Best Beer Braised Short Ribs Recipes

BEER-BRAISED SHORT RIBS

Steps:

• First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
• The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour - about 20 mins. Don't be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
• Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
• To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).

DARK BEER BRAISED BEEF SHORT RIBS (CROCK POT)

Steps:

• In a medium sauce pan reduce the quart of beef stock to about 1 1/2 cups and set aside.
• Season the short ribs with salt and pepper, and then dredge in flour until well coated.
• Heat the olive oil in a large skillet over medium-high heat.
• Cook the dredged ribs until browned on each side, about 5 minutes per side.
• When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.
• To a slow cooker, add the onion as a bed, then add seared short ribs. Add any juice or drippings reserved from the pan.
• Add the stout beer, reduced beef stock, smashed garlic cloves, bay leaf, butter, salt and fresh cracked pepper.
• Place the lid on the slow cooker and set to low.
• Cook for approximately 8 hours or until tender. When done strain off the grease before removing the ribs to a platter, then thicken the sauce with a cornstarch slurry.
• Serve over egg noodles or rice and top with sauce.

BRAISED HOISIN-BEER BEEF SHORT RIBS

Steps:

• Place ribs on a work surface and season generously with salt and pepper.
• Heat oil in a Dutch oven over high heat. Brown ribs in the hot oil on all sides, in batches if necessary, 5 to 7 minutes. Transfer ribs to a plate; pour off and discard all but a couple tablespoons of the rendered fat. Return Dutch oven to medium heat; cook garlic and ginger about 3 minutes. Return ribs to the Dutch oven; add beer and rice wine vinegar. Stir, cover, and reduced heat to low; simmer 2 1/2 hours.
• Preheat the oven to 300 degrees F (150 degrees C). Pour hoisin sauce over the ribs in the Dutch oven.
• Bake ribs uncovered in the preheated oven for 30 minutes.
• Transfer ribs to a serving plate; remove and discard ginger from the sauce. Strain and discard fat from the surface of the sauce before serving with the ribs.

ROOT BEER BRAISED SHORT RIBS

Steps:

• Dice the onions, celery, and carrots; the pieces should be about the same size. Smash the garlic cloves. Peel 4 long strips of orange rind. Set everything aside.
• Preheat oven to 325 degrees F. Place short ribs on a rimmed baking sheet lined with parchment paper and season all over with salt and pepper. In a large, heavy-bottomed pot with a lid, heat oil over high heat. Place short ribs in an even layer, without overcrowding (you might need to work in batches). Brown on each side, about 8 minutes total. Transfer browned ribs to a baking sheet.
• Reduce heat under the pot to medium. Add the diced onions, celery, carrots (a combination known as a mirepoix) and garlic to the drippings. Use a wooden spoon to stir, loosening the brown bits (fond) on the bottom of the pan. Then, sweat the vegetables until onions are translucent and have no color, 4-5 minutes. Stir in the tomato paste and cook to slightly caramelize, 2-3 minutes. Meanwhile, pick thyme leaves from stems and thinly slice orange strips horizontally. Add 2 cups chicken stock, followed by thyme leaves, orange peel, Worcestershire, bay leaves, and root beer. Tuck short ribs into root beer mixture, then add 2 more cups chicken stock, just to cover; it's fine if some ribs are showing, since they'll shrink as they cook. Bring to a simmer; then cover and place in the oven for 4-4½ hours.
• Check ribs after 4 hours; the meat should be very tender and pulling away from the bone. (If it needs more time, return to oven and check again after 30 minutes.) Use a strainer or slotted spoon to transfer the ribs to a wire rack fitted over a rimmed baking sheet. Strain braising liquid through a large strainer or chinois into a clean skillet. Bring strained liquid to a gentle simmer; spoon away and discard the fat from the edges of the pan. When most of the fat has been removed, bring to a boil to reduce slightly, 3-4 minutes.
• Assembly: Gently place the short ribs back into the sauce and baste, to warm. Plate the ribs, ladle sauce over the top, and garnish with fresh parsley. Serve immediately.

BRAISED HOISIN BEER SHORT RIBS WITH CREAMY MASHED YUKONS AND SESAME SNOW PEAS

Steps:

• Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
• Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
• Preheat the oven to 300 degrees F.
• Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
• Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve with Creamy Mashed Yukons and Sesame Snow Peas.
• Boil potatoes until fork tender. Heat the butter and half-and-half over medium heat until hot, but not boiling. Drain the potatoes, return them to the pot and mash with a hand masher. Add hot liquid to potatoes and whip with an electric hand mixer until smooth. Season, to taste, with salt and pepper. Add chives and mix before serving.
• Rinse the peas and trim off the ends. In a large saucepan over medium-high heat, add the oils and heat. Add snow peas and saute until bright green, about 2 to 3 minutes. Season with salt and pepper, to taste. Sprinkle with the sesame seeds and toss.

