Sesame Root Beer Braised Short Ribs And Sweet Potatoes Food

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.

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.