Root Beer Braised Beef Short Ribs with Roasted Root Vegetables

Root Beer Braised Beef Short Ribs with Roasted Root Vegetables

In the Fall 2016 issue for Edible Asheville we got hearty. Sorghum and Rootbeer come together a “stick to your ribs” comfort food dish. A match made for braising beef; the tastes of sassafras and Appalachian slow-cooked sweetener are a perfect combo for fall. A little Dijon adds a balancing piquant touch and ginger brings out the warm spiciness in the dish.

Makes 6 to 8 servings

For short ribs: 8 bone-in beef short ribs (about 6 to 7 pounds)

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground pepper

3 tablespoons vegetable oil

1 (12-ounce) bottle Uncle Scott’s or other all natural root beer

1/3 cup sorghum or molasses

2 tablespoons Dijon mustard

2 tablespoons grated fresh ginger root or 1/2 teaspoon ground ginger

For vegetables: 1 medium sweet potato, peeled and cut into 2-inch cubes 2 medium turnips, cut into 2-inch cubes 2 medium parsnips, cut into about 1-inch pieces 1 red onion, cut into 2-inch cubes Fresh thyme, for garnish

Preheat oven to 325°F. Sprinkle short ribs with salt and pepper. Heat a large cast-iron skillet or heavy Dutch oven over medium-high heat; add oil and heat until shimmering. Working in batches, brown ribs in two batches. Discard oil. Return all short ribs to skillet. Mix root beer, sorghum, mustard, and ginger; pour evenly over short ribs. Turn short ribs to coat with sauce. Cover tightly with aluminum foil and bake 2 to 2 1/2 hours or until meat is nearly puling off the bones, turning ribs once or twice during cooking time. Arrange vegetables around short ribs in Dutch oven; cover and bake until tender, 30 to 40 minutes.

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