BRAISED HOISIN BEER SHORT RIBS

Steps:

• Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
• Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
• Preheat the oven to 300 degrees F.
• Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
• Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff.
• Serve with Creamy Mashed Yukons and Sesame Snow Peas.

SLOWER COOKER BEER-BRAISED SHORT RIBS

Steps:

• Season ribs with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add half of ribs, meaty side down, and cook until well browned, about 5 minutes. Turn each rib on one side and cook until well browned, about 1 minute. Repeat with remaining sides. Transfer ribs to slow-cooker insert, arranging them meaty side down. Repeat with remaining ribs. Pour off all but 1 teaspoon fat from skillet. Add butter and reduce heat to medium. When butter has melted, add onions and cook, stirring occasionally, until well browned, 25 to 30 minutes. Stir in tomato paste and cook, coating onions with tomato paste, until paste begins to brown, about 5 minutes. Stir in beer, bring to simmer, and cook, scraping browned bits from pan bottom with wooden spoon, until foaming subsides, about 5 minutes. Remove skillet from heat and stir in tapioca, bay leaves, 1 teaspoon thyme, soy sauce, and prunes. Transfer to slow-cooker insert. Set slow cooker on low, cover, and cook until ribs are fork-tender, 10 to 11 hours. (Alternately, cook on high for 4 to 5 hours.) Transfer ribs to baking dish and strain liquid into bowl. Cover and refrigerate for at least 8 hours or up to 2 days. When ready to serve, use spoon to skim off hardened fat from liquid. Place short ribs, meaty side down, and liquid in Dutch oven and reheat over medium heat until warmed through, about 20 minutes. Transfer ribs to serving platter. Whisk mustard and remaining teaspoon thyme into sauce and season with salt and pepper. Pour 1 cup sauce over ribs. Sprinkle with parsley and serve, passing remaining sauce separately.

JUNIPER-AND-BEER-BRAISED SHORT RIBS

Steps:

• Preheat the oven to 325 degrees. In a Dutch oven or large casserole with a tightly fitting lid, over high heat, heat 3/4cup of the oil. Sprinkle the ribs with salt and pepper. Place the flour on a plate. Roll ribs in flour until well coated. Working in 2 batches, cook the ribs, turning occasionally until well browned, 7 minutes per batch. Using tongs, transfer to a plate.
• Drain the oil and return the Dutch oven to medium-high heat. Add the remaining 2 tablespoons oil and the onion, carrot and celery. Cook, stirring, until soft and brown, about 7 minutes. Add the tomato paste and cook, stirring, about 1 minute more. Return the ribs to the Dutch oven, add the juniper, thyme, beer and broth. Bring to a boil, cover, place in the oven and bake until tender, about 2 hours.
• Transfer the ribs to a baking sheet, cover with foil and keep warm. Using a sieve over a saucepan, strain the liquid. Place saucepan over high heat, bring to a boil and cook, uncovered, until reduced to 1 cup, about 8 minutes. Season with salt and pepper to taste and stir in the honey.
• Transfer the ribs to a serving platter, pour the reduced beef liquid over them and sprinkle with parsley. Serve with buttered pasta, rice or mashed potatoes.

BRAISED SHORT RIBS WITH DARK BEER AND ROOT VEGETABLES

Steps:

• Position a rack in center of oven; preheat to 300°.
• Heat 2 tablespoons oil in a very large Dutch oven over med-high heat.
• Season the short ribs with salt and pepper.
• In batches, add the short ribs to the Dutch oven and cook, turning occasionally, until browned on all sides, about 5 minutes.
• Transfer to a platter.
• Add the remaining 1 tablespoon oil to the Dutch oven.
• Add the finely chopped carrot and celery, and decrease heat to medium.
• Cook, stirring up the browned bits in the Dutch oven with a wooden spatula, until softened, about 3 minutes.
• Add the shallots and cook until they soften, about 2 minutes.
• Add the butter and melt.
• Sprinkle the flour and let bubble for 1 minute.
• Whisk in the beer, then the stock, brown sugar, mustard, tomato paste, thyme, and bay leaf.
• Bring to a boil over high heat.
• Return the short ribs to the Dutch oven, meaty sides down.
• Cover and bake for 2 hours.
• Remove from the oven and stir in the parsnips, potatoes, and remaining carrots.
• Return to the oven and continue baking until the vegetables are tender, about 45 minutes longer.
• Skim off any fat on the surface, and serve hot, garnished with parsley.

