Slow-roasted Irish whiskey and thyme sticky beef short ribs

Slow-roasted Irish whiskey and thyme sticky beef short ribs recipe

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

Ingredients

  • 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

Instructions

1

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

2

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.

3

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.

Send this to a friend