Irish Whiskey Braised Short Ribs

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These melt in your mouth Irish whiskey braised short ribs are delicious served over a scoop of mashed potatoes slathered in a deep, rich sauce.

I am straight up obsessed with this recipe for Irish whiskey braised short ribs…especially with St. Patrick’s Day right around the corner. These short ribs are fork tender; packed with a rich, deep meaty flavor; and make an rustically elegant meal when paired with a scoop of mashed potatoes. 

If you’re new to short ribs, don’t be intimidated. This is actually a pretty easy and relatively inexpensive meal, as long as you budget enough time for them to braise (think 2-3 hours total). I used boneless short ribs, simply to make it easier, but bone-in short ribs can be used interchangeably.

Pro tip: If you go for boneless short ribs, ask your butcher for an extra bone or one small short rib on the bone to braise along with other short ribs. The bone adds a deeper flavor to the dish that you miss if you go totally boneless. 

I use wine frequently in cooking…whites with pork and poultry, reds with beef and lamb, but rarely spirits. After I picked up a bottle of Irish whiskey (in preparation for St. Patrick’s Day, eh hem) a lightbulb went off. I wanted to incorporate that smooth warmth into my braise and knew it would pair well with fattiness of the short ribs and the long cook. And boy did it ever. 

And for added oomph, I added another splash to the sauce after straining and skimming. But enough talk…let ‘s get cooking!

Let’s make Irish Whiskey Braised Short Ribs

1. Gather your ingredients.
2. Coat the short ribs with flour and place into the pan with the hot oil/butter.
3. Brown well on all sides.
4. Remove the browned short ribs to a plate and add the vegetables to the pan.
5. Cook the vegetables until soft, then add the garlic,
6. Add the sugar, tomato paste, and Worcestershire sauce.

1. Deglaze with the Irish whiskey and then stir in the beef stock. Season with salt and pepper.
2. Nestle the short ribs and herbs into the braising liquid. 
3. Cover and cook, turning occasionally, until very tender, 2 – 2 1/2 hours.
4. Remove the short ribs to a plate. Cover and keep warm. Strain the liquid, discarding the vegetables, and skim the fat. Add additional whiskey and stock and bring to a boil and cook until reduced to a thickened sauce.

Tips for success

• If you’re going for boneless short ribs you can amp up the flavor by throwing a bone (literally) into the braise. Ask you butcher if he/she has a scrappy short rib laying around….seriously, it’s worth the ask. 
• Don’t be fooled by the name, short ribs require a long cook. Check them often, turn them in the pan, and add more stock if needed. And DO NOT pull them out until they are fork tender.
• Short ribs will render a lot of fat as they cook and we don’t want a fatty sauce. Strain the vegetables out first and then pour the sauce into a fat separator (if you have one). No fat separator? Simply skim as much fat off the top as you can with a spoon. 
• Once the liquid is strained and skimmed, pour into a small saucepan and add whiskey and stock. Cook down until reduced to your desired sauce consistency (“nappe” if you’re feeling fancy).
• Serve with the sauce spooned over the top, bones removed if you opted for bone-in, and over mashed potatoes if you’re a baller.

More braising faves…

• Braised Chicken with Grapes
• Braised Veal and Peppers
• Guinness Braised Beef Stew
• Beef Bourguignon

4.34 from 15 votes

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Irish Whiskey Braised Short Ribs

Prep Time

30 mins

Cook Time

3 hrs

Total Time

3 hrs 30 mins

 

These melt in your mouth Irish whiskey braised short ribs are delicious served over a scoop of mashed potatoes slathered in a deep, rich sauce. 

Course: Main Dish

Cuisine: American, Irish

Keyword: whiskey braised short ribs

Servings: 4

Calories: 825 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 2 Tbsp unsalted butter
• 1 Tbsp extra virgin olive oil
• 3 lbs boneless beef short ribs
• 1/4 cup flour
• 3 medium carrots, peeled and diced
• 3 celery stalks diced
• 2 large shallots, peeled and cut into wedges
• 4 cloves garlic, minced
• 1 Tbsp tomato paste
• 2 Tbsp light brown sugar
• 1 Tbsp Worcestershire sauce
• 1/2 cup Irish whiskey (+2 Tbsp for sauce)
• 3 cups beef stock (+ 1/4 cup for sauce)
• 4-5 sprigs fresh thyme
• kosher salt and pepper

Instructions

1. Preheat oven to 350 degrees F. Generously season the short ribs with kosher salt and pepper. Dredge the short ribs in flour. 

2. 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.

3. 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. 

4. Add the garlic and saute 2 mins longer. Stir in the tomato paste, brown sugar, and Worcestershire sauce and cook for 2 mins.

5. 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.

6. Reduce to a simmer and nestle the short ribs and ay 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.

7. Remove the dutch oven from the oven and carefully remove the short ribs to a plate and cover tightly. 

8. Strain the vegetables from the braising liquid. Pour the braising liquid into a fat separator or simply 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. 

9. 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.

Recipe Notes

• If you’re going for boneless short ribs you can amp up the flavor by throwing a bone (literally) into the braise. Ask you butcher if he/she has a scrappy short rib laying around….seriously, it’s worth the ask. 
• Don’t be fooled by the name, short ribs require a long cook. Check them often, turn them in the pan, and add more stock if needed. And DO NOT pull them out until they are fork tender.
• Short ribs will render a lot of fat as they cook and we don’t want a fatty sauce. Strain the vegetables out first and then pour the sauce into a fat separator (if you have one). No fat separator? Simply skim as much fat off the top as you can with a spoon. 
• Once the liquid is strained and skimmed, pour into a small saucepan and add whiskey and stock. Cook down until reduced to your desired sauce consistency (“nappe” if you’re feeling fancy).
• Serve with the sauce spooned over the top, bones removed if you opted for bone-in, and over mashed potatoes if you’re a baller.

Nutrition Facts

Irish Whiskey Braised Short Ribs

Amount Per Serving

Calories 825 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 19g119%

Cholesterol 215mg72%

Sodium 739mg32%

Potassium 1900mg54%

Carbohydrates 14g5%

Fiber 2g8%

Sugar 5g6%

Protein 70g140%

Vitamin A 8065IU161%

Vitamin C 8.6mg10%

Calcium 92mg9%

Iron 8.9mg49%

* Percent Daily Values are based on a 2000 calorie diet.