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Sunday, January 22, 2012

Root Beer Braised Beef Short Ribs

Beef Short Ribs are simple and easy to make!  The Root Beer adds such a deep sweet flavor to the tender and juicy ribs.  
This is a great recipe you must give it a try, just once!  Then decide for yourself if it is worth adding to your recipe file...






Heat olive oil in a Dutch oven over medium high heat and brown ribs on all sides.  Remove ribs from the pan, set aside. 


Add onions, carrots and celery to pan and sauté for ten minutes.  
Then, add the minced garlic for 1 minute or until fragrant.


Pour in the 12 ounces of root beer to deglaze the pan.  Add the ribs back to pan along with the cup of beef broth, rosemary and thyme.


Cover and place in a pre-heated 300 degree oven for 1 ½ hours.



Remove ribs and keep warm.  



Strain the vegetables and broth, discard vegetables.  Skim off the excess fat from the broth.  Return broth to the pot and reduce in half. 






(Or you can refrigerate the broth and remove the excess fat
 that congealed on top).  


Serve ribs with a drizzle of rootbeer sauce.


Sweet and salty all in one!



The Recipe:



Root Beer Braised Beef Short Ribs

1 1/3 lb beef short ribs, trimmed of excess fat
2 tablespoons olive oil
¼ teaspoon of kosher salt
1/8 teaspoon of freshly ground pepper
1 medium onion, chopped
1 cup carrot, shopped
1 cup celery chopped
1 clove garlic, minced
1 12 ounce bottle of root beer
1 cup beef broth
3 small sprigs of rosemary
1 teaspoon dried thyme


Heat olive oil in a Dutch oven over medium high heat and brown ribs on all sides.  Remove ribs from the pan, set aside.  Add onions, carrots and celery to pan and sauté for ten minutes.  Then, add the minced garlic for 1 minute or until fragrant.  Pour in the 12 ounces of root beer to deglaze the pan.  Add the ribs back to pan along with the cup of beef broth, rosemary and thyme.  Cover and place in a pre-heated 300 degree oven for 1 ½ hours.

Remove ribs and keep warm.  Strain the vegetables and broth, discard vegetables.  Skim off the excess fat from the broth.  Return broth to the pot and reduce in half. (Or you can refrigerate the broth and remove the excess fat that congealed on top).  Serve ribs over the top of creamy mashes potatoes and drizzle with reduced sauce.

This recipe can also be cooked in a Crockpot.  After browning ribs and sautéing the vegetables add everything to the Crockpot and simmer on low for four hours.  Meat will fall off the bone!

Happy Eating!

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