adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Braised Short Ribs with Root Beer BBQ Sauce
0 Likes
Prep Time:
10 minutes
Cook Time:
210 minutes
Total Time:
220 minutes
Oven-braised short ribs with homemade root beer BBQ sauce - a sticky-sweet and savory delight for beef lovers.
Ingredients:
  • For the short ribs
  • 6 pounds beef short ribs, bone-in (about 8 large pieces)
  • 1 1/2 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons canola or vegetable oil
  • 4 cups low sodium beef broth
  • 1/2 cup red wine (optional)
  • 3 stalks celery, cut into thirds
  • 1/2 large onion, cut into 1-inch pieces
  • 3 medium carrots, cut into thirds
  • 4 peeled, whole garlic cloves
  • 2 sprigs fresh thyme
  • For the BBQ sauce
  • 1 (20-ounce) bottle root beer
  • 1/2 cup ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons cold brew concentrate or espresso
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1 whole star anise
Instructions:
  • Preheat the oven to 350ºF. Season the short ribs with salt and pepper. In a large dutch oven over medium-high heat, brown the short ribs deeply on each side, about 15 minutes per batch. Set aside and repeat with the remaining short ribs.
  • Prepare the short ribs: Arrange the short ribs snugly in a deep 9x13-inch baking dish, placing the meatier side down and the bone side up. Pour in beef broth and red wine (if using). Add celery, onion, carrots, garlic, and thyme, tucking them in between the ribs. Cover tightly with at least 2 layers of foil, place on a baking sheet, and braise for 2 1/2 to 3 hours until the meat is tender and bones appear loose when wiggled.
  • To make the BBQ sauce, boil the root beer in a saucepan over high heat until reduced by 2/3, about 15 minutes. Add ketchup, soy sauce, cold brew or espresso, apple cider vinegar, Worcestershire sauce, yellow mustard, brown sugar, garlic powder, salt, pepper, cinnamon, and star anise. Boil, then simmer on medium heat until thickened like bottled BBQ sauce, about 10-15 minutes. Remove the star anise and set the sauce aside.
  • To glaze the short ribs, preheat the oven to 500ºF or low broil. Transfer the short ribs to a foil-lined sheet pan in a single layer, remove the bones, and discard. Brush both sides of the short ribs with BBQ sauce.
  • Cook the short ribs under the broiler until the sauce thickens and becomes slightly sticky, 5 to 10 minutes. Monitor closely to prevent burning. Enjoy leftovers by storing them in an airtight container in the fridge for up to 4 days. Reheat in the microwave on 70% power for 2 to 4 minutes, on the stovetop with a splash of water over medium heat for 7 to 10 minutes, or in a 325ºF oven for 15 to 20 minutes. If you loved this recipe, please rate it below!

Similar Recipes