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Root Beer Short Ribs
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Source: http://noblepig.com/
| 4-1/2 pounds | beef short ribs |
| Coarse salt | |
| pepper | |
| 3 tablespoons | vegetable oil, plus more as needed |
| 2 medium | yellow onions, cut into 1" wedges |
| 3 large | celery stalks, cut into 1-1/2" pieces |
| 2 small | carrots, cut into 1-1/2" pieces |
| 1 head | garlic, sliced in half crosswise |
| 10 sprigs | thyme |
| 2 | bay leaves |
| 1 sprig | rosemary |
| 1/2 teaspoon | ground cumin |
| 2 | whole star anise |
| 3-1/2 cups | beef broth |
| 2 cups | root beer |
Directions
1. Preheat oven to 275o F. Season ribs generously with salt and pepper.
2. In an 8-quart Dutch oven or heavy pot, heat oil to high.
3. In batches, brown ribs on all sides, about 20 minutes total.
4. If oil gets too dark during browning, pour off and add more oil (do not wipe pot clean).
5. Transfer ribs to a plate and pour off all but 2 Tablespoons fat from pot.
6. Add onions, celery, carrots, garlic, thyme, bay leaves, rosemary, cumin and star anise.
7. Cook, scraping up any browned bits, until onions are soft, 5 minutes.
8. Return ribs to pot and add broth and root beer.
9. Bring to a rapid simmer, cover, and place pot in oven.
10. Cook until meat can be easily pierced with the tip of a pairing knife, about 3 hours. (To store, refrigerate, up to four days if you choose.)
11. With a slotted spoon, transfer ribs to a large straight-sided skillet; discard solids by pouring/straining liquid through a fine-mesh sieve.
12. Skim off fat from cooking liquid.
13. If you have time, place liquid in the refrigerator for a little while, making it easier to discard the fat that will accumulate on top.
14. Boil liquid and ribs over medium-high heat until liquid is reduced by half (I think I went even a little further to get it thicker), about 20-30 minutes.
15. While boiling, periodically spoon liquid over meat, until ribs are glazed and sauce is thickened.
16. Season to taste with salt and pepper.
You can cook the short ribs up to four days ahead; Refrigerate, then skim, strain and reduce the cooking liquid before serving.
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