Throwback Recipe: Root Beer-Braised Short Ribs
As we celebrate a full year of culinary contributions in Stroll Isle of Hope, we’re taking a look back at the very first recipe shared by Chef Kirk Blaine of Castaways. His Root Beer-Braised Short Ribs set the tone for what’s become a beloved feature in the magazine: flavor-packed dishes from local favorites, perfect for any home cook.
This recipe delivers deep, slow-cooked richness with a playful twist—Barq’s Root Beer, sweet barbecue sauce, and a final sugar glaze that creates a sticky, savory finish.
Root Beer-Braised Short Ribs
Ingredients:
Ingredients:
- 3 lbs boneless beef short ribs (chuck flap roll), cut into 3-inch cubes
- 1 carrot, chopped
- 1 white onion, chopped
- 3 celery stalks, chopped
- 5 cloves garlic
- 4 oz tomato paste
- 1 cup sweet barbecue sauce
- ½ gallon Barq’s Root Beer
- 1 cup granulated sugar
- Salt and pepper to taste
Instructions:
- Season and cube the beef. Sear in a large braising pan until browned; remove.
- Add chopped vegetables and tomato paste to pan; cook until tomato paste darkens.
- Deglaze with root beer and add barbecue sauce. Return beef to pan.
- Cover tightly and bake at 325°F—3 hours convection or 5 hours conventional.
- Remove beef, coat with sugar, and bake 20 minutes until glazed.
- Strain vegetables from braising liquid, skim fat, and return ribs to liquid.
- Serve over creamy stone-ground grits with sautéed spinach, shaved Pecorino Romano, and crispy onion rings.
A year later, this dish still hits all the right notes.