Root Beer-Braised Short Ribs
A Sweet and Savory Take on a Classic
Few dishes offer the same level of comfort as braised beef short ribs. Slow-cooked to perfection, these root beer-braised short ribs deliver a rich, savory-sweet flavor with hints of ginger, cinnamon, and sassafras. The low-and-slow cooking process allows the flavors to meld together while breaking down the meat into fork-tender bites.
Ingredients:
- 3 pounds boneless beef short ribs (chuck flap roll), cut into 3-inch cubes
- 1 carrot, chopped
- 1 white onion, chopped
- 3 stalks celery, chopped
- 5 cloves garlic
- 4 ounces tomato paste
- 1 cup sweet barbecue sauce
- ½ gallon Barq’s Root Beer
- 1 cup granulated sugar
- Salt and pepper to taste
Instructions:
- Prepare the beef – Season the short ribs and cut into large cubes.
- Sear – In a large braising pan over medium-high heat, brown the beef on all sides. Remove and set aside, leaving the rendered fat in the pan.
- Build the base – Add the chopped vegetables and tomato paste, sautéing until the tomato paste darkens and sticks to the pan.
- Deglaze and braise – Pour in the root beer and barbecue sauce, stirring to lift any caramelized bits. Return the short ribs to the pan.
- Seal and cook – Cover tightly with multiple layers of plastic wrap and aluminum foil or use a heavy lid. Bake at 325°F for 3 hours in a convection oven or 5 hours in a conventional oven.
- Glaze the ribs – Remove the short ribs from the liquid and place them on a baking sheet. Coat with sugar and bake for 20 minutes, until glazed.
- Finish the sauce – Strain the vegetables from the braising liquid and skim the fat. Return the short ribs to the sauce and let sit until ready to serve.
For the perfect pairing, serve these short ribs over creamy stone-ground grits with sautéed spinach. A sprinkle of shaved Pecorino Romano and crispy onion rings adds the final touch to this indulgent dish.