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
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
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
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.