CHIPOTLE BEER BRAISED SHORT RIBS

Steps:

• Heat oven to 300°F. In small bowl, mix cumin and 1 teaspoon salt; rub evenly over ribs.
• In 6-quart ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Add half of ribs; cook until brown on all sides. Repeat with remaining ribs. Remove ribs to plate. Add onion and garlic to Dutch oven; cook over medium heat 3 minutes or until onion is tender. Add beer, stirring to loosen brown particles. Stir in tomatoes, lime juice and chipotle chile. Heat to boiling. Return ribs to Dutch oven.
• Cover; bake 3 hours or until very tender. Remove ribs to serving platter; cover to keep warm. Skim fat from cooking liquid. Heat to boiling; boil 15 minutes or until reduced by half.
• Meanwhile, in small bowl, gently toss all gremolata ingredients. Spoon cooking liquid over ribs; sprinkle with gremolata.

BEER-BRAISED BBQ SHORT RIBS

Steps:

• Heat oven to 300ºF.
• Brown ribs on all sides, in batches, in large skillet on medium-high heat. Remove ribs from skillet; reserving 1 Tbsp. drippings in skillet. Add onions to skillet; cook 5 min. or until slightly softened. Add remaining ingredients; stir gently to combine. Deglaze while lightly scraping bottom of pan.
• Place ribs in large roasting pan; top with onion mixture. Seal tightly with foil.
• Bake, covered, 3-1/2 to 4 hours or until ribs are tender.
• Remove ribs from pan. Skim fat from liquid in pan; discard. Return ribs to sauce; keep warm until ready to serve.

ROOT BEER BRAISED SHORT RIBS

Steps:

• Mix salt, pepper, cinnamon, and allspice together to form a rub for ribs and rub all over. Let stand for 30 minutes or more. You can dice veggies while meat is sitting. Heal oil to medium hot in dutch oven or some other large nonstick pan (if you plan on using slow cooker for braising). Using tongs, place meat in pan to sear on all sides. Transfer to plate. When all meat is browned, put onions and carrots in same pan and cook until softened (add small amount of oil if necessary). Add stock, root beer, bay leaves, tomato paste, Worcestershire, vinegar, and tabasco and bring to boil (if using slow cooker, the liquids can be started while the meat is browning and vegetables are softening and does not need to be brought to boiling). Add meat back in along with any accumulated juices (if using slow cooker, add vegetables first, stir, then add meat). Reduce heat to simmer and cover tightly. Let braise for minimum of 3 hours. If using slow cooker, set on high for at least 3 hours (or low for 5 hours). Remove meat when fork tender. Serve with horseradish mashed potatoes, spooning sauce over meat. We made this with slightly more than 2 lbs of meat and it was enough for 3, but most of the ribs were really skimpy on meat. If you get really meaty ribs and more like 3+ lbs it should feed 6 easily. Note: for best results, cool sauce down in freezer or 'fridge and scoop off top layer of fat. If that isn't possible, at least spoon off as much fat from sauce as possible. If desired, you can thicken sauce on stove after removing meat to form more of a gravy than a liquid sauce (although we liked it thin just fine).

BRAISED HOISIN BEER SHORT RIBS

Steps:

• Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat. Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours. Preheat the oven to 300 degrees F. Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes. Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff.

ROOT BEER-BRAISED SHORT RIBS

Steps:

