Prep time: 30 minutes
Cooking Time: 4-5 hours
1 pc. Heritage Angus Beef boneless short ribs
2 tbsp. canola oil
1 ea. onion, peeled and chopped large dice
1 ea. carrot, peeled and chopped large dice
2 ea. celery stalks, leaves removed, chopped large dice
1.2 lt. Dad’s root beer
0.6 lt. veal or beef stock
4 cloves garlic
2 pc. bay leaves
TT S&P

• Preheat the oven to 325F
• Peel and chop the vegetables, place in a deep roasting pan large enough to submerge the short rib, but not so long to require excessive braising liquid (stock and root beer)
• Heat the stock and root beer in a medium pot
• Heat a large frying pan on high heat
• Season the boneless short rib thoroughly on both sides
• Add the canola oil to the pan followed by the short rib
• Allow to sear and brown nicely on one side, 2-3 minutes
• Flip the short ribs over and sear the other side until brown, set aside
• Place the short ribs on top of the vegetables in the pan
• Pour the hot braising liquid over the ribs
• Add the remaining ingredients to the pan
• The ribs should be all but completely submerged, if they are not you may add further root beer and stock in the same ratio to submerge them
• Cover with aluminum foil and braise until fork tender, 3-4 hours
• Remove from the oven and cool quickly, keeping the ribs in the braising liquid
• I recommend doing this a day ahead of time. It will make completing the two dishes below much easier

Root Beer BBQ Sauce

1 cup ketchup
175 ml. root beer
½ tbsp. onion powder
½ tbsp. garlic powder
½ tbsp. black pepper
¼ tbsp. cayenne pepper
3 cups brown sugar

• Combine all ingredients in a bowl and mix until smooth
• Refrigerate at least one hour, it will continue to get better with age!

 

Root Beer Braised Spirit View Ranch Beef Short Rib & Sylvan Star Grizzly Grilled Cheese Bites

8 oz. braised short ribs, shredded
½ ea. fresh baguette
4 tbsp. root beer BBQ sauce
2 oz. Old Grizzly gouda???
2 tbsp. butter

• In a pan combine the shredded short ribs, BBQ sauce and a splash of cold water, bring to a simmer, stirring to combine and heat through
• Slice the baguette into ½ inch thick rounds, lightly butter one side of each
• In a pan on medium heat place the bread, buttered side down
• Top each slice generously with gouda and place in the oven to melt
• Top the sandwich bites generously with short ribs and close
• Serve with lots of napkins!!!