Wednesday, February 16, 2011

Root Beer Braised Short Ribs

The days are getting crazy again and I love this recipe because it's hearty and really seasons the meat quite well- I'm known for under seasoning which isn't a bad thing, actually.


This recipe is from one of those sites I belong to. It's called Mixing Bowl....



by TheChefNextDoor | See TheChefNextDoor's recipes | Report Abuse
Source: Yours truly

You can't understand how delicious these are until you try them.

Servings: 4-5
Prep time: 15 minutes
Cook time: Several hours
Total time: Several hours

Ingredients:
2-3 Beef Short Ribs per person
Flour (for dredging)
Salt and Pepper
Drizzle of Olive Oil

half a stick of butter
1 White Onion, diced
2 Carrots, diced (or a generous handful of baby carrots)
3 ribs of Celery, diced

2 Bay Leaves
5 sprigs of Thyme
Several cloves of Garlic, chopped or pressed
1 can of diced tomatoes (NOT drained!)
1 packet of Mushroom Gravy mix
1 carton of Beef Broth
1 bottle of Root Beer (2 liter)

3 Tablespoons of Cornstarch

Directions:
1. Set a large braising pot or Dutch oven over high heat. Season the short ribs liberally with Salt and Pepper, then coat each short rib generously in flour. Drizzle the Olive Oil in the hot pan and sear the short ribs on all sides until they are deeply browned. Remove them from the pan and set aside.

2. In the hot pan, add half a stick of butter to melt. Stir in the onion, carrot, and celery and let the vegetables begin to sweat and pick up some of the browned meat bits left behind.

3. Add the bay leaves, fresh thyme, garlic, can of tomatoes, and mushroom gravy mix to the pot and stir everything to combine.

4. Nestle the short ribs in the vegetable mixture, then cover them halfway up with beef broth. Use the root beer to completely cover the short ribs, and bring the whole pot to a gentle boil.

5. Once the pot is gently boiling, cover it, and transfer it to the oven to braise until the short ribs are incredibly tender and almost fall apart when touched. Recommend: 300 degrees for 6 hours, or 325 degrees for 4 hours.

**You may use a pressure cooker in the exact same way, cook the Short Ribs for 45 minutes in the cooker, and let it naturally release the pressure.**

To Serve: Transfer the cooked short ribs and vegetables to a serving dish, then strain the cooking liquid into a gravy separator to discard any fat and grease. Put the degreased liquid in a saucepot, and bring it to a gentle boil. Combine about a cup of the liquid with 3 Tablespoons of Cornstarch, then add the cornstarch mixture back into the bubbling liquid. Cook until it becomes a thickened gravy, then spoon the gravy over the Short Ribs and vegetables.

*Serve with Mashed Potatoes, Risotto, Polenta, or Cheesy Grits!*

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