Sesame Root Beer Braised Short Ribs And Sweet Potatoes Recipes

FOODCHANNEL EDITOR

Steps:

• 1 Coat short ribs with flour. Heat 1 tablespoon of the oil in 5-quart Dutch oven orovenproof saucepot on medium-high heat. Add 1/2 of the short ribs; cook 5 to 10minutes or until browned on all sides. Remove from Dutch oven. Repeat withremaining short ribs. 2 Heat remaining 1 tablespoon oil in Dutch oven on medium heat. Add garlic, celery,onions and parsnips; cook and stir 3 minutes or until lightly browned. Add root beer,water, bouillon cubes, tomato paste, vinegar, bay leaves, 2 teaspoons of the sesameseed, sea salt and black pepper; bring to boil, stirring to loosen browned bits inbottom of Dutch oven. Return short ribs to Dutch oven, stirring to partially covershort ribs in liquid. Cover. 3 Braise in preheated 300°F oven 2 hours. Add sweet potatoes; cover and braise 1hour longer or until short ribs and sweet potatoes are tender. Skim fat from liquid.Divide short ribs and vegetables among serving bowls. Top each with sauce.Sprinkle short ribs evenly with remaining 1 teaspoon sesame seed.

SESAME ROOT BEER BRAISED SHORT RIBS AND SWEET POTATOES

Steps:

• Coat short ribs with flour.
• Heat 1 tablespoon of oil in 5 quart Dutch oven and brown beef pieces over medium-high heat.
• Remove from Dutch oven and set aside.
• Heat remaining 1 tablespoon of oil in Dutch oven on medium heat. Add garlic, celery, onions, and parsnips and stir 3 minutes or until lightly browned.
• Add root beer, water, bouillon cubes, tomato paste, vinegar, bay leaves, 2 teaspoons of sesame seeds, sea salt, and black pepper and bring to boil.
• Return beef to pot and stir and cover.
• Braise in 300F oven for 2 hours.
• Add sweet potatoes and cook for and additional hour.
• Top with remaining 1 teaspoon of sesame seeds and serve.

BRAISED HOISIN BEER SHORT RIBS WITH CREAMY MASHED YUKONS AND SESAME SNOW PEAS

Steps:

• Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
• Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
• Preheat the oven to 300 degrees F.
• Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
• Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve with Creamy Mashed Yukons and Sesame Snow Peas.
• Boil potatoes until fork tender. Heat the butter and half-and-half over medium heat until hot, but not boiling. Drain the potatoes, return them to the pot and mash with a hand masher. Add hot liquid to potatoes and whip with an electric hand mixer until smooth. Season, to taste, with salt and pepper. Add chives and mix before serving.
• Rinse the peas and trim off the ends. In a large saucepan over medium-high heat, add the oils and heat. Add snow peas and saute until bright green, about 2 to 3 minutes. Season with salt and pepper, to taste. Sprinkle with the sesame seeds and toss.

ROOT BEER BRAISED SHORT RIBS

Steps:

