Sticky Irish Short Ribs w/ Cabbage-Mustard Mash

Name: Sticky Irish Short Ribs w/ Cabbage-Mustard Mash
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: European
Ingredients: 6-8 large bone-in English Cut beef short ribs, about 6 pounds*; Kosher salt and coarsely ground black pepper, to taste; 1 tsp ground allspice; 2 tbsp fresh picked thyme; 8 garlic cloves, finely chopped, divided; 1 lemon, zested; 8 carrots, ends trimmed and halved crosswise; 6 small shallots, peeled and halved (roots intact; 11⁄2 tbsp tomato paste; 1⁄2 cup honey; 1 cup Irish Whiskey; 3 tbsp malt vinegar; 3 tbsp worcestershire; 3-4 cups beef broth; 2 pounds Yukon gold potatoes, peeled and diced into 1⁄4 inch cubes; 5 tbsp unsalted butter; 1⁄2 cup whole milk; 1⁄2 cup heavy cream; 1 tbsp stone ground mustard; 2-3 cups shredded Brussel sprouts; Salt and pepper, to taste

9 steps

Prep:30minCook:4h

Updated at: Thu, 28 Mar 2024 14:50:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories2098.7 kcal (105%)

Total Fat150 g (214%)

Carbs97.9 g (38%)

Sugars51.9 g (58%)

Protein60.9 g (122%)

Sodium1571.2 mg (79%)

Fiber11.6 g (41%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Prepare short ribs: Generously season short ribs with salt and pepper on all sides. in a large bowl toss together with allspice, thyme, half the garlic, and lemon zest. Cover and marinate overnight (or at least 2 hours in the refrigerator.

Step 2

Preheat oven to 325 degrees and remove short ribs from refrigerator, let sit at room temperature for 30 minutes. Heat a large deep-sided roasting pan over medium-high heat. Working in batches, sear short ribs until very well caramelized on all sides, about 10-15 minutes. Set aside.

Step 3

To the pan - add carrots, shallots and remaining garlic, sauté for 2-3 minutes until fragrant. Stir in tomato paste and cook for 1-2 minutes until slightly darkened in color. Drizzle in honey and whiskey, bring to a boil, scraping the bottom of the pan to release any caramelized bits. Return short ribs to pan nestling in between veggies, bone-side down, meat-side up. Add enough broth to cover the ribs halfway and season liquid with salt, pepper, malt vinegar, and worcestershire. Bring to a boil and cover tightly with foil. Place in preheated oven and roast for about 2-3 hours, until tender when pierced with a paring knife.

Step 4

Meanwhile make the mash - Bring a pan of water to a boil, add potatoes and season generously with salt. Cover with a lid and simmer for 15 minutes until just tender. Drain potatoes in a colander, shaking off excess water. Mash potatoes with a hand masher or run through a ricer back into the saucepan.

Step 5

In a small saucepan, bring butter, milk, and heavy cream to a gentle simmer. Stir in almost all the Brussel sprouts and stir into mashed potatoes. Season to taste with salt and pepper adding more mustard and Brussel sprouts to taste.

Step 6

Once tender, carefully remove short ribs and veggies from cooking liquid tent with foil. Skim off any excess fat from the braising liquid and simmer until reduced to a sauce consistency. Taste and re-season with malt vinegar or honey as needed.

Step 7

To serve - Scoop a heaping spoonful of mash onto a plate and top with 1-2 short ribs, drizzle with sticky whiskey sauce and enjoy - Happy St Patrick’s Day!

Step 8

*English-style short ribs are cut so a thick piece of short rib sits on top of a piece of bone. When searing the short rib, do not sear the bottom of the bone that has the muscle tissue - you want the bone intac

Step 9

Tip: **My take on a colcannon mash can be made with cabbage and shredded kale as well for an even “greener” mash