Indulge in a culinary journey with our tantalizing Root Beer Braised Short Ribs recipe, where fall-off-the-bone tender short ribs are lovingly braised in a unique blend of root beer, aromatic spices, and herbs. The result is a symphony of flavors that will leave your taste buds wanting more.
This delectable dish is not only limited to the main course; it also features a collection of equally enticing recipes to complement your culinary adventure. Dive into the delightful Root Beer Barbecue Sauce, a tangy and smoky creation that perfectly complements the richness of the short ribs. Elevate your meal further with the creamy and flavorful Horseradish Mashed Potatoes, a classic pairing that adds a touch of elegance to the hearty main course. For a refreshing contrast, try the crisp and vibrant Fennel and Orange Salad, a refreshing medley of flavors that cleanses the palate and adds a pop of color to your plate. And to satisfy your sweet cravings, whip up a batch of our decadent Chocolate Stout Brownies, a rich and indulgent dessert that pairs perfectly with a scoop of vanilla ice cream.
Each recipe in this culinary collection is meticulously crafted to provide a harmonious balance of flavors and textures. With detailed instructions and helpful tips, you'll be able to create a restaurant-quality meal in the comfort of your own kitchen. Embark on this culinary voyage and let your taste buds dance with delight as you savor every bite of these exceptional dishes.
BEER-BRAISED SHORT RIBS
I've yet to meet a man-Texan or otherwise-who can resist these meltingly tender short ribs. (Most women can't either, but they tend not to eat as many.) Serve them over a pile of creamy cornmeal mush and you'll have a party full of satisfied customers. At one gathering, I asked a group of guys how many ribs they thought they'd eat. The majority estimated that three would be plenty. They changed their tunes after taking a few bites and revised the number upward to four or five-and they kept their word. Short ribs come in varying sizes, so I figure about a pound per person, especially if my guest list includes a bunch of guys with big appetites.
Yield serves 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F. Set a large Dutch oven over medium-high heat; add the olive oil. While the pot is heating, season the short ribs on all sides with salt and pepper. Brown the short ribs over medium-high heat in batches with ample room between them so they brown, not steam (if they start to burn, decrease the heat a little), 2 to 3 minutes per side. Remove from the pot and reserve on a plate.
- In the same pot used to brown the ribs, sauté the bacon and onion over medium heat until the onion is soft, about 3 minutes; add the garlic and sauté 1 minute more. Stir in the beer, soy sauce, vinegar, and Worcestershire. Return the browned ribs to the pot, cover, and cook in the oven for 3 hours. Remove the pot from the oven and stir in the carrots and port. Cook until the meat is tender and just about falling off the bone, another 1 1/2 to 2 hours, for a total cooking time of 4 1/2 to 5 hours. After 4 hours of braising, stick a knife in the thickest rib; if the meat is still firm, continue cooking. Remove the pot from the oven; pour the liquid into a large glass measuring cup and let it sit until the fat rises to the top, about 15 minutes. Pour off the fat and return the liquid to the cooking pot.
- TO MAKE THE CORNMEAL MUSH: Heat the milk until steaming in a large, heavy saucepan set over medium heat. Slowly pour in the polenta, whisking constantly. Turn the heat to low and continue whisking for 10 to 15 minutes until the mixture thickens. If it seems hard to whisk, thin with an additional 1/4 cup of milk. The cornmeal should be on the loose side. Whisk in the butter, salt, and Parmesan. Serve immediately topped with short ribs.
- The short ribs can be made a day ahead, refrigerated, and reheated just before serving. The cornmeal can be made an hour or so before serving. Reheat over medium heat; add milk in 1/4-cup increments until the mixture is creamy and smooth.
ROOT BEER BRAISED SHORT RIBS
With gentle heat and a lot of time, short ribs become incredibly luxurious, with a melt-in-your-mouth tenderness. This recipe's secret ingredient is a high-quality root beer-one brewed with real ingredients, not artificial flavors-that adds complex, herbal notes to the braising sauce.
Provided by Justin Devillier
Categories main-dish
Time 5h3m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Dice the onions, celery, and carrots; the pieces should be about the same size. Smash the garlic cloves. Peel 4 long strips of orange rind. Set everything aside.
- Preheat oven to 325 degrees F. Place short ribs on a rimmed baking sheet lined with parchment paper and season all over with salt and pepper. In a large, heavy-bottomed pot with a lid, heat oil over high heat. Place short ribs in an even layer, without overcrowding (you might need to work in batches). Brown on each side, about 8 minutes total. Transfer browned ribs to a baking sheet.
- Reduce heat under the pot to medium. Add the diced onions, celery, carrots (a combination known as a mirepoix) and garlic to the drippings. Use a wooden spoon to stir, loosening the brown bits (fond) on the bottom of the pan. Then, sweat the vegetables until onions are translucent and have no color, 4-5 minutes. Stir in the tomato paste and cook to slightly caramelize, 2-3 minutes. Meanwhile, pick thyme leaves from stems and thinly slice orange strips horizontally. Add 2 cups chicken stock, followed by thyme leaves, orange peel, Worcestershire, bay leaves, and root beer. Tuck short ribs into root beer mixture, then add 2 more cups chicken stock, just to cover; it's fine if some ribs are showing, since they'll shrink as they cook. Bring to a simmer; then cover and place in the oven for 4-4½ hours.
- Check ribs after 4 hours; the meat should be very tender and pulling away from the bone. (If it needs more time, return to oven and check again after 30 minutes.) Use a strainer or slotted spoon to transfer the ribs to a wire rack fitted over a rimmed baking sheet. Strain braising liquid through a large strainer or chinois into a clean skillet. Bring strained liquid to a gentle simmer; spoon away and discard the fat from the edges of the pan. When most of the fat has been removed, bring to a boil to reduce slightly, 3-4 minutes.
