SOMA Living March 2024

RECIPE OF THE MONTH

INSTRUCTIONS

IRISH WHISKEY BRAISED SHORT RIBS Prep Time: 30 mins • Cook Time: 3 hours Servings: 4 I am straight up obsessed with this recipe for Irish whiskey braised short ribs…especially when celebrating St. Patrick’s Day this month. These short ribs are fork tender; packed with a rich, deep meaty flavor; and make a rustically elegant meal when paired with a scoop of mashed potatoes.

1. Preheat oven to 350 degrees F. Generously season the short ribs with kosher salt and pepper. Dredge the short ribs in flour. 2. Heat the oil and butter over med/high in a dutch oven or heavy bottomed pot. Add the floured short ribs and brown on all sides, about 10 mins. Remove to a plate. 3. Add the carrots, celery and shallot wedges to the pot. Season with kosher salt and pepper. Saute until the vegetables are softened and beginning to caramelize, about 10 mins. 4. Add the garlic and saute 2 mins longer. Stir in the tomato paste, brown sugar, and Worcestershire sauce and cook for 2 mins. 5. Deglaze with 1/2 cup Irish whiskey. Bring to a boil and reduce by half. Stir in 3 cups beef stock and bring to a boil. Season with kosher salt and pepper. 6. Reduce to a simmer and nestle the short ribs and ay accumulated juices into the pot with the thyme sprigs. Cover and

braise in the oven for 2 – 2 1/2 hours or until fork tender, turning occasionally. 7. Remove the dutch oven from the oven and carefully remove the short ribs to a plate and cover tightly. 8. Strain the vegetables from the braising liquid. Pour the braising liquid into a fat separator or simply strain off as much fat as you can with a ladle or spoon. Pour the strained liquid into a small saucepan, add the additional whiskey, and stock. 9. Season the sauce with salt and pepper and bring to a boil. Continue to boil until you reach your desired consistency for the sauce. Serve the short ribs with the sauce spooned over the top.

INGREDIENTS

1 Tbsp tomato paste 2 Tbsp light brown sugar 1 Tbsp Worcestershire sauce 1/2 cup Irish whiskey (+2 Tbsp for sauce) 3 cups beef stock (+ 1/4 cup for sauce) 4-5 sprigs fresh thyme kosher salt and pepper

2 Tbsp unsalted butter 1 Tbsp extra virgin olive oil 3 lbs boneless beef short ribs 1/4 cup flour 3 medium carrots, peeled and diced 3 celery stalks diced 2 large shallots, peeled and cut into wedges 4 cloves garlic, minced

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Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

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