While technically according to the calendar it should be spring, I know a lot of you out there are experiencing anything but spring-like weather. Even here in Savannah where we were having temperatures in the mid-80s last week, we are now gray and chilly with that deep bone-chilling dampness that gets right to your core. Even as someone who likes cold weather I was a bit put off by today’s about-face turn. Ok, so maybe it was more from the fact that I’m ready to start wearing shorts and Birkenstock sandals again!
Since many areas are still experiencing chilly and wet weather I thought perhaps it’s not too late to share one of my favorite creations….Root Beer Braised Short Ribs. Short ribs were something I don’t recall us ever having as I was growing up. As I recall, mom wasn’t terribly fond of them because she said they were either too tough and/or didn’t have much meat. Sure, both can be said of them depending on the ribs, cooking technique, and time allotted for cooking. But when you combine long slow cooking, with dry heat for browning and moist heat for breaking down tough tissue, you have the ultimate synergy necessary for the delicious results of braising!
For the best results, be sure to check out my post highlighting what you need to know for the basics of braising.
Root Beer Braised Short Ribs
Serve these with mashed potatoes flavored with horseradish for a delicious interplay of flavors.
Yield: 4 Servings
2-2 ½ lbs. beef short ribs
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 tablespoon vegetable oil
2 stalks celery, cut in ¼” dice
1 medium carrot, cut in ¼” dice
1 medium yellow onion, cut in ¼” dice
2 tablespoons all-purpose flour
2 cups root beer
1 14.5-oz. can diced tomatoes
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
¼ teaspoon Tabasco sauce
2 bay leaves
Preheat oven to 350 degrees.
Using a paring knife, score through the connective tissue on the bone-side of the rib until the bone can be seen in score line. Combine salt, black pepper, cinnamon and allspice and mix together. Season all meaty sides of the ribs with the seasoning blend and set aside.
Heat a 3-quart saucepan, stockpot, or Dutch oven over medium high heat until the heat can be felt radiating from the surface when your hand is held about 6” from bottom of the pan. Add oil to the heated pan and tilt to coat. Using tongs, carefully place ribs into heated oil and brown thoroughly on all sides. Remove from pan and set on a plate while browning vegetables. Add the diced vegetables to the pan and season with kosher salt and freshly ground black pepper. Cook, stirring periodically, until vegetables are deeply browned and caramelized. Add flour to vegetables in pan to soak up any additional oil and form a roux. Cook for about 2-3 minutes to cook out raw flour taste. Deglaze pan with root beer, scraping up any cooked on bits. Add diced tomatoes, brown sugar, Worcestershire sauce, vinegar, Tabasco sauce, and bay leaves. Cover pan tightly and place into preheated oven for about 1 ½-2 hours. Cook until meat is for tender. If sauce needs to thicken further, remove meat and cover to keep warm, use a spoon to remove any excess grease on top, and cook on the stove until reduced to desired consistency.
May be prepared 1-2 days in advance.