Name: Braised Short Ribs with Root Beer BBQ Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 8
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 stalks celery, cut into thirds -; 1/2 large onion, cut into 1-inch pieces -; 3 medium carrots, cut into thirds -; 4 peeled, whole garlic cloves -; 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 -

Braised Short Ribs with Root Beer BBQ Sauce

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Braised Short Ribs with Root Beer BBQ Sauce

1. For the short ribs -

2. 6 pounds beef short ribs, bone-in (about 8 large pieces) -

3. 1 1/2 tablespoons kosher salt -

4. 1 teaspoon freshly ground black pepper -

5. 2 teaspoons canola or vegetable oil -

6. 4 cups low sodium beef broth -

7. 1/2 cup red wine (optional) -

8. 3 stalks celery, cut into thirds -

9. 1/2 large onion, cut into 1-inch pieces -

10. 3 medium carrots, cut into thirds -

11. 4 peeled, whole garlic cloves -

12. 2 sprigs fresh thyme -

13. For the BBQ sauce -

14. 1 (20-ounce) bottle root beer -

15. 1/2 cup ketchup -

16. 2 tablespoons soy sauce -

17. 2 tablespoons cold brew concentrate or espresso -

18. 1 tablespoon apple cider vinegar -

19. 1 tablespoon Worcestershire sauce -

20. 1 tablespoon yellow mustard -

21. 1 teaspoon brown sugar -

22. 1/2 teaspoon garlic powder -

23. 1/2 teaspoon kosher salt -

24. 1/4 teaspoon black pepper -

25. 1/4 teaspoon cinnamon -

26. 1 whole star anise -

How to cook deliciously - Braised Short Ribs with Root Beer BBQ Sauce

1. Stage

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.

2. Stage

Braise the short ribs: Place the short ribs in a deep 9x13-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.

3. Stage

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.

4. Stage

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. Brush the short ribs with half the BBQ sauce, flip, and brush the other side with the remaining sauce.

5. Stage

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. Love the recipe? Leave us stars below!