Carnegie Hall

These tangy and tender short ribs are a delicious centerpiece for any special dinner. Serves 4.

2 lbs. beef short ribs
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. cinnamon
1/2 tsp. ground allspice
2 tbsp. vegetable oil
3 tbsp. garlic, chopped
1/4 cup celery, diced
1/4 cup carrot, diced
1/2 cup yellow onion, diced
1/2 cup all-purpose flour
2 cups root beer
1 cup canned tomatoes, diced
1/4 cup brown sugar (optional)
1/4 cup fresh rosemary
1/4 cup fresh thyme
1 tbsp. Worcestershire sauce
1/2 tbsp. cider vinegar
1 tsp. Tabasco sauce
3 bay leaves
2 cups beef stock

Score bone side of each rib, then rub with salt, pepper, cinnamon, and allspice. Preheat oven to 350°F.

Heat oil in a large ovenproof pan. Sear short ribs on all sides and remove from pan. Add garlic, celery, carrot, and onion to the pan, season with more salt and pepper, and cook until the ribs are a deep caramelized color. Add flour to vegetables, plus a little more oil. Stir to develop a roux and cook another 5 minutes. Deglaze pan with root beer, add tomatoes, brown sugar (optional), rosemary, thyme, Worcestershire sauce, vinegar, Tabasco, bay leaves, and beef stock. Bring to a boil, cover with lid, and place in oven for approximately 1-1/2 hours until tender.

To serve, strain sauce and season with salt and pepper to taste.