Reviews (1) Add Rating & Review 82 Ratings 5 star values: 24 4 star values: 19 3 star values: 24 2 star values: 11 1 star values: 4 Martha Stewart Member Rating: Unrated 06/09/2013 Incredibly good recipe. You can't lose if you follow the recipe as printed. Good idea to do everything the day before, and store the strained unfinished sauce separately. It's easier to get the fat off the sauce when cold. When reducing the sauce be careful, as it reduces to a glaze pretty quickly at the end. Good served with plain boiled carrots over polenta or mashed potatoes.
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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 4 hrs Servings: 6 med105087_1209_fyk_shortrib.jpg
Ingredients Ingredient Checklist 4 1/2 pounds short ribs, cut into 4-inch pieces Coarse salt and ground pepper 3 tablespoons vegetable oil, plus more as needed 2 medium yellow onions, cut into 1-inch wedges 3 large celery stalks, cut into 1 1/2-inch pieces 2 small carrots, cut into 1 1/2-inch 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 low-sodium beef broth 2 cups good-quality root beer
Cook’s Notes You can cook the short ribs up to 4 days ahead. Refrigerate, then skim, strain, and reduce the cooking liquid before serving.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 4 hrs Servings: 6 med105087_1209_fyk_shortrib.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 4 hrs Servings: 6
Recipe Summary
prep: 25 mins total: 4 hrs
Servings: 6
prep: 25 mins
total: 4 hrs
prep:
25 mins
total:
4 hrs
Servings: 6
6
med105087_1209_fyk_shortrib.jpg
med105087_1209_fyk_shortrib.jpg
Ingredients
Ingredients
- 4 1/2 pounds short ribs, cut into 4-inch pieces Coarse salt and ground pepper 3 tablespoons vegetable oil, plus more as needed 2 medium yellow onions, cut into 1-inch wedges 3 large celery stalks, cut into 1 1/2-inch pieces 2 small carrots, cut into 1 1/2-inch 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 low-sodium beef broth 2 cups good-quality root beer
Directions
Preheat oven to 275 degrees. Season ribs generously with salt and pepper. In an 8-quart Dutch oven or heavy pot, heat oil on 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 soften, 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 paring knife, about 3 hours. (To store, refrigerate, up to 4 days.) With a slotted spoon, transfer ribs to a large straight-sided skillet. Skim off and discard any fat from cooking liquid. Strain through a fine-mesh sieve into skillet; discard solids. Boil over medium-high until liquid is reduced by half, about 20 minutes. Continue to cook, spooning liquid over meat occasionally, until ribs are glazed and sauce is thickened, 5 to 7 minutes. Season with salt and pepper.
Cook’s Notes You can cook the short ribs up to 4 days ahead. Refrigerate, then skim, strain, and reduce the cooking liquid before serving.
Cook’s Notes
You can cook the short ribs up to 4 days ahead. Refrigerate, then skim, strain, and reduce the cooking liquid before serving.
Reviews (1)
Add Rating & Review 82 Ratings 5 star values: 24 4 star values: 19 3 star values: 24 2 star values: 11 1 star values: 4
Martha Stewart Member Rating: Unrated 06/09/2013 Incredibly good recipe. You can't lose if you follow the recipe as printed. Good idea to do everything the day before, and store the strained unfinished sauce separately. It's easier to get the fat off the sauce when cold. When reducing the sauce be careful, as it reduces to a glaze pretty quickly at the end. Good served with plain boiled carrots over polenta or mashed potatoes.
Reviews (1)
Add Rating & Review 82 Ratings 5 star values: 24 4 star values: 19 3 star values: 24 2 star values: 11 1 star values: 4
Add Rating & Review
82 Ratings 5 star values: 24 4 star values: 19 3 star values: 24 2 star values: 11 1 star values: 4
82 Ratings 5 star values: 24 4 star values: 19 3 star values: 24 2 star values: 11 1 star values: 4
82 Ratings 5 star values: 24 4 star values: 19 3 star values: 24 2 star values: 11 1 star values: 4
5 star values: 24 4 star values: 19 3 star values: 24 2 star values: 11 1 star values: 4
Martha Stewart Member Rating: Unrated 06/09/2013 Incredibly good recipe. You can't lose if you follow the recipe as printed. Good idea to do everything the day before, and store the strained unfinished sauce separately. It's easier to get the fat off the sauce when cold. When reducing the sauce be careful, as it reduces to a glaze pretty quickly at the end. Good served with plain boiled carrots over polenta or mashed potatoes.Martha Stewart Member
Rating: Unrated 06/09/2013
Incredibly good recipe. You can’t lose if you follow the recipe as printed. Good idea to do everything the day before, and store the strained unfinished sauce separately. It’s easier to get the fat off the sauce when cold. When reducing the sauce be careful, as it reduces to a glaze pretty quickly at the end. Good served with plain boiled carrots over polenta or mashed potatoes.
Rating: Unrated
All Reviews for Root Beer Short Ribs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Root Beer Short Ribs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
