With gentle heat and a lot of time, short ribs become incredibly luxurious, with a melt-in-your-mouth tenderness. This recipe's secret ingredient is a high-quality root beer—one brewed with real ingredients, not artificial flavors—that adds complex, herbal notes to the braising sauce.
The choice of root beer is paramount; opt for a high-quality brand brewed with real cane sugar and natural flavors to avoid an artificial taste in your sauce. Achieving a deep, even sear on the short ribs before braising is crucial for building flavor through the Maillard reaction—do not overcrowd the pot. Ensure you properly sweat the mirepoix and scrape up all the 'fond' from the bottom of the pan as this adds significant depth. After braising, thoroughly skim the fat from the strained liquid before reducing it to achieve a rich, clean sauce. Over-reducing the sauce can make it too salty; taste as you go.