.
- Heat the oil and butter over med/high in a dutch oven or heavy bottomed pot. Add the floured short ribs and brown on all sides, about 10 mins. Remove to a plate.
- Add the carrots, celery and shallot wedges to the pot. Season with kosher salt and pepper. Saute until the vegetables are softened and beginning to caramelize, about 10 mins.
- Add the garlic and saute 2 mins longer. Stir in the tomato paste, brown sugar, and Worcestershire sauce and cook for 2 mins.
- Deglaze with 1/2 cup Irish whiskey. Bring to a boil and reduce by half. Stir in 3 cups beef stock and bring to a boil. Season with kosher salt and pepper.
- Reduce to a simmer and nestle the short ribs and accumulated juices into the pot with the thyme sprigs. Cover and braise in the oven for 2 – 2 1/2 hours or until fork tender, turning occasionally.
- Remove the dutch oven from the oven and carefully remove the short ribs to a plate and cover tightly.
- Strain the vegetables from the braising liquid. Strain off as much fat as you can with a ladle or spoon. Pour the strained liquid into a small saucepan, add the additional whiskey, and stock.
- Season the sauce with salt and pepper and bring to a boil. Continue to boil until you reach your desired consistency for the sauce. Serve the short ribs with the sauce spooned over the top.
