Root Beer Braised Short Ribs

Root Beer Braised Short Ribs

 

 

 

         

 

 

 

 

 

These Root Beer Braised Short Ribs bring together rich beef, aromatic vegetables, and the unexpected sweetness of root beer for a comforting entrée with plenty of depth. Beef short ribs are seasoned with kosher salt and freshly cracked black pepper before being seared in canola oil to develop a flavorful, caramelized exterior. Diced yellow onion, carrots, celery, and smashed garlic create a classic aromatic base, while tomato paste adds richness and depth. Root beer and beef stock are combined with Worcestershire sauce to create a flavorful braising liquid, while fresh rosemary, thyme, and bay leaves add layers of savory, herbaceous flavor as the short ribs slowly cook until tender.

 

The strained braising liquid is transformed into a rich Root Beer Demi-Glace by reducing it and finishing it with cold butter, Dijon mustard, and a splash of apple cider vinegar for brightness. The result is a silky sauce that balances the beef's natural richness with subtle sweetness and tang. Roasted tri-color baby carrots provide a vibrant accompaniment, tossed with olive oil, melted butter, honey, fresh rosemary, salt, and pepper before roasting until tender and caramelized. The combination of fall-apart short ribs, glossy demi-glace, and sweet roasted carrots creates a hearty and visually appealing plate that's perfect for a seasonal menu or elevated comfort-food offering.

INGREDIENTS

Short Ribs

• 6 beef short ribs (10–12 oz each) - 215262
• 2 tbsp kosher salt - 052100
• 1 tsp freshly cracked black pepper - 181487
• 2 tbsp canola oil - 054247
• 1 large yellow onion, diced - 191967
• 2 carrots, diced - 192250
• 2 celery stalks, diced - 192295
• 8 cloves garlic, smashed - 192922
• 2 tbsp tomato paste - 081018
• 2 bottles (12 oz each) root beer - 083113
• 2 cups of beef stock - 090472
• 2 cups of Root Beer - 083113
• 2 tbsp Worcestershire sauce - 125203
• 2 sprigs rosemary - 195818
• 6 sprigs thyme - 193482
• 2 bay leaves - 193549

 

Root Beer Demi-Glace

• Braising liquid (strained)
• 2 tbsp cold butter
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar (optional, for brighten

 

Roasted Tri-Color Baby Carrots

• 2 lbs tri-color baby carrots, peeled
• 2 tbsp olive oil
• 2 tbsp butter, melted
• 1 tbsp honey
• 1 tsp chopped fresh rosemary , Salt and pepper to taste

 

INSTRUCTIONS

 

1. Prepare the Short Ribs

Preheat the oven to 325°F (163°C).

Season the short ribs generously with salt and pepper.

Heat the oil in a large Dutch oven over medium-high heat and sear the ribs for 3–4 minutes per side until deeply browned. Remove and set aside.

 

 

2. Build the Braise

Reduce the heat to medium and add the onion, carrots, and celery. Cook for 8–10 minutes until softened.

Add the garlic and tomato paste. Cook for 2 minutes.

Pour in the Cabernet and scrape up the browned bits from the bottom of the pot. Simmer for about 5 minutes.

Add:

• Root beer
• Beef stock
• Worcestershire sauce
• Balsamic vinegar
• Rosemary
• Thyme
• Bay leaves

Return the short ribs to the pot. The liquid should come about three-quarters of the way up the meat.

Cover and braise for 3½–4 hours, until the meat is fork-tender.

 

 

3. Make the Demi-Glace

Remove the ribs and keep warm. Strain the braising liquid into a saucepan and skim excess fat. Reduce over medium-high heat until it reaches a glossy sauce consistency (about 2 cups)

 

4. Roast the Carrots

Increase the oven to 400°F (205°C).

Toss the carrots with olive oil, melted butter, honey, rosemary, thyme, salt, and pepper.

Roast for 20–25 minutes, turning halfway through, until tender with caramelized edges.