Though we are having some wonderful spring weather around here, we are also having some rainy 'put a fire in the fireplace and eat winter type food" days. It was one of those days that I decided to make Noble Pig's Root Beer Short Ribs. It might have also had something to do with the fact that we had just had some root beer floats at a friends house and I wanted some leftover root beer to make my own. So maybe this recipe was just a ruse to get to buy some root beer. So the yummy beef short ribs were basically a bonus.
You'll notice in Noble Pigs photo that the meat is still on the bones. Not with my short ribs, the meat literally did fall off the bones. The meat had a great flavor and was incredibly tender. You'll want to serve this with with potatoes or some rice to catch the wonderful juices that are left over.
Sorry for the not so focused photo. My camera is having problems and may need to be put out of it's misery.
ROOT BEER SHORT RIBS
From Noble Pig
Coarse salt and pepper
3 tablespoons vegetable oil, plus more as needed
2 medium yellow onions, cut into 1" wedges
3 large celery stalks, cut into 1-1/2" pieces
2 small carrots, cut into 1-1/2" pieces
1 head garlic, sliced in half crosswise
10 sprigs thyme
2 bay leaves
1 sprig rosemary
1/2 teaspoon ground cumin
2 whole star anise
3-1/2 cups beef broth
2 cups root beer
Preheat oven to 275 degrees F. Season ribs generously with salt and pepper. In an 8-quart Dutch oven or heavy pot, heat oil to 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 are soft, 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 pairing knife, about 3 hours. (To store, refrigerate, up to four days if you choose.) With a slotted spoon, transfer ribs to a large straight-sided skillet; discard solids by pouring/straining liquid through a fine-mesh sieve. Skim off fat from cooking liquid. If you have time, place liquid in the refrigerator for a little while, making it easier to discard the fat that will accumulate on top.
Boil liquid and ribs over medium-high heat until liquid is reduced by half, about 20-30 minutes. While boiling, periodically spoon liquid over meat, until ribs are glazed and sauce is thickened. Season to taste with salt and pepper.
You can cook the short ribs up to four days ahead. Refrigerate, then skim, strain and reduce the cooking liquid before serving.
Note: Used Barq's Root Beer.
Note: I left out the star anise. I cut the veggies into "approximate" sizes. I used a 6 quart pot. I didn't put the pot in the fridge so I skimmed as much fat as I could off the cooking liquid.