Root Beer Soy Braised Short Ribs

with Crispy Chips & Charred Broccolini

Ingredients

Meat & Marinade

• 4 thick bone-in short ribs (around 2 kg)
• 500 ml root beer
• 3 tbsp soy sauce
• 2 tbsp apple cider vinegar
• 4 cloves of garlic, crushed
• 2 sprigs thyme
• 1 sprig rosemary
• 1 tsp cracked black pepper

For Braising

• 250 ml root beer
• 250 ml beef stock
• 250 ml reserved marinade

BBQ Sauce

• 500 ml root beer
• 4 tbsp tomato paste
• 2 tbsp apple cider vinegar
• 2 tsp dijon mustard
• Smoked paprika
• Cayenne pepper (optional)

Sides

• 4 large carrots
• 2 tbsp butter
• 1.5 kg agria potatoes
• 2-3 L rice bran oil (for frying)
• 1 bunch broccolini (about 8 stems)
• 1 lemon
• Olive oil
• Salt & white pepper

Method

Marinate Ribs

1. Score fat cap lightly in crosshatch - don't cut through to the meat
2. Combine root beer, soy, vinegar, garlic, herbs & pepper
3. Submerge ribs and refrigerate 6-7 hrs, turning once halfway through if possible

Preheat & Sear

1. Preheat oven to 170°C / 340°F
2. Remove ribs and pat completely dry - reserve the marinade for the braise
3. Heat oil in a heavy oven safe pot
4. Sear ribs on all sides until deeply browned

Braise

1. Add fresh root beer, stock and the reserved marinade
2. Liquid should reach halfway up the ribs
3. Bring to a gentle simmer
4. Cover tightly with foil or a lid and transfer to oven
5. Braise for 3-3.5 hours until a knife slides in easily

BBQ Sauce

1. Simmer root beer until reduced to a thick syrup
2. Whisk in tomato paste, vinegar, dijon, soy & spices
3. Simmer gently - add a splash of water if too thick

Chips

1. Peel and cut potatoes into thick chips
2. Rinse and dry thoroughly
3. Fry at 150°C / 300°F for 5-6 mins
4. Remove and rest 10-20 mins
5. Fry at 185°C / 365°F until golden & crisp - salt immediately after removing from oil

Carrot Puree

1. Peel and cut carrots into 1 cm circles
2. Cook carrots on medium-low with butter and a splash of water, covered, until soft
3. Uncover and allow moisture to evaporate slightly
4. Cook 5 mins until butter and carrots caramelize
5. Blend until smooth while still warm and season with salt, white pepper and vinegar

Reduce & Glaze

1. Remove ribs, strain braising liquid into saucepan
2. Simmer until thick and glossy
3. Adjust with vinegar if too sweet
4. Brush ribs & grill 3-5 mins to lacquer

Broccolini

1. Heat pan until very hot and char broccolini in olive oil
2. Finish with lemon zest and flaky salt