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
- 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.