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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.

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