Sesame Root Beer Braised Short Ribs And Sweet Potatoes Recipes

Steps:

• Dice the onions, celery, and carrots; the pieces should be about the same size. Smash the garlic cloves. Peel 4 long strips of orange rind. Set everything aside.
• Preheat oven to 325 degrees F. Place short ribs on a rimmed baking sheet lined with parchment paper and season all over with salt and pepper. In a large, heavy-bottomed pot with a lid, heat oil over high heat. Place short ribs in an even layer, without overcrowding (you might need to work in batches). Brown on each side, about 8 minutes total. Transfer browned ribs to a baking sheet.
• Reduce heat under the pot to medium. Add the diced onions, celery, carrots (a combination known as a mirepoix) and garlic to the drippings. Use a wooden spoon to stir, loosening the brown bits (fond) on the bottom of the pan. Then, sweat the vegetables until onions are translucent and have no color, 4-5 minutes. Stir in the tomato paste and cook to slightly caramelize, 2-3 minutes. Meanwhile, pick thyme leaves from stems and thinly slice orange strips horizontally. Add 2 cups chicken stock, followed by thyme leaves, orange peel, Worcestershire, bay leaves, and root beer. Tuck short ribs into root beer mixture, then add 2 more cups chicken stock, just to cover; it's fine if some ribs are showing, since they'll shrink as they cook. Bring to a simmer; then cover and place in the oven for 4-4½ hours.
• Check ribs after 4 hours; the meat should be very tender and pulling away from the bone. (If it needs more time, return to oven and check again after 30 minutes.) Use a strainer or slotted spoon to transfer the ribs to a wire rack fitted over a rimmed baking sheet. Strain braising liquid through a large strainer or chinois into a clean skillet. Bring strained liquid to a gentle simmer; spoon away and discard the fat from the edges of the pan. When most of the fat has been removed, bring to a boil to reduce slightly, 3-4 minutes.
• Assembly: Gently place the short ribs back into the sauce and baste, to warm. Plate the ribs, ladle sauce over the top, and garnish with fresh parsley. Serve immediately.

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.

Steps:

• Heat oven to 300 degrees. Place flour in a gallon-size food-storage bag.
• Heat 1 tablespoon oil in a 6- to 8-quart Dutch oven or 12- to 14-inch cast iron skillet over medium-high heat. Working in batches, add the ribs to the bag, shake to coat with flour, shake off the excess and brown well on the meaty side, 3 to 5 minutes. Set aside.
• Heat remaining 1 tablespoon oil in the pot. Sauté the celery, onions, parsnips and garlic over medium heat until lightly browned, about 5 minutes. Add root beer, bouillon, tomato paste, vinegar and bay leaves. Bring to boil, stirring to loosen browned bits on bottom of pan.
• Return short ribs to Dutch oven, partially submerging them in the liquid. Cover tightly. (If your skillet has no lid, use heavy-duty foil.) Braise in oven 3 hours @ 300 degrees F.
• If not making ahead, skim as much fat as possible from the liquid. If making a day ahead, refrigerate & remove the hardened layer of fat before reheating. Sprinkle with sesame seeds and serve.