For incredibly soft beef that melts in your mouth, bake short ribs. This recipe makes a memorable main meal with a homemade root beer BBQ sauce that is flavorful and sticky-sweet.
My dad is a chef, and he launched his first restaurant in my hometown of Florida when I was twelve years old. A variation of these braised short ribs was one of the original recipes that was served for years on the menu.
Southerners love their barbecue sauces sweetened and flavorful with Coke. Nevertheless, my preteen mind was completely blown when I saw my dad cut open a massive pouch of concentrated root beer syrup (meant for the soda machine) and transform it into a delectable sauce, even though neither Floridians nor Southerners actually consider Florida to be in the South.
Since short ribs are already rich and luscious, drenching them in this sticky, sweet sauce really elevates them. The combination of root beer, cinnamon, star anise, mustard, soy sauce, and coffee gives the BBQ sauce a lot of depth. It perfectly balances the sweetness of the ribs without being overbearing.
This recipe from a family restaurant turns a tough cut of beef into a delicate and luscious dish fit for a special occasion with just a little preparation and a special sauce.
What Are Short Ribs?
Butcher jargon can be confusing because there seem to be two terms for every cut. The definition of short ribs is simple: they are the cow’s ribs sliced into smaller pieces for cooking. Short ribs prepared in the Korean way, which are sliced lengthwise across the bone for rapid cooking, are not suitable for this dish. Ask the butcher if you don’t see short ribs in the meat aisle; you may usually request them for a later time.
There’s not much choice but to cook short ribs for a long time, whether it’s smoking them or braising them for hours in the oven. The secret to delicious, melt-in-your-mouth steak is a long, moderate cooking period.
The Secret Ingredient Is Root Beer
Root beer’s traditionally therapeutic effects can be discovered with a little investigation (who isn’t interested in soda history?), thanks to the use of sassafras. Although sassafras is no longer used because of dubious carcinogen fears, root beer was (and in some cases still is) prepared with a long list of roots, herbs, and spices, giving it a flavor profile that pairs wonderfully with this barbecue sauce.
A common method for making soda sauces is to combine all the ingredients and reduce them in a saucepan. Before I add anything else, I like to give the root beer extra attention so it can successfully diminish on its own and distill to its strong, root beer-y core.
This is a home cook’s adaptation of my dad’s recipe, which used root beer concentrate.
A Simple Braise Is All It Takes
Because the root beer BBQ sauce is the star of the show here, I didn’t want to fuss around too much with the braise. Here are some tips for tender, succulent short ribs:
- Be patient with the browning process. Brown each side thoroughly for the best flavor.
- Place the browned short ribs in the baking dish so that the meat is facing down and make sure they are as fully submerged in the broth mixture as possible.
- Cover the dish tightly with multiple layers of foil to ensure the steam really stays in there and don’t even think about checking it sooner than 2 1/2 hours. Unwrapping the short ribs and letting all the steam escape adds more time than you think to the cooking process, shaving off time from your life that could be spent eating short ribs instead.
Ingredients
For the short ribs
- 6 pounds beef short ribs, bone-in (about 8 large pieces)
- 1 1/2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons canola or vegetable oil
- 4 cups low sodium beef broth
- 1/2 cup red wine (optional)
- 3 ribs celery, cut into thirds
- 1/2 large onion, cut into 1-inch pieces
- 3 medium carrots, cut into thirds
- 4 cloves garlic, peeled but left whole
- 2 sprigs fresh thyme
For the BBQ sauce
- 1 (20–ounce) bottle root beer
- 1/2 cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons cold brew concentrate or espresso
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1 whole star anise
Method
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Brown the short ribs:
Preheat the oven to 350ºF.
Season the short ribs all over with the salt and pepper. Heat the oil in a large dutch oven over medium-high heat. Add half the short ribs and brown deeply on each side, about 15 minutes total. Set aside and repeat with the remaining short ribs.
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Braise the short ribs:
Place the short ribs in a deep 9×13-inch baking dish so that the meatier side is facing down and the bone is facing up. You’ll have to snuggle them in for a tight fit.
Cover with the beef broth and red wine (if using). Add the celery, onion, carrots, garlic, and thyme, pushing the vegetables in between the short ribs to ensure they’re mostly submerged in the broth.
