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–+ servings
Short ribs in a rich Irish Whiskey sauce over mashed potatoes.
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5 from 1 vote

Irish Whiskey Short Ribs

Ribs with a rich whiskey sauce are great over mashed potatoes or egg noodles.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: Irish
Servings: 4 servings
Calories: 715kcal
Author: Carolyn Hetke

Ingredients

  • 3 lbs short ribs
  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • ¼ cup flour
  • 3 carrots chop in to large chunks
  • 3 stalks celery chop in to large chunks
  • 2 shallots chop in to large chunks
  • 4 cloves garlic minced
  • 1 tablespoon tomato paste
  • 2 tablespoon brown sugar
  • 1 Tbsp Worcestershire sauce
  • 10 tablespoon Irish Whiskey divided ½ cup + 2 Tbsps
  • 3 ¼ cups beef broth divided 3 cups + ¼ cup
  • 4 sprigs fresh thyme or 1 teaspoon dried
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  • Preheat oven to 350°.
  • Heat oil and butter in a large, oven proof dutch oven over medium high heat.
  • Season ribs lightly with salt and pepper. Toss ribs and flour in a bag to coat.
  • Sear ribs on all sides. About 10 minutes. Transfer ribs to a platter and set aside.
  • Add the carrots, celery and shallots to the pot. Sautee about 10 minutes until they start to caramelize.
  • Add the garlic and cook 2 minutes longer. Stir in tomato paste, brown sugar and Worcestershire sauce. Cook for 2 minutes more.
  • Deglaze the pot with ½ cup Irish whiskey scraping up an brown bits from the bottom. Allow whiskey to boil until reduced by half. Add the beef broth, salt and pepper.
  • Return ribs and any juices to the pot and arrange so they are covered. Add the thyme, cover and cook in the oven 2 - 2 ½ hours. Ribs should be tender but not 'fall off the bone'.
  • Take the Dutch oven out of the oven and transfer ribs to a platter. Keep ribs warm. Strain liquid to remove vegetables, reserving the liquid. Remove as much fat as possible from the liquid.
  • Add liquid, remaining beef stock and remaining Irish Whiskey in a saucepan and bring to a boil. Boil until you reach the consistency you want. (Alternatively dissolve 2 tablespoon corn starch in some of the hot liquid and stir the slurry in to the pot to thicken the sauce).
  • Sample the sauce and adjust the salt and pepper to taste.
  • Pour sauce back over ribs and serve over mashed potatoes or pasta.

Nutrition

Calories: 715kcal | Carbohydrates: 22g | Protein: 52g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1660mg | Potassium: 1376mg | Fiber: 3g | Sugar: 10g | Vitamin A: 8068IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 7mg