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Category: Beef
Prep Time: Cook Time: Total Time:
3 lb boneless beef short ribs, cut into
serving-size pieces
1/4 cup flour
2 Tbsp olive oil, divided
6 cloves garlic, peeled
2 ribs celery. cut into 1 1/2-in pieces
2 onions, cut into 1 1/2-inch chunks
2 parsnips, cut into 1 1/2-inch pieces
1 bottle (12 oz) micro brewed root beer
1/2 cup water
2 beef bouillon cubes
2 Tbsp tomato paste
2 Tbsp balsamic vinegar
2 McCormick Gourmet Collection bay leaves
3 tsp McCormick Gourmet Collection Toasted
sesame seed, divided
1 tsp McCormick Gourmet Collection sea salt
1 tsp coarse grind black pepper
2 lb sweet potatoes, peeled and cut into
1 1/2-inch chunks
Coat short ribs with flour. Heat 1 Tbsp oil in 5-qt Dutch oven on medium-high heat. Add 1/2 of the short ribs; cook 5-10 minutes or until browned. Remove from Dutch oven. Repeat with remaining short ribs.
Heat 1 Tbsp oil in Dutch oven on medium heat. Add garlic, celery, onions and parsnips; cook and stir 3 minutes or until lightly browned. Add root beer, water, bouillon cubes, tomato paste, vinegar, bay leaves, 2 tsps sesame seed, sea salt and black pepper; bring to a boil, stirring to loosen browned bits. Return short ribs to Dutch oven, stirring to partially cover short ribs in liquid. Cover.
Braise in preheated 300 oven 2 hours. Add sweet potatoes; cover and braise 1 hour longer or until short ribs and sweet potatoes are tender. Skim fat from liquid. Divide short ribs and vegetables among serving bowls. Top each with sauce. Sprinkle short ribs with remaining 1 tsp sesame seed.
8 servings
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Sesame Root Beer Braised Short Ribs and Sweet Potatoes
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Category: Beef
Prep Time: Cook Time: Total Time:
3 lb boneless beef short ribs, cut into
serving-size pieces
1/4 cup flour
2 Tbsp olive oil, divided
6 cloves garlic, peeled
2 ribs celery. cut into 1 1/2-in pieces
2 onions, cut into 1 1/2-inch chunks
2 parsnips, cut into 1 1/2-inch pieces
1 bottle (12 oz) micro brewed root beer
1/2 cup water
2 beef bouillon cubes
2 Tbsp tomato paste
2 Tbsp balsamic vinegar
2 McCormick Gourmet Collection bay leaves
3 tsp McCormick Gourmet Collection Toasted
sesame seed, divided
1 tsp McCormick Gourmet Collection sea salt
1 tsp coarse grind black pepper
2 lb sweet potatoes, peeled and cut into
1 1/2-inch chunks
Coat short ribs with flour. Heat 1 Tbsp oil in 5-qt Dutch oven on medium-high heat. Add 1/2 of the short ribs; cook 5-10 minutes or until browned. Remove from Dutch oven. Repeat with remaining short ribs.
Heat 1 Tbsp oil in Dutch oven on medium heat. Add garlic, celery, onions and parsnips; cook and stir 3 minutes or until lightly browned. Add root beer, water, bouillon cubes, tomato paste, vinegar, bay leaves, 2 tsps sesame seed, sea salt and black pepper; bring to a boil, stirring to loosen browned bits. Return short ribs to Dutch oven, stirring to partially cover short ribs in liquid. Cover.
Braise in preheated 300 oven 2 hours. Add sweet potatoes; cover and braise 1 hour longer or until short ribs and sweet potatoes are tender. Skim fat from liquid. Divide short ribs and vegetables among serving bowls. Top each with sauce. Sprinkle short ribs with remaining 1 tsp sesame seed.
8 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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