Cover tightly with at least 2 layers of foil and place on a baking sheet. Braise until tender but not completely falling apart, 2 1/2 to 3 hours. The bones should separate from the meat and appear loose when wiggled.
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Make the BBQ sauce:
Meanwhile, in a medium saucepan, bring the root beer to a boil over high heat. Continue to boil, stirring occasionally, until root beer is reduced by 2/3, about 15 minutes.
With the heat still on high, add the ketchup, soy sauce, cold crew or espresso, apple cider vinegar, Worcestershire sauce, yellow mustard, brown sugar, garlic powder, salt, pepper, cinnamon, and star anise.
Bring to a boil, then reduce the heat to medium. Continue to cook, stirring frequently, until the sauce has thickened to the consistency of bottled BBQ sauce, 10 to 15 minutes. Remove and discard the star anise. Set the sauce aside.
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Glaze the short ribs:
Preheat oven to 500ºF or a low broil setting. Remove the short ribs from the baking dish and transfer to a small foil-lined sheet pan in a single layer. Pull out the bones (they should slip out easily if your short ribs are tender enough!) and discard.
TIP
Save the beef stock and vegetables for another use. Chill and skim off the fat, then use as the flavorful base for a soup.
Brush the short ribs with half the BBQ sauce, flip, and brush the other side with the remaining sauce.
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Bake:
Bake or broil the short ribs until the sauce has thickened and is slightly sticky, 5 to 10 minutes. Broilers vary widely, so keep a close eye to ensure the sugars don’t burn.
Leftover braised short ribs can be refrigerated in an airtight container for up to 4 days. To reheat, cover with a damp paper towel and microwave on 70% power for 2 to 4 minutes, heat in a skillet with a splash of water over medium heat for 7 to 10 minutes, or bake in a 325ºF oven, uncovered, for 15 to 20 minutes.
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Conclusion:
Braised Short Ribs with Root Beer BBQ Sauce is a culinary masterpiece that marries the succulence of beef short ribs with the sweet and tangy essence of a root beer-infused barbecue sauce. This dish is not merely a meal; it’s a journey of flavors and textures that elevates comfort food to gourmet heights.
The process begins with the careful selection of bone-in beef short ribs, ensuring a depth of flavor during the slow braising process. The magical alchemy happens as the ribs bathe in a sauce crafted from the bold and distinctive taste of root beer, mingling with savory spices and tomato for a BBQ sauce that’s both familiar and extraordinary.
The art of braising unfolds as the short ribs soak up the flavors of the root beer-infused sauce, transforming into tender, melt-in-your-mouth perfection. The slow cooking process allows the meat to absorb the nuanced sweetness and caramel notes from the root beer, creating a symphony of taste that tantalizes the taste buds.
The versatility of this recipe extends beyond its rich flavor profile. It’s an ideal choice for entertaining guests, as the preparation can be done in advance, allowing you to focus on enjoying the company while the short ribs braise to perfection.
In conclusion, Braised Short Ribs with Root Beer BBQ Sauce is a celebration of indulgence, a culinary escapade that unites comfort and sophistication. It’s a testament to the transformative power of slow cooking and the ability of simple, high-quality ingredients to create a symphony of flavors that linger in the memory long after the last bite.
FAQ
1. What type of short ribs should be used for this recipe?
- For Braised Short Ribs with Root Beer BBQ Sauce, it’s recommended to use bone-in beef short ribs. The bone adds flavor during the braising process.
2. Can I substitute root beer with another beverage?
- While root beer provides a unique flavor, you can experiment with other dark sodas or even beer for a different taste profile in the BBQ sauce.
3. How long does it take to braise the short ribs to perfection?
- The braising time can vary but generally takes 2.5 to 3 hours. It’s essential to cook until the meat becomes tender and easily falls off the bone.
4. Can I make the Root Beer BBQ Sauce ahead of time?
- Yes, the BBQ sauce can be prepared in advance and stored in the refrigerator. This allows the flavors to meld, enhancing the taste when used to braise the short ribs.
5. What sides pair well with Braised Short Ribs?
- Consider serving the short ribs over creamy mashed potatoes, polenta, or with a side of roasted vegetables to complement the richness of the dish.
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