Fall-apart beef short ribs braised with root beer, aromatics, and herbs for deep, sweet-savory comfort.
# Components:
→ Beef
01 - 4 lbs bone-in beef short ribs
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 tablespoons vegetable oil
→ Vegetables and Aromatics
05 - 1 large yellow onion, diced
06 - 2 medium carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 cloves garlic, minced
→ Braising Liquid
09 - 2 cups root beer
10 - 1 cup beef broth (gluten-free if needed)
11 - 1/4 cup apple cider vinegar
12 - 2 tablespoons tomato paste
13 - 2 tablespoons Worcestershire sauce
14 - 1 tablespoon Dijon mustard
15 - 2 sprigs fresh thyme
16 - 2 bay leaves
→ Optional Garnish
17 - Chopped fresh parsley
# Method:
01 - Preheat oven to 325°F.
02 - Pat short ribs dry with paper towels and season thoroughly with salt and freshly ground black pepper on all sides.
03 - Heat vegetable oil in a Dutch oven over medium-high heat. Working in batches, brown short ribs on all sides for 2 to 3 minutes per side. Transfer browned ribs to a plate.
04 - Reduce heat to medium. Add diced onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in tomato paste and cook for 1 minute, then deglaze the pot with apple cider vinegar, scraping up any browned bits from the bottom.
06 - Pour in root beer, beef broth, Worcestershire sauce, and Dijon mustard. Add thyme sprigs and bay leaves. Stir to combine.
07 - Return the browned short ribs and any collected juices to the pot, ensuring the meat is mostly submerged in the liquid. Bring to a gentle simmer.
08 - Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours until the meat is fork-tender and easily separates from the bone.
09 - Transfer short ribs to a plate and tent loosely with foil. Skim excess fat from the surface of the sauce. If desired, simmer the sauce on the stovetop to reduce and thicken slightly.
10 - Arrange short ribs on serving plates and spoon sauce over the top. Garnish with chopped fresh parsley if desired.
