Root-Beer-Braised Beef Short Ribs with Roasted Root Vegetables

By FARMER AND CHEF SOUTH

With root beer and sorghum, the tastes of sassafras and Appalachia’s favorite homegrown syrup blend to create a perfect combo for fall.  A little Dijon adds a sharp balancing touch, and ginger brings out a warm spiciness in the dish.

Makes 6 to 8 servings

Ingredients

For short ribs:

8 bone-in beef short ribs (6 to 7 pounds)

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground pepper

3 tablespoons vegetable oil

1 12-ounce bottle Uncle Scott’s or other natural root beer

1/3 cup sorghum or molasses

2 tablespoons Dijon mustard

2 tablespoons grated fresh ginger root or 1/2 teaspoon ground ginger

For vegetables:

1 medium sweet potato, peeled and cut into 2-inch cubes

2 medium turnips, cut into 2-inch cubes

2 medium parsnips, cut into 1-inch pieces

1 red onion, cut into 2-inch cubes

Fresh thyme, for garnish

Directions

Preheat oven to 325°.

Sprinkle short ribs with salt and pepper. Heat a large cast-iron skillet or Dutch oven over medium-high heat; add oil and heat until shimmering. Working in batches, brown ribs in  two batches. Discard oil. Return  short ribs to skillet.

Mix root beer, sorghum, mustard, and  ginger; pour evenly over short ribs. Turn  short ribs to coat with sauce. Cover tightly  with aluminum foil and bake 2–2 1/2 hours or  until meat is nearly pulling off the bones, turning  ribs once or twice during cooking time. Arrange vegetables around short ribs in Dutch oven; cover  and bake until vegetables are tender, 30 to 40 minutes.

Christine Sykes Lowe and Debby Maugans, Edible Asheville’s recipe editors, are the owners of the media company Farmer and Chef South and the authors of the cookbook Farmer and Chef Asheville. Visit farmerandchefsouth.com.