• Dice the onions, celery, and carrots; the pieces should be about the same size. Smash the garlic cloves. Peel 4 long strips of orange rind. Set everything aside.
• Preheat oven to 325 degrees F. Place short ribs on a rimmed baking sheet lined with parchment paper and season all over with salt and pepper. In a large, heavy-bottomed pot with a lid, heat oil over high heat. Place short ribs in an even layer, without overcrowding (you might need to work in batches). Brown on each side, about 8 minutes total. Transfer browned ribs to a baking sheet.
• Reduce heat under the pot to medium. Add the diced onions, celery, carrots (a combination known as a mirepoix) and garlic to the drippings. Use a wooden spoon to stir, loosening the brown bits (fond) on the bottom of the pan. Then, sweat the vegetables until onions are translucent and have no color, 4-5 minutes. Stir in the tomato paste and cook to slightly caramelize, 2-3 minutes. Meanwhile, pick thyme leaves from stems and thinly slice orange strips horizontally. Add 2 cups chicken stock, followed by thyme leaves, orange peel, Worcestershire, bay leaves, and root beer. Tuck short ribs into root beer mixture, then add 2 more cups chicken stock, just to cover; it's fine if some ribs are showing, since they'll shrink as they cook. Bring to a simmer; then cover and place in the oven for 4-4½ hours.
• Check ribs after 4 hours; the meat should be very tender and pulling away from the bone. (If it needs more time, return to oven and check again after 30 minutes.) Use a strainer or slotted spoon to transfer the ribs to a wire rack fitted over a rimmed baking sheet. Strain braising liquid through a large strainer or chinois into a clean skillet. Bring strained liquid to a gentle simmer; spoon away and discard the fat from the edges of the pan. When most of the fat has been removed, bring to a boil to reduce slightly, 3-4 minutes.
• Assembly: Gently place the short ribs back into the sauce and baste, to warm. Plate the ribs, ladle sauce over the top, and garnish with fresh parsley. Serve immediately.

ROOT BEER SHORT RIBS

Steps:

• Preheat oven to 275 degrees. Season ribs generously with salt and pepper. In an 8-quart Dutch oven or heavy pot, heat oil on high. In batches, brown ribs on all sides, about 20 minutes total. If oil gets too dark during browning, pour off and add more oil (do not wipe pot clean). Transfer ribs to a plate and pour off all but 2 tablespoons fat from pot.
• Add onions, celery, carrots, garlic, thyme, bay leaves, rosemary, cumin, and star anise. Cook, scraping up any browned bits, until onions soften, 5 minutes. Return ribs to pot and add broth and root beer. Bring to a rapid simmer, cover, and place pot in oven.
• Cook until meat can be easily pierced with the tip of a paring knife, about 3 hours. (To store, refrigerate, up to 4 days.) With a slotted spoon, transfer ribs to a large straight-sided skillet. Skim off and discard any fat from cooking liquid. Strain through a fine-mesh sieve into skillet; discard solids. Boil over medium-high until liquid is reduced by half, about 20 minutes. Continue to cook, spooning liquid over meat occasionally, until ribs are glazed and sauce is thickened, 5 to 7 minutes. Season with salt and pepper.

JUNIPER-AND-BEER-BRAISED SHORT RIBS

Steps:

• Preheat the oven to 325 degrees. In a Dutch oven or large casserole with a tightly fitting lid, over high heat, heat 3/4cup of the oil. Sprinkle the ribs with salt and pepper. Place the flour on a plate. Roll ribs in flour until well coated. Working in 2 batches, cook the ribs, turning occasionally until well browned, 7 minutes per batch. Using tongs, transfer to a plate.
• Drain the oil and return the Dutch oven to medium-high heat. Add the remaining 2 tablespoons oil and the onion, carrot and celery. Cook, stirring, until soft and brown, about 7 minutes. Add the tomato paste and cook, stirring, about 1 minute more. Return the ribs to the Dutch oven, add the juniper, thyme, beer and broth. Bring to a boil, cover, place in the oven and bake until tender, about 2 hours.
• Transfer the ribs to a baking sheet, cover with foil and keep warm. Using a sieve over a saucepan, strain the liquid. Place saucepan over high heat, bring to a boil and cook, uncovered, until reduced to 1 cup, about 8 minutes. Season with salt and pepper to taste and stir in the honey.
• Transfer the ribs to a serving platter, pour the reduced beef liquid over them and sprinkle with parsley. Serve with buttered pasta, rice or mashed potatoes.

