Chef Jamie’s Root Beer Braised Short Ribs
The root beer in this recipe adds a sweet, spicy flavor and the sauce has a BBQ piquancy that is utterly delicious
Chef Jamie says: The creative twist to use root beer in this recipe adds a sweet, spicy depth of flavor and the sauce has a barbeque piquancy that is utterly delicious. Serve the short ribs with roasted or mashed sweet potatoes and a bottle of good Cabernet.
This recipe serves 4
3 pounds boneless beef short ribs, cut into serving-size pieces
1/4 cup all-purpose flour
4 tablespoons olive oil
6 garlic cloves
2 stalks of celery, diced
2 sweet onions, diced
One 12-ounce bottle good-quality root beer
1 cup homemade or store-bought low-sodium beef broth
3 tablespoons tomato paste
1 tablespoon Dijon mustard
1 bay leaf
2 sprigs rosemary
Kosher salt and freshly ground pepper
Preheat the oven to 350°F.
Season the short ribs liberally with salt and pepper.
Dredge the short ribs with flour, shaking off any excess.
Heat half of the olive oil in a large ovenproof pot over medium-high heat. Add the short ribs in batches and brown on all sides. Repeat with the remaining short ribs.
Add the garlic cloves, celery and onions to the pot and sauté, stirring often, for 5 minutes.
Add the root beer, beef broth, tomato paste, bay leaf, rosemary.
Cook for 2 minutes, scraping up any browned bits on the bottom of the pot.
Return the short ribs to the pot and bring to a boil.
Once boiling, cover the pot tightly with the lid or aluminum foil and place in the oven to braise for 2 hours, or until the meat is very tender and is literally falling off the bones. You can make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day.
To serve, reheat gently, basting frequently, on top of the stove and adjust the seasoning, if necessary.
Jamie Gwen is a Celebrity Chef, Certified Sommelier, Lifestyle Expert and four-time Cookbook Author.For the past 13 years, she has brought the best to radio with her weekly Live Radio Show filled with delicious conversation, heard every Sunday from 8:00am to 10:00am on KFWB News Talk 980 in Southern California and heard worldwide on iTunes and the Internet.
Jamie can also be heard on Martha Stewart Living Radio on Sirius/XM and she can be seen stirring up something delicious on television shows and in print nationwide.
Jamie’s most recent cookbook entitled “Good Food For Good Times 2” is now available as an eBook and has been featured on Emeril Live, Martha Stewart and QVC. She is a graduate of The Culinary Institute of America and her website, www.chefjamie.com, is a scrumptious resource for food lovers everywhere.
Recipe Courtesy of Jamie Gwen, 2012