Braised Irish Whiskey Beef Short Ribs

Enjoy short ribs braised low and slow with whiskey sauce. Serving suggestion: offer some tender roasted new potatoes.

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

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