- Assembly: Gently place the short ribs back into the sauce and baste, to warm. Plate the ribs, ladle sauce over the top, and garnish with fresh parsley. Serve immediately.
ROOT BEER-BRAISED SHORT RIBS
Steps:
- Trim the short ribs of any fat, sinew, and connective tissue. While cleaning the meat, reserve all the trimmings in one pile (for the sauce) and the cleaned ribs in another. Lay the short ribs together, arranging them in two stacks, each in a double layer. Use butcher's twine to tie the pieces together, starting at one end and placing each tie about 1 1/2 inches (3.75 centimeters) from the previous one.
- Set up an ice bath.
- In a small pot set over high heat, bring 2 cups (450 grams) of the water to a simmer. Add the birch bark, turn off the heat, and cover the pot for 15 minutes. Strain the birch bark from the water and pour into a medium-sized metal bowl. Combine with the remaining 4 1/2 cups (1,012.5 grams) water, the sugar, salt, and vanilla. Chill the brine in the ice bath.
- Place the short ribs in 2 separate zip-top bags and cover them with the cooled brine. Seal the ribs in the bags with the brine and refrigerate them for 24 hours.
- Measure out approximately 1 1/2 pounds (670 grams) of the reserved short rib trim. Put the trimmings, 3 1/3 cups (787.5 grams) water, the root beer, onion, wine, ketchup, and garlic in a pressure cooker and cook on high pressure for 1 hour. Let the pressure dissipate naturally. Strain the sauce, discarding the solids, let it cool to room temperature, and refrigerate for at least 2 hours.
- Preheat a circulating water bath or a large pot of water on the stove to 149°F (65°C).
- Skim off the layer of fat that has solidified on top of the sauce and discard.
- Remove the short ribs from the brine. Pat them dry and place them in 2 vacuum-seal bags. Add equal amounts of the root beer sauce to each bag and seal shut. Alternatively, you can seal them in zip-top bags, removing as much air as possible. (You may want to use a double layer of bags to avoid any leaks.) Place the bags in the water bath and cook for 24 hours (using a large pot over low heat to maintain the temperature). Set up an ice water bath and transfer the bags to it so they can cool off quickly.
- When the ribs are cool, remove them from the bag and strain the cooking liquid.
- Divide the cooking liquid in half. Pour half into a pressure cooker and add the carrots. Reserve the other half for sauce. Cook on high pressure for 3 minutes. Let the pressure dissipate naturally. Let the carrots cool in the liquid. Alternatively, simmer the carrots in the liquid until tender and let them cool down naturally. When the carrots are cool, cut them into oblique shapes and reserve them in the cooking liquid.
- To serve, preheat a circulating water bath or a large pot of water on the stove to 140°F (60°C). Put the short ribs and reserved liquid in either vacuum bags or zip-top bags, making sure to remove any excess air, and cook for 10 to 15 minutes until heated through.
- While the short ribs warm up, heat the carrots and their reserved liquid in a separate pot set over medium heat.
- Place a large cast-iron or other heavy-bottomed skillet over medium-high heat. When the ribs are warm, remove them from the bag, straining the liquid into a small pot, and brown them briefly on each side in the skillet. Keep the sauce warm on low heat. Transfer the ribs to a cutting board. Slice the ribs and divide among 4 plates. Add the carrots and pour the root beer sauce over all.
ROOT BEER SHORT RIBS
This rib recipe, courtesy of Shawn Darling of Windsor, California, is slow-cooked in a root beer broth and is great with mashed sweet potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h
Number Of Ingredients 14
Steps:
- Preheat oven to 275 degrees. Season ribs generously with salt and pepper. In an 8-quart Dutch oven or heavy pot, heat oil on high. In batches, brown ribs on all sides, about 20 minutes total. If oil gets too dark during browning, pour off and add more oil (do not wipe pot clean). Transfer ribs to a plate and pour off all but 2 tablespoons fat from pot.
- Add onions, celery, carrots, garlic, thyme, bay leaves, rosemary, cumin, and star anise. Cook, scraping up any browned bits, until onions soften, 5 minutes. Return ribs to pot and add broth and root beer. Bring to a rapid simmer, cover, and place pot in oven.
- Cook until meat can be easily pierced with the tip of a paring knife, about 3 hours. (To store, refrigerate, up to 4 days.) With a slotted spoon, transfer ribs to a large straight-sided skillet. Skim off and discard any fat from cooking liquid. Strain through a fine-mesh sieve into skillet; discard solids. Boil over medium-high until liquid is reduced by half, about 20 minutes. Continue to cook, spooning liquid over meat occasionally, until ribs are glazed and sauce is thickened, 5 to 7 minutes. Season with salt and pepper.
Nutrition Facts : Calories 747 g, Fat 57 g, Fiber 2 g, Protein 37 g
Tips:
- Choose short ribs that are well-marbled with fat, as this will help to keep them moist and flavorful during braising.
- Brown the short ribs in a hot skillet before braising them. This will help to develop their flavor and create a nice crust.
- Use a flavorful braising liquid, such as root beer, beef broth, or red wine. You can also add vegetables, herbs, and spices to the braising liquid for extra flavor.
- Braise the short ribs for at least 2 hours, or until they are fall-off-the-bone tender.
- Serve the short ribs with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
Conclusion:
Root beer braised short ribs are a delicious and easy-to-make dish that is perfect for a special occasion or a casual weeknight meal. The short ribs are fall-off-the-bone tender and full of flavor, and the root beer braising liquid adds a unique and delicious twist. This dish is sure to be a hit with your family and friends.
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