St. Patrick’s Day Short Ribs – Braised in Irish Whiskey
St. Patrick's Day Short Ribs - Braised in Irish Whiskey
Succulent Short Ribs with an Irish Twist
- Dutch Oven
- 5 Lbs Beef Short Ribs
- Olive Oil as needed
- Salt, to taste
- Black Pepper, to taste
- 2-3 Med Onions, Diced (About 1.5 Cups)
- 3 Ribs Celery, Diced (About 1.25 Cups)
- 3 Carrots, Diced (About 1.25 Cups)
- 3 Leeks, Sliced (About 1.5 Cups. Trim off the base and the green portions of the leeks. Then cut in half or quarters. Then slice. Then rinse thoroughly to remove sand.)
- 4 Cloves Garlic, Minced (About 2 Tablespoons)
- 1 Shallot, Minced (About 3 Tablespoons. Use 2 if the Shallots are small.)
- 4 Tbls Irish Butter
- 3 Tbls Tomato Paste
- ½ Cup Irish Whiskey
- ½ Cup Brown Sugar
- 1 Quart Beef Broth
- 6 Sprigs Fresh Thyme
- Fresh Parsley (For Garnish)
Thaw your package(s) of Short Ribs in advance. Be sure to drain and dry the Short Ribs before preparing, using paper towels to dry them.
Pre-heat the Oven to 350℉
Salt and Pepper the Short Ribs
Heat the Dutch Oven for searing. Brown the Short Ribs on all sides. If the ribs are fatty, you won't need any oil in the pan. If they are not (grass-fed), you can use some olive oil for the browning process. Once you have finished browning the Short Ribs, remove them to a platter.
Reduce the heat under the Dutch Oven to medium-medium high. Add the butter to the pan. Add the onions, celery, carrots, leeks and shallots to the pan and cook, stirring, until the onions just start to brown. (About 10 minutes.)
Add the tomato paste to the pan and cook, stirring, about another 2 minutes, until the paste darkens.
Stir in the Irish Whiskey, brown sugar and garlic to the pan and cook another 2 minutes.
Nestle the Short Ribs into the veggie mixture. Pour the beef broth over everything and add sprigs of thyme.
Put the lid on the Dutch Oven. Place the entire concoction into the pre-heated oven. Cook for 2.5-3 hours until the rib meat is tender and falling off the bone.
Once the ribs are cooked, take the ribs out of the sauce and set aside on a platter. Strain the sauce, then return the sauce to the Dutch Oven and reduce, if needed. Adjust the seasoning if needed (salt & pepper).
To serve: Best served with traditional Irish Mashed Potatoes. Position Mashed Potatoes and Short Ribs on each plate, then drizzle with Sauce. Garnish with chopped fresh parsley.
Enjoy your Irish Feast!