Braised Irish Whiskey Beef Short Ribs

Braised Irish Whiskey Beef Short Ribs

Enjoy short ribs braised low and slow with whiskey sauce. Serving suggestion: offer some tender roasted new potatoes.
  • Prep Time 30 minutes
  • Cook Time 3 hours

Ingredients

4T butter, Irish preferable

2T olive oil

5lb beef short ribs

6 carrots, peeled and diced

6 leeks, white part only, thinly sliced

2 Spanish onions, diced

6 cloves garlic, minced

2T tomato paste

1/4 c brown sugar

3T Worcestershire sauce

Small bundle thyme

2 cups Irish whiskey (PLUS 1 CUP for sauce)

6 cups veal stock, made with the 14 oz glace de viande and 6 cups water

2T flour whisked into ¼ cup whiskey and drippings

Directions

  1. Heat oven to 325.
  2. Melt butter with oil, medium high heat in heavy stock pot
  3. Brown short ribs on all sides, a few at a time, and remove to plate
  4. Add to same pot carrots, leeks, onions and caramelize over medium heat around 10 minutes
  5. Add garlic and saute a few minutes, don’t let garlic burn
  6. Add tomato paste, sugar and Worcestershire sauce, saute another 3 minutes
  7. Deglaze with 2 cups whiskey
  8. Let boil and reduce by half
  9. Add veal stock and bring to simmer
  10. Add ribs and all of their juices to pot with thyme bundle
  11. Cover and put into oven
  12. Cook for 2.5 hours, or until meat is fall apart tender
  13. Carefully remove ribs to a plate and strain out the vegetables from the liquid, reserving all of the liquid.
  14. Try to spoon off as much fat as possible from the liquid
  15. Put the liquid and the reserved whiskey in a small pot and heat until boiling, reduce liquid 1/3, then add the flour slurry and whisk until sauce thickens.
  16. Pour over short ribs and serve with roasted potatoes.

 

 

DeBragga Chef - Lydia Liebchen
The Chef
DeBragga Chef - Lydia Liebchen
© 2020 DEBRAGGA INC.