ROOT BEER-BRAISED SHORT RIBS

Steps:

• Trim the short ribs of any fat, sinew, and connective tissue. While cleaning the meat, reserve all the trimmings in one pile (for the sauce) and the cleaned ribs in another. Lay the short ribs together, arranging them in two stacks, each in a double layer. Use butcher's twine to tie the pieces together, starting at one end and placing each tie about 1 1/2 inches (3.75 centimeters) from the previous one.
• Set up an ice bath.
• In a small pot set over high heat, bring 2 cups (450 grams) of the water to a simmer. Add the birch bark, turn off the heat, and cover the pot for 15 minutes. Strain the birch bark from the water and pour into a medium-sized metal bowl. Combine with the remaining 4 1/2 cups (1,012.5 grams) water, the sugar, salt, and vanilla. Chill the brine in the ice bath.
• Place the short ribs in 2 separate zip-top bags and cover them with the cooled brine. Seal the ribs in the bags with the brine and refrigerate them for 24 hours.
• Measure out approximately 1 1/2 pounds (670 grams) of the reserved short rib trim. Put the trimmings, 3 1/3 cups (787.5 grams) water, the root beer, onion, wine, ketchup, and garlic in a pressure cooker and cook on high pressure for 1 hour. Let the pressure dissipate naturally. Strain the sauce, discarding the solids, let it cool to room temperature, and refrigerate for at least 2 hours.
• Preheat a circulating water bath or a large pot of water on the stove to 149°F (65°C).
• Skim off the layer of fat that has solidified on top of the sauce and discard.
• Remove the short ribs from the brine. Pat them dry and place them in 2 vacuum-seal bags. Add equal amounts of the root beer sauce to each bag and seal shut. Alternatively, you can seal them in zip-top bags, removing as much air as possible. (You may want to use a double layer of bags to avoid any leaks.) Place the bags in the water bath and cook for 24 hours (using a large pot over low heat to maintain the temperature). Set up an ice water bath and transfer the bags to it so they can cool off quickly.
• When the ribs are cool, remove them from the bag and strain the cooking liquid.
• Divide the cooking liquid in half. Pour half into a pressure cooker and add the carrots. Reserve the other half for sauce. Cook on high pressure for 3 minutes. Let the pressure dissipate naturally. Let the carrots cool in the liquid. Alternatively, simmer the carrots in the liquid until tender and let them cool down naturally. When the carrots are cool, cut them into oblique shapes and reserve them in the cooking liquid.
• To serve, preheat a circulating water bath or a large pot of water on the stove to 140°F (60°C). Put the short ribs and reserved liquid in either vacuum bags or zip-top bags, making sure to remove any excess air, and cook for 10 to 15 minutes until heated through.
• While the short ribs warm up, heat the carrots and their reserved liquid in a separate pot set over medium heat.
• Place a large cast-iron or other heavy-bottomed skillet over medium-high heat. When the ribs are warm, remove them from the bag, straining the liquid into a small pot, and brown them briefly on each side in the skillet. Keep the sauce warm on low heat. Transfer the ribs to a cutting board. Slice the ribs and divide among 4 plates. Add the carrots and pour the root beer sauce over all.

ROOT BEER-BRAISED SHORT RIBS WITH SESAME SEEDS

Steps:

• Heat oven to 300 degrees. Place flour in a gallon-size food-storage bag.
• Heat 1 tablespoon oil in a 6- to 8-quart Dutch oven or 12- to 14-inch cast iron skillet over medium-high heat. Working in batches, add the ribs to the bag, shake to coat with flour, shake off the excess and brown well on the meaty side, 3 to 5 minutes. Set aside.
• Heat remaining 1 tablespoon oil in the pot. Sauté the celery, onions, parsnips and garlic over medium heat until lightly browned, about 5 minutes. Add root beer, bouillon, tomato paste, vinegar and bay leaves. Bring to boil, stirring to loosen browned bits on bottom of pan.
• Return short ribs to Dutch oven, partially submerging them in the liquid. Cover tightly. (If your skillet has no lid, use heavy-duty foil.) Braise in oven 3 hours @ 300 degrees F.
• If not making ahead, skim as much fat as possible from the liquid. If making a day ahead, refrigerate & remove the hardened layer of fat before reheating. Sprinkle with sesame seeds and serve.