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This rib recipe, courtesy of Shawn Darling of Windsor, California, is slow-cooked in a root beer broth and is great with mashed sweet potatoes.

Source: Everyday Food, December 2009
Total Time Prep Servings



Cook's Notes

You can cook the short ribs up to 4 days ahead. Refrigerate, then skim, strain, and reduce the cooking liquid before serving.

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How would you rate this recipe?
  • Rikkor
    9 JUN, 2013
    Incredibly good recipe. You can't lose if you follow the recipe as printed. Good idea to do everything the day before, and store the strained unfinished sauce separately. It's easier to get the fat off the sauce when cold. When reducing the sauce be careful, as it reduces to a glaze pretty quickly at the end. Good served with plain boiled carrots over polenta or mashed potatoes.

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