Root Beer Braised Beef Short Ribs

Root Beer Braised Beef Short Ribs – a delicious version of the classic beef stew

3 lb beef short ribs
Canola oil
Salt and pepper
2 medium red onions, ¼ inch dice
3 stalks celery, ¼ inch dice
2 carrots, ¼ inch dice
1 ½ lb crimini mushrooms, quartered
12 cloves garlic, roughly chopped
10 sprigs fresh thyme
2-4 fresh bay leaves
1 sprig fresh rosemary
2 whole star anise
1 tsp cumin
½ - 1 tsp red pepper flakes
1 cup red wine
3 cups dark beef stock
12 oz (or 1 ½ -2 cups) best quality root beer

Heat large cast iron pot over high heat. Add just enough canola (or vegetable oil) to coat bottom of pan. Season beef ribs generously with salt and pepper. Add ribs to pot one at a time, being careful not to crowd the pot (you may need to do this in batches).

Once all the beef ribs are well browned, remove from pot and add onions, carrots, celery, garlic and mushrooms. Saute over high heat until the vegetable begin to soften and caramelize, about 7-10 minutes. Add thyme, bay leaves and rosemary along with star anise, pepper flakes and cumin. Stir to combine and cook for 1 minute. Add wine and allow to evaporate. Add root beer and beef stock. Cover pot and simmer for 3 hours. After 3 hours, remove lid from pot and allow mixture to simmer an additional 1 hour, stirring occasionally.

Serve over buttered noodles, polenta or mashed potatoes.