Whiskey Braised Short Ribs

15 May
Whiskey Braised Short Ribs

Whiskey Braised Short Ribs

 

You know short ribs might be my favorite cut of beef. Rich, total beefy flavor & when slow cooked the result is no knife required, cut`em with a fork, melt in your mouth pure goodness. Now, often times I`ll cook these lovely`s in red wine & that was my full intention with this dish until…uh, well I guess we managed to go through a few bottles with friends last night at dinner. Look, it happens, what can I say. I mean you need to be a good host right.
No worries, I knew we had a partial bottle of scotch languishing in the liquor cabinet & since no one in my house is really a scotch drinker I felt pretty safe using the last of it. Kind of an experiment but the outcome was pretty spectacular. Today this simple man`s sharing my new Whiskey Braised Short Ribs. These actually might be the BEST I`ve ever had. Get me here, the BEST. Now I`m not saying braising meat in red wine is going out the window, just kind of taking a back seat for awhile. These short ribs were crazy tender & succulent, a little sweet & sticky & best of all just incredibly delicious!short ribs23
Here`s what you`ll need for your Whiskey Braised Short Ribs:
Serves 4
Boneless Beef Short Ribs- 2lbs cut in 2 inch long pieces.
Olive Oil- 2-3 Tablespoons
Carrots- 3 roughly chopped
Celery- 3 roughly chopped
Onion- 1 Roughly chopped
Garlic- 3 large cloves sliced
Whiskey- 1/2 cup
Brown Sugar- 1/4 cup
Beef Stock- 2 cups
Tomato Paste- 2 heaping Tablespoons
Rosemary, Sage, Thyme or Oregano- A few sprigs, mixed or matched.short ribs1Cut the short ribs in pieces about 2 inches long. Season well with sea salt & fresh pepper.short ribs3 Roughly chop the carrots, celery & onion, peel & slice the garlic.short ribs2Preheat your oven to 300 degrees.
Heat a splash of olive oil in a heavy bottomed pot or Dutch oven over medium high heat. When hot & almost smoking add the beef & brown well on all sides. Do this in batches so you get a good sear. This is going to translate to deeper flavor. Once browned remove to a plate.

short ribs4Add the carrots, celery & onion to the pot, season, give a stir & cook 6-8 minutes until they start to get some good color. (Brown) Add the garlic & cook a minute more.short ribs8Add the whiskey to the pot. Now we get fireworks but be careful. With a long handled lighter ignite the Scotch. After just a minute or so the alcohol will burn of & the flames will die out. Remove the veggies from the pot.short ribs6Mix together your brown sugar, tomato paste & beef stock until well combined.short ribs9Add to the pot along with your browned short ribs.short ribs10In goes the browned veg & herbs. Cover & bring to a simmer. Place in your preheated oven for about 2 hours.short ribs11Almost ready.short ribs12Remove the beef & pour the liquid-veg mix through a strainer removing the solids. Discard them or feed them to your dogs. They need veggies too. Return the broth to the pot over medium heat, add the short ribs back in & simmer for another 5-8 minutes until the sauce has thickened & nicely coats the meat. Time to plate.short ribs21Serve over mashed potatoes, egg noodles or whatever floats your boat. Spoon some extra sauce over the top.

Whiskey Braised Short Ribs

Whiskey Braised Short Ribs

Enjoy your Whiskey Braised Short Ribs!!

Whiskey Braised Short Ribs

Whiskey Braised Short Ribs

Whiskey Braised Short Ribs

Ingredients

  • Serves 4
  • Boneless Beef Short Ribs- 2lbs cut in 2 inch long pieces.
  • Olive Oil- 2-3 Tablespoons
  • Carrots- 3 roughly chopped
  • Celery- 3 roughly chopped
  • Onion- 1 Roughly chopped
  • Garlic- 3 large cloves sliced
  • Whiskey- 1/2 cup
  • Brown Sugar- 1/4 cup
  • Beef Stock- 2 cups
  • Tomato Paste- 2 heaping Tablespoons
  • Rosemary, Sage, Thyme or Oregano- A few sprigs, mixed or matched.

Instructions

  1. Cut the short ribs in pieces about 2 inches long. Season well with sea salt & fresh pepper.
  2. Roughly chop the carrots, celery & onion, peel & slice the garlic.
  3. Preheat your oven to 300 degrees.
  4. Heat a splash of olive oil in a heavy bottomed pot or Dutch oven over medium high heat. When hot & almost smoking add the beef & brown well on all sides. Do this in batches so you get a good sear. This is going to translate to deeper flavor. Once browned remove to a plate.
  5. Add the carrots, celery & onion to the pot, give a stir & cook 6-8 minutes until they start to get some good color. (Brown) Add the garlic & cook a minute more.
  6. Add the whiskey to the pot. Now we get fireworks but be careful. With a long handled lighter ignite the Scotch. After just a minute or so the alcohol will burn of & the flames will die out. Remove the veggies from the pot.
  7. Mix together your brown sugar, tomato paste & beef stock until well combined.
  8. Add to the pot along with your browned short ribs.
  9. Add back the browned veg & herbs. Cover & bring to a simmer for 5 minutes.
  10. Place in your preheated oven for about 2 hours.
  11. Take out of the oven, remove the beef & pour the liquid-veg mix through a strainer removing the solids.
  12. Return the broth to the pot over medium heat, add the short ribs back in & simmer for another 5-8 minutes until the sauce has thickened & nicely coats the meat.
  13. Serve over mashed potatoes, egg noodles or whatever floats your boat. Spoon some extra sauce over the top.
  14. Enjoy your Whiskey Braised Short Ribs!!
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4 thoughts on “Whiskey Braised Short Ribs

  1. I have heard for years what a great cook you are from Donni and reading your blog and recipes I understand why your food is so amazing. The short ribs and the way you describe how things come together is more than the average recipe I have read. Love your blog.

    • Thanks so much for your kind words! I really appreciate it & you just made my day! So glad you`re enjoying my blog & recipes!

  2. Just received your short ribs recipe and I’m really curious why you have sub headings ie: short ribs 23, short ribs 1, 2 ,3 at the end it jumps from short ribs 12 to short ribs 22.
    BTW I love your recipes. …. Connie Meyerhoff put me onto you.

    • Thanks so much for letting me know June! Super weird because I have nothing showing like that anywhere but will keep looking. Hope you enjoy the recipe!!

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