Jameson Short Ribs

Melt in your mouth short ribs with the slightest whiskey finish. De-lightful!

Ingredients

3 boneless beef short ribs

2 tablespoons extra virgin olive oil

1 teaspoon salt

1/4 teaspoon ground black pepper

1/4 yellow onion, diced

1 carrot, peeled and diced

1 cup shredded cabbage

1 clove garlic, minced

1 tablespoon tomato paste

2 tablespoons whiskey

1/2 cup beef stock

1/2 teaspoon Worcestershire sauce

2 sprigs fresh thyme

2 tablespoons butter

Italian parsley, for garnish

Instructions

1. Turn an Instant Pot on sauté and add 1 tablespoon of olive oil. Pat short ribs dry and season all sides with salt and pepper. Add short ribs to the Instant Pot and sear all sides until browned (about 10 minutes total). Transfer short ribs to a plate.

2. Add remaining olive oil, carrots, and onions. Cook for 5 minutes, stirring occasionally. Add cabbage and garlic and cook for 1 minute, stirring frequently.

3. Add tomato paste and cook 2 minutes more, stirring frequently.

4. Add the whiskey and scrape the bottom of the Instant Pot to deglaze. Add the beef stock, Worcestershire sauce, and thyme sprigs. Bring to a boil and turn off the Instant Pot.

5. Add short ribs back into the Instant Pot and cover them with the vegetables and broth. Pressure cook on the manual setting for 40 minutes. Naturally release the pressure for 15 minutes; then, quick release remaining pressure.

6. Carefully transfer the short ribs to a bowl and remove thyme sprigs. Switch back to sauté mode, add the butter, and reduce the cooking liquid a bit (about 5-10 minutes). Season veggies and cooking liquid, as needed, with salt and pepper. Serve the short ribs with veggies and a drizzle of the cooking liquid. Garnish with parsley.

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Jameson Short Ribs

Yield: 2

Author: Dink Cuisine

Prep time: 11 MinCook time: 1 H & 5 MInactive time: 15 MinTotal time: 1 H & 31 M

Melt in your mouth short ribs with the slightest whiskey finish. De-lightful!

Ingredients

• 3 boneless beef short ribs
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 yellow onion, diced
• 1 carrot, peeled and diced
• 1 cup shredded cabbage
• 1 clove garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons whiskey
• 1/2 cup beef stock
• 1/2 teaspoon Worcestershire sauce
• 2 sprigs fresh thyme
• 2 tablespoons butter
• Italian parsley, for garnish

Instructions

1. Turn an Instant Pot on sauté and add 1 tablespoon of olive oil. Pat short ribs dry and season all sides with salt and pepper. Add short ribs to the Instant Pot and sear all sides until browned (about 10 minutes total). Transfer short ribs to a plate.
2. Add remaining olive oil, carrots, and onions. Cook for 5 minutes, stirring occasionally. Add cabbage and garlic and cook for 1 minute, stirring frequently.
3. Add tomato paste and cook 2 minutes more, stirring frequently.
4. Add the whiskey and scrape the bottom of the Instant Pot to deglaze. Add the beef stock, Worcestershire sauce, and thyme sprigs. Bring to a boil and turn off the Instant Pot.
5. Add short ribs back into the Instant Pot and cover them with the vegetables and broth. Pressure cook on the manual setting for 40 minutes. Naturally release the pressure for 15 minutes; then, quick release remaining pressure.
6. Carefully transfer the short ribs to a bowl and remove thyme sprigs. Switch back to sauté mode, add the butter, and reduce the cooking liquid a bit (about 5-10 minutes). Season veggies and cooking liquid, as needed, with salt and pepper. Serve the short ribs with veggies and a drizzle of the cooking liquid. Garnish with parsley.

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