Beef it up with whiskey and honey

Beef ribsThe other evening, I was ruminating about what to cook for Sunday dinner. I was thinking of doing something totally Irish and I had got as far as deciding on beef ribs when my musings were interrupted by the Wife;  “Whiskey, Honey?” she asked with her usual economy of language. “Yes” I replied as inspiration dawned, “That’ll do it”. So I enjoyed a glass of Bushmills and plotted Sunday’s feed. There was not a lot of scheming required. It seemed that fate had decided on Beef Ribs with a Whiskey and Honey Glaze. First, I got my hands on some lovely beef ribs for very little money. What you see in the picture cost just €20.

Beef ribs

The gratuitous raw meat shot. Most of you have grown to expect it by now.

These were seasoned and placed on a baking tray in an oven at 140 degrees C for 4 hours.

Beef ribs

I seasoned them with some black pepper and a little salt.

While this was going on, I mixed a very generous glass of Irish whiskey with about half a jar of 1,000 flower honey (from a friend who has a friend who has a relation who produces it locally).

Whiskey and honey

Irish whiskey and honey, how nice is that?

I suppose I had better show you a pouring shot. Pouring the honey that is. It was far too early in the day to hit the whiskey (tempting and all as it was). Bear in mind, I am doing the pouring, and taking the picture at the same time. A lucky shot, I think (The luck of the Irish).

Whiskey and honey

I love the light glowing through the honey.

After three hours, I took the ribs out of the oven and painted them with the glaze. Half an hour later, I turned them over and re-glazed them.

Beef ribs

Starting to look pretty tasty, if I say so myself. The aromas were heavenly.

At this stage, I popped some seasoned sweet potatoes into the oven too. After 30 minutes (on the 4 hour mark) I took the beef ribs out.

Beef ribs

Beef ribs gleaming in the whiskey and honey glaze.

I let them rest for 10 minutes while the sweet potatoes finished cooking. I served this with a side of very slowly sautéed onion. The picture speaks for itself.

Beef ribs

Don’t be fooled. That is a BIG bowl. I could hardly finish it. It was a lot of beef!

The beef was falling off the bone. The whiskey and honey glaze worked really well with the sweet potato. This was 100% Irish and a 100% success.

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  • Conor – while I rarely ruminate about what to eat as himself does all of that – I have to say that beef shortribs are one of our favourites too. They are one of the cheaper cuts and we usually have the butcher cut us the flank steak with it so we have a great value for money supper. The light glowing through the honey (yes lucky shot) is only made nicer due to the amber glow of the bottle behind it. More of a Black Bush fan myself … or even a Crested Ten. …. ’tis too early for a nip though.

    • I would be more of a BB fan myself but eldest daughter and boyfriend have started to experiment with whiskey. Hence all my better stuff is gone and I am left with the brands they favour less. Such is life….

  • Fine looking finish on the ribs but OMG… I think your beef costs are higher even than ours!

    • Don’t depress me. These are cheap cuts!

  • That one must come from Father Jack’s recipe book – it sounds excellent non the less 😉

    • Father J would not have bothered with the honey…. or the beef.

  • I do like the pouring-whilst-holding-the-camera shot – not easy to do at all. As for the price – beef; it, like everything else, is becoming ridiculous – I actually noticed how expensive things are getting – chocolate for example is becoming serious – to create a straightforward chocolate-based dessert you are now looking at £4 plus just for the chocolate. Actually that gives me an idea – can you combine chocolate and red meat in some way.

  • PS Im not slacking at work Im merely taking a break from writing a ‘Request for Proposal’ which is doing my head in – I mean what a stupid bloody name for a document.

    • I hate the RFP documents. Given the nature of our business, it is almost impossible to communicate the offering through these.

      I like the thought of beef and chocolate, perhaps with chili and salt in some form. Hmmmm…

      • Check out some classic mole (mole-aye) from Oaxaca (wa-hock-a). What you’re after is mole negro. Most traditionally served with turkey. There are jarred versions but I’ll bet you can get all the chiles dried.either that or you need a friend in Los Angeles. We can shop in pretty much any country…

        And I do love the honey pouring pic.

        • Thanks Flori. I’ll try and get over there….

  • Conor, love the dish. I like the combination of the short ribs with the whiskey-honey glaze. YOu get the salty savoriness coupled with the sweet gaze. I bet it was wonderful. It definitely looks wonderful.

    • Thanks Richard. It was delicious, if I say so myself.

  • These look beautiful! And I love the honey pouring shot. I imagine the honey balanced the whiskey very well, and you can’t beat slow roasted ribs.

    • Thanks Sarah, I will be trying to beat it in a couple of weeks with my extreme slow cooked lamb shanks.
      More anon,
      Conor

  • I am coming over for dinner… I love ribs. Thank you for sharing and I will try your version of ribs soon. Giangi

    • Giangi, you are welcome any time you are in these parts.

  • This is gorgeous! I have to try this one chilly day when I am needing some comfort food.

  • This looks amazing! As my husband doesn’t much like whiskey (crazy I know!) so I’ll have to play around with this idea. And yes, holy cow, the meat is expensive! How many pounds was that meat for 20 Euros?

    • I did not weigh it but it was enough for seven people. IF your husband had to pay our prices, he probably would take to the drink too.

      • No kidding! Though if that was enough for seven people then the price isn’t as bad as I thought.

        • They are very big ribs. Stumpy but big.

  • My mom is coming for a long weekend and I nearly planned on making short ribs, but am going with a pork shoulder ragu over pappardelle. This does look good though. If I hadn’t already shopped, I would have changed my mind based on these photos alone. May have to mark this one for later!

    • The pork sounds delicious. This is really easy and inexpensive. Easy to remember the recipe too!

  • I like the way you and wife think. Simply and to the point, but not lacking on any flavor or substance. Great stuff, man.

    • Thanks for that. It was a meeting of minds for sure.

  • Conor,
    That really looks spectacular and whiskey being my favourite tipple, this is a recipe I’ll try next winter. However, I was shocked at the price for those ribs, with €20 I can buy a decent leg of lamb in SA and some more ribs! Past winter we paid around €5 for 1.5kg of ribs.
    Regards,
    Willie

    • You are depressing me.

    • Sorry Willie, depressing me on two fronts: 1. We are in Autumn now. 2. The whole lamb price thing (never mind the beef).
      Best,
      Conor

  • Congrats! I have nominated you for the Inspiring Blogger Award! Go here to accept and participate: http://normalcooking.wordpress.com/2012/10/10/im-inspiring-awesome/

    • Thanks very much Lindsay. I am honoured that you think kindly of my scribblings.
      Best,
      Conor

  • I just bought beef ribs….hmmmm…will have to give this one a try!

  • Great post Conor, I especially like the photography in this one!
    Beef ribs / short ribs are ridiculously hard to find in this country and I am not sure if I will like the whiskey in this (I certainly don’t like whiskey as a drink), but your photos make me want to try this too. I am sure the combination with the sweet potatoes was outstanding.

    • Thanks Stefan, It is really simple to do and very tasty. I do think it needs a gravy of some sort. I could have done that with the pan juices, if I had not been at the whiskey.

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