Adapted from Everyday Food
4-1/2 pounds beef short ribs
Coarse salt and pepper
3 tablespoons vegetable oil, plus more as needed
2 medium yellow onions, cut into 1" wedges
3 large celery stalks, cut into 1-1/2" pieces
2 small carrots, cut into 1-1/2" pieces
1 head garlic, sliced in half crosswise
10 sprigs thyme
2 bay leaves
1 sprig rosemary
1/2 teaspoon ground cumin
2 whole star anise
3-1/2 cups beef broth
2 cups root beer
Preheat oven to 275o F. Season ribs generously with salt and pepper. In an 8-quart Dutch oven or heavy pot, heat oil to high. In batches, brown ribs on all sides, about 20 minutes total. If oil gets too dark during browning, pour off and add more oil (do not wipe pot clean). Transfer ribs to a plate and pour off all but 2 Tablespoons fat from pot.
Add onions, celery, carrots, garlic, thyme, bay leaves, rosemary, cumin and star anise. Cook, scraping up any browned bits, until onions are soft, 5 minutes.
Return ribs to pot and add broth and root beer. Bring to a rapid simmer, cover, and place pot in oven. Cook until meat can be easily pierced with the tip of a pairing knife, about 3 hours. (To store, refrigerate, up to four days if you choose.) With a slotted spoon, transfer ribs to a large straight-sided skillet; discard solids by pouring/straining liquid through a fine-mesh sieve. Skim off fat from cooking liquid. If you have time, place liquid in the refrigerator for a little while, making it easier to discard the fat that will accumulate on top.
Boil liquid and ribs over medium-high heat until liquid is reduced by half (I think I went even a little further to get it thicker), about 20-30 minutes. While boiling, periodically spoon liquid over meat, until ribs are glazed and sauce is thickened. Season to taste with salt and pepper.
You can cook the short ribs up to four days ahead; Refrigerate, then skim, strain and reduce the cooking liquid before serving.
- Recipe courtesy of Cathy Pollak