Super Bowl Recipes: Dr. Pepper Braised Short Ribs
There are better things to do with Dr. Pepper than drink it.
Photo provided by Enormous Creative
Impress your Super Bowl guests with this recipe to for amazing Dr. Pepper-braised short ribs from Bridgeview Tavern owner Chris Maceyak.
Dr. Pepper Braised Short Ribs
Courtesy of Bridge View Tavern
¼ cup canola oil
2 lbs beef short ribs
4 cups beef stock
1 red onion, sliced
1 large carrot, sliced
2 celery stalks, minced
2 Tbsp allspice
4 garlic cloves, smashed
1 Tbsp kosher salt
2 cinnamon sticks
1 liter Dr Pepper
2 ⅛ cups American Porter (nothing with coffee, vanilla, chocolate tasting notes)
2 ⅛ cups Burgundy wine (make sure quality of wine is drinkable. Avoid "cooking" wines)
Preheat oven to 275°F.
Heat saucepan with oil until very hot. Sear the short ribs on both sides (about 2 minutes a side). Set aside in oven-safe dish.
In saucepan, add beef stock and boil.
In another pan, melt a couple pats of butter and sweat onion, carrot, and celery with a pinch of salt (about 2 minutes). Add vegetables to beef stock, along with allspice, garlic, salt, pepper, cinnamon, Dr Pepper, porter, and wine. Let simmer for about 5 minutes.
Pour liquid mixture over top of short ribs in oven-safe dish.
Bake for 4 to 4.5 hours (until fork tender).
After done, strain remaining sauce through a mesh strainer, and then reduce down over medium heat to form a sauce.
To test consistency of the sauce, dip a spoon in sauce, running finger down the back of the spoon. If the sauce stays in place, it is finished.
Pour sauce over short ribs and serve.
Bridge View Tavern
226 Beekman Ave., Sleepy Hollow