• If you don’t already add whiskey to most of your food, these slow-roasted Irish whiskey and thyme sticky beef short ribs will convince you to start doing so. Deliciously flavoured and tender, you’ll be licking the sauce from your plate. 

    Slow-roasted Irish whiskey and thyme sticky beef short ribs

    Serves: 4
    Cooking Time: 15 mins + 6 hrs, to slow-roast


    • 2kg beef short ribs, sliced into individual ribs
    • 120g muscovado sugar
    • 10ml (2 tsp) Worcestershire sauce
    • 60ml (¼ cup) HP sauce
    • 125ml (½ cup) Irish whiskey
    • 125ml (½ cup) malt vinegar
    • small handful fresh thyme sprigs
    • small handful fresh rosemary sprigs
    • 4 star anise
    • 5ml (1 tsp) sea salt flakes
    • freshly ground black pepper, to taste



    Preheat the oven to 160°C. Place the ribs in a roasting dish and set aside for a moment.


    In a bowl, combine all of the ingredients and pour over the ribs. Cover the dish tightly with foil and roast until the meat is falling off the bone, 6 hours.


    Place the roasting juices in a pan and bring to a boil to thicken the liquid, 5 minutes. Pour the sticky liquid over the ribs before serving.