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.