• Trim the short ribs of any fat, sinew, and connective tissue. While cleaning the meat, reserve all the trimmings in one pile (for the sauce) and the cleaned ribs in another. Lay the short ribs together, arranging them in two stacks, each in a double layer. Use butcher's twine to tie the pieces together, starting at one end and placing each tie about 1 1/2 inches (3.75 centimeters) from the previous one.
• Set up an ice bath.
• In a small pot set over high heat, bring 2 cups (450 grams) of the water to a simmer. Add the birch bark, turn off the heat, and cover the pot for 15 minutes. Strain the birch bark from the water and pour into a medium-sized metal bowl. Combine with the remaining 4 1/2 cups (1,012.5 grams) water, the sugar, salt, and vanilla. Chill the brine in the ice bath.
• Place the short ribs in 2 separate zip-top bags and cover them with the cooled brine. Seal the ribs in the bags with the brine and refrigerate them for 24 hours.
• Measure out approximately 1 1/2 pounds (670 grams) of the reserved short rib trim. Put the trimmings, 3 1/3 cups (787.5 grams) water, the root beer, onion, wine, ketchup, and garlic in a pressure cooker and cook on high pressure for 1 hour. Let the pressure dissipate naturally. Strain the sauce, discarding the solids, let it cool to room temperature, and refrigerate for at least 2 hours.
• Preheat a circulating water bath or a large pot of water on the stove to 149°F (65°C).
• Skim off the layer of fat that has solidified on top of the sauce and discard.
• Remove the short ribs from the brine. Pat them dry and place them in 2 vacuum-seal bags. Add equal amounts of the root beer sauce to each bag and seal shut. Alternatively, you can seal them in zip-top bags, removing as much air as possible. (You may want to use a double layer of bags to avoid any leaks.) Place the bags in the water bath and cook for 24 hours (using a large pot over low heat to maintain the temperature). Set up an ice water bath and transfer the bags to it so they can cool off quickly.
• When the ribs are cool, remove them from the bag and strain the cooking liquid.
• Divide the cooking liquid in half. Pour half into a pressure cooker and add the carrots. Reserve the other half for sauce. Cook on high pressure for 3 minutes. Let the pressure dissipate naturally. Let the carrots cool in the liquid. Alternatively, simmer the carrots in the liquid until tender and let them cool down naturally. When the carrots are cool, cut them into oblique shapes and reserve them in the cooking liquid.
• To serve, preheat a circulating water bath or a large pot of water on the stove to 140°F (60°C). Put the short ribs and reserved liquid in either vacuum bags or zip-top bags, making sure to remove any excess air, and cook for 10 to 15 minutes until heated through.
• While the short ribs warm up, heat the carrots and their reserved liquid in a separate pot set over medium heat.
• Place a large cast-iron or other heavy-bottomed skillet over medium-high heat. When the ribs are warm, remove them from the bag, straining the liquid into a small pot, and brown them briefly on each side in the skillet. Keep the sauce warm on low heat. Transfer the ribs to a cutting board. Slice the ribs and divide among 4 plates. Add the carrots and pour the root beer sauce over all.

SHORT RIBS BRAISED IN BEER AND BUCKWHEAT HONEY

Steps:

• Preheat the oven to 350 degrees. Put the oil in a roasting pan set over medium-high heat. Season the ribs generously with salt and pepper and brown them on all sides, about 1 minute per side. Remove from the pan and decrease the heat to medium-low. Add the onion and garlic and cook, stirring, until lightly browned, about 5 minutes. Stir in the mustard, honey, ale and bay leaf. Return the meat to the pan and coat with the sauce.
• Bring the sauce to a simmer; cover the pan tightly with a lid or foil. Place in the oven and cook until the meat is very tender, 2 to 2 1/2 hours. Remove the ribs, and skim as much fat as possible from the sauce. Serve the meat warm with some sauce.

BEER-BRAISED BEEF SHORT RIBS WITH PICKLED VEGETABLES, AGED CHEDDAR, AND HORSERADISH

Steps:

• Preheat the oven to 325°F.
• Add the oil to a large, heavy-bottomed, ovenproof skillet over medium-high heat. Add the meat and sear until browned on all sides. Remove the meat from the skillet and set aside. Add the carrot, onion, and garlic to the same skillet and sauté until caramelized. Add the ale and deglaze. Place the meat back into the skillet and add the rosemary, salt, and pepper. Cover the skillet and transfer to the oven. Braise for about 2 1/2 hours, until fork-tender. Remove and transfer the meat to a clean skillet. Keep oven on.
• Strain the braising liquid and discard the fat. In a bowl, combine the strained liquid and the horseradish, and pour over the meat. Over low heat, glaze the meat as the liquid reduces. Remove from the heat when the pot is almost dry.
• Cut the baguette into four pieces and slice each in half. Remove some of the bread from the top halves. Slice the meat and distribute one piece on each bottom half of bread. Spoon some of the liquids left in the skillet over the meat. Place the cheese on top of the meat and transfer to the oven together with the top slices of bread. Remove once the cheese is melted and the bread is toasted. Spread some horseradish on the top slices (optional). On the bottom halves, top the cheese with the pickled vegetables. Close the sandwiches, cut into halves, and serve.

