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Sticky Irish whisky short ribs

Name: Sticky Irish whisky short ribs recipe
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4
Ingredients: 2kg beef short ribs; 1 1/3 firmly packed cups (330g) muscovado or dark brown sugar; 6 garlic cloves, finely chopped; 2 tbs Worcestershire sauce; 1/4 cup (60ml) HP sauce; 1/2 cup (125ml) Irish whiskey or regular whiskey; 1/2 cup (125ml) malt vinegar; 4 thyme sprigs, leaves picked; 3 star anise

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 08, 2015

Beef short ribs are crowd-pleaser. Katie Quinn Davies' slow-roasts them in Irish whiskey, muscovado sugar and malt vinegar, so that they become wonderfully sticky and sweet.

2kg beef short ribs
1 1/3 firmly packed cups (330g) muscovado or dark brown sugar
6 garlic cloves, finely chopped
2 tbs Worcestershire sauce
1/4 cup (60ml) HP sauce
1/2 cup (125ml) Irish whiskey or regular whiskey
1/2 cup (125ml) malt vinegar
4 thyme sprigs, leaves picked
3 star anise

Method

1.

Preheat the oven to 160°C.
2.

Place the ribs in a roasting pan just large enough to fit them snugly. Season.
3.

Whisk the sugar, garlic, sauces, whiskey, vinegar, thyme and star anise in a bowl.
4.

Pour over the ribs, then cover with foil.
5.

Roast ribs for 1.5 hours, then remove foil and cook, basting frequently, for a further 1.5 hours or until meat is tender and falling off the bone. Transfer ribs to a plate and cover loosely with foil to keep warm.
6.

Place the roasting pan over medium heat and stir the cooking juices until they are reduced and syrupy. Pour sauce over ribs to serve.