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.
- 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
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Preheat oven to 350 degrees F. Generously season the short ribs with kosher salt and pepper. Dredge the short ribs in flour.
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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.
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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.
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Add the garlic and saute 2 mins longer. Stir in the tomato paste, brown sugar, and Worcestershire sauce and cook for 2 mins.
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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.
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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.
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Remove the dutch oven from the oven and carefully remove the short ribs to a plate and cover tightly.
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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.
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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.
- 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.