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Boston Restaurants Featured Recipes Steak/beef

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

Categories
Asian Boston Restaurants Entree/Dinner Featured Recipes Meals Mexican Origins Recipe Sources Steak/beef

Myers + Chang’s Asian Tacos

A hit on their menu, this recipe from Myers + Chang is a unique take on the west-coast trend of Asian influenced tacos.  The recipe makes eight small tacos and is accompanied by a Sesame-Chili Salsa.

Ingredients

  • 2 tbsp. vegetable oil
  • Salt and pepper
  • 1 lb. short ribs, trimmed and cut into 2 inch medallions
  • 1 tbsp. sugar
  • 2 tbsp. soy sauce
  • 1 tbsp. honey
  • 1 garlic clove, smashed
  • 1 inch piece of ginger, smashed
  • 2 each star anise
  • 1/4 onion, chopped
  • 1 scallion, sliced
  • 1 tbsp. sesame oil
  • 1/2 Asian pear, chopped
  • 3 cups chicken stock
  • Sesame-chili salsa (recipe follows)
  • 1/2 cup sliced Chinese cabbage
  • 8 each corn tortillas
  • 1 lime, cut into 8 pieces
  • 16 large sprigs of cilantro
  • Sriracha chili sauce

Cooking Instructions

  1. Heat vegetable oil  in a medium skillet over medium high heat. Season the ribs all over with salt and cracked black pepper. When the oil is hot, gently place the short ribs into the skillet and turn the heat down to medium.  Sear 3 to 4 minutes on each side, until well browned and caramelized.
  2. Transfer the short ribs to a large casserole dish.
  3. Place the sugar, soy, honey, garlic, ginger, star anise, onion, scallion, sesame oil, Asian pear, and chicken stock in a bowl and mix well.
  4. Pour mixture over the ribs. Bring to a boil.
  5. Cover casserole dish tightly and place in a 350° oven for about 2½ hours, or until tender enough to pierce with a fork.
  6. Strain the liquid into a fat-separator cup. Pour the defatted braising liquid into the roasting pan and place over high heat. Let it come to a boil (uncovered) so that it has reduced by about three-fourths (this will take 10-15 minutes.)
  7. While the braising liquid is reducing, allow the meat to cool to room temperature.  When cool enough to handle, shred the short rib meat with your hands, discarding any fat from the meat.
  8. Pour enough of the reduced braising liquid over the meat to fully moisten it.

Sesame-Chili Salsa

  • 1/2 cup scallions, sliced
  • 1/2 cup chopped cilantro
  • 2 tbsp. sesame seeds
  • 2 tbsp. sesame oil
  • 2 tsp. chili oil
  • 1 tbsp. soy sauce
  • 2 tbsp. chopped kimchee
  • Juice of 1 lime
  • Salt and pepper

Place all ingredients in a medium bowl and mix to combine. May be well stored in the refrigerator, well covered, for up to a day.

To Assemble:

  1. Slice the Chinese cabbage and Asian pear into paper-thin strips and season both together with salt and pepper.
  2. Wrap corn tortillas in aluminum foil and place in 350° oven for 5 minutes, until warm.
  3. When warm, place cabbage and pear on bottom of tortillas, then add braised meat.
  4. Drizzle with Sriracha chili sauce.
  5. Add 2 sprigs fresh picked cilantro on meat and finish with the sesame-chili salsa.
  6. Garnish each taco with a wedge of lime.