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Root Beer Braised Beef Short Ribs

Prep Time 5 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 35 minutes
Servings 4
Author Chef Ryan Peters of Tonto Bar & Grill


  • 3 pounds boneless beef short ribs
  • 1 batch Sonoran Spice Mix *see below* {I used an adobo spice mix}
  • 1 tablespoon vegetable oil
  • 1 large orange cut in half
  • 1 leek diced (white and light-green parts only)
  • 1 yellow onion peeled and diced
  • 3 ribs of celery diced
  • 1 carrot peeled and diced
  • 4 to 5 garlic cloves peeled and rough chopped
  • 1 large shallot peeled and diced
  • 8 black peppercorns
  • 6 sprigs fresh thyme
  • 4 sprigs parsley stems
  • 2 bay leaves
  • 1/2 cup apple cider vinegar
  • 2 cups red wine {I used Cabernet Sauvignon}
  • 2 1/4 cups root beer
  • 1/4 stick butter

Sonoran Spice Mix:

  • 1 tablespoon each: ancho-chile powder smoked paprika, cumin, coriander, ground black pepper, and kosher salt


  1. Heat oven to 250 degrees F. Season ribs with Sonoran spice mixture, rubbing to coat meat.
  2. Heat oil in a large, oven-safe dutch oven/braising pan. Sear ribs until golden-brown on all sides; set aside.
  3. Add orange halves to pot, cut side down, and cook until almost black; set aside.
  4. Add vegetables to pan and saute until caramelized, stirring to prevent sticking and burning. Deglaze with red wine, cooking until wine thickens and scraping up any browned bits from the bottom of the pan. Add remaining ingredients, except butter to pot. Snuggle ribs and oranges (face down) into the pot. {I love the idea of meat snuggling into a pot of wonderfulness.}
  5. Cover and roast in the oven for 6 to 7 hours, until beef is very tender.
  6. Remove pot from over and carefully remove ribs from braising liquid. Remove oranges (you don’t need to squeeze them or anything), and strain liquid to remove vegetables.
  7. Pour braising liquid back into the pot and cook over medium heat until reduced and slightly thickened. Remove from heat and whisk in butter.
  8. Cut ribs in half. Place ribs one plate and drizzle with reduce braising liquid. Sprinkle with fresh thyme leaves.