Root Beer Braised Short Ribs

Rootbeerdinner 2013 (2)The pop of a top, the fizz of the rich carbonation and the sweet taste of root beer– there are few things that evoke such fond memories. On Sunday, July 28th, 2013 at 6 p.m., Chef Paul Turano of Tryst Restaurant in Arlington, MA is collaborating with New England’s very own root beer company, Tower Root Beer, for the third annual Root Beer Dinner, celebrating Tower’s 99-year-old classic soda recipe.

Ingredients

  • 3 lbs Boneless Beef Short Ribs (about 1 1/2″ thick with good marbling)
  • 1 ea yellow onion, rough chopped
  • 1 ea carrot, rough chopped
  • 2 ea celery stalks, rough chopped
  • 3 ea garlic cloves, rough chopped
  • 3 Tbls tomato paste
  • 4 ea fresh thyme sprigs
  • 1 ea bay leaf
  • 1/2 bottle dark beer
  • 1/2 bottle Tower Root Beer
  • 3 cups chicken stock
  • 3 Tbls balsamic vinegar
  • flour, as needed
  • salt and pepper
  • canola oil, as needed

Directions

Season short ribs with salt and pepper, dredge in the flour, bang to remove excess flour. Heat a sauté pan over medium heat, add a little canola oil and cook the ribs in batches (Do Not Overcrowd the Pan!) Brown the ribs on all sides, taking care not to burn the flour. Remove ribs and place in an oven proof casserole about six inches deep. Sear remaining ribs.

Wipe out excess oil from the sauté pan. Add the onion, carrot and celery, season with salt and pepper and continue to cook until light brown. Add the garlic and cook until fragrant. Add the tomato paste and cook an additional 3-5 minutes, stirring often. Add the beer, root beer and bring to a boil for two minutes. Pour into the casserole over the ribs. Add the aromatics and chicken stock. Cover the casserole with lid or aluminum foil. Place in 300˚ oven. Half way through cooking, flip the ribs in the liquid to ensure even cooking. Cook approximately two and a half hours, until the short ribs are tender, but not falling apart.

Remove the meat from the casserole, strain the liquid through a sieve, skim excess fat and return to casserole or a stove top safe pan. Reduce the liquid until the desired consistency. Return ribs to the liquid to slowly reheat.

Serves 4-6

About Paul Turano

Paul Turano is the Executive Chef at Tryst Restaurant in Arlington

Comments

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