BEER BRAISED SHORT RIBS

Steps:

• Season the ribs with salt and pepper. Heat the oil in a 12" skillet over medium-high heat until just smoking. Add half the ribs, meaty side down, and cook until well browned (about 5 minutes). Turn each rib on one side and cook until well browned (about 1 minute) then repeat with the remaining sides. Transfer the ribs to a slow cooker, arranging them meaty side down. Repeat with the remaining ribs. Pour off all but 1 teaspoon fat from the skillet. Add butter and reduce the heat to medium. Once the butter has melted, add the onions and cook, stirring occasionally, until well browned (25-30 minutes). Stir in the tomato paste and cook, coating the onions with the tomato paste until it begins to brown (about 4 minutes). Stir in the beer and bring to a simmer. Cook, scraping off the browned bits from the bottom of the pan with a wooden spoon until the foam subsides (about 5 minutes). Remove the skillet from the heat and stir in the tapioca, bay leaves, cumin, paprika, 1 teaspoon thyme, garlic, soy sauce, and prunes. Transfer to the slow cooker. Cook in the slow cooker, covered, on high for 4-5 hours or low for 10-11 hours. Transfer the ribs to a serving platter and strain the liquid into a bowl. Use a spoon to skim off any extra fat from the top of the liquid, then whisk in the mustard and remaining teaspoon thyme into the sauce. Season to taste with salt and pepper. Pour 1 cup of sauce over the ribs, then sprinkle the ribs with the parsley and serve with the remaining sauce on the side.

BEER-BRAISED BEEF SHORT RIBS

Steps:

• Place ribs in a 5 to 6 quart slow cooker. Add broth, beer, onion, molasses, vinegar, thyme, hot pepper sauce and salt.
• Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
• Using a slotted spoon, transfer ribs to platter; cover to keep warm. Skim fat from cooking liquid. If desired, serve with mashed potatoes and garnish with fresh thyme leaves.

BEER-BRAISED SHORT RIBS

Steps:

• Preheat the oven to 325°F. Set a large Dutch oven over medium-high heat; add the olive oil. While the pot is heating, season the short ribs on all sides with salt and pepper. Brown the short ribs over medium-high heat in batches with ample room between them so they brown, not steam (if they start to burn, decrease the heat a little), 2 to 3 minutes per side. Remove from the pot and reserve on a plate.
• In the same pot used to brown the ribs, sauté the bacon and onion over medium heat until the onion is soft, about 3 minutes; add the garlic and sauté 1 minute more. Stir in the beer, soy sauce, vinegar, and Worcestershire. Return the browned ribs to the pot, cover, and cook in the oven for 3 hours. Remove the pot from the oven and stir in the carrots and port. Cook until the meat is tender and just about falling off the bone, another 1 1/2 to 2 hours, for a total cooking time of 4 1/2 to 5 hours. After 4 hours of braising, stick a knife in the thickest rib; if the meat is still firm, continue cooking. Remove the pot from the oven; pour the liquid into a large glass measuring cup and let it sit until the fat rises to the top, about 15 minutes. Pour off the fat and return the liquid to the cooking pot.
• TO MAKE THE CORNMEAL MUSH: Heat the milk until steaming in a large, heavy saucepan set over medium heat. Slowly pour in the polenta, whisking constantly. Turn the heat to low and continue whisking for 10 to 15 minutes until the mixture thickens. If it seems hard to whisk, thin with an additional 1/4 cup of milk. The cornmeal should be on the loose side. Whisk in the butter, salt, and Parmesan. Serve immediately topped with short ribs.
• The short ribs can be made a day ahead, refrigerated, and reheated just before serving. The cornmeal can be made an hour or so before serving. Reheat over medium heat; add milk in 1/4-cup increments until the mixture is creamy and smooth.

SESAME ROOT BEER BRAISED SHORT RIBS AND SWEET POTATOES

Steps:

• Coat short ribs with flour.
• Heat 1 tablespoon of oil in 5 quart Dutch oven and brown beef pieces over medium-high heat.
• Remove from Dutch oven and set aside.
• Heat remaining 1 tablespoon of oil in Dutch oven on medium heat. Add garlic, celery, onions, and parsnips and stir 3 minutes or until lightly browned.
• Add root beer, water, bouillon cubes, tomato paste, vinegar, bay leaves, 2 teaspoons of sesame seeds, sea salt, and black pepper and bring to boil.
• Return beef to pot and stir and cover.
• Braise in 300F oven for 2 hours.
• Add sweet potatoes and cook for and additional hour.
• Top with remaining 1 teaspoon of sesame seeds and serve.