Coat short ribs with flour. Heat 1 tablespoon oil in 5-quart Dutch oven on medium-high heat. Add 1/2 of the short ribs; cook 5-10 minutes or until browned. Remove from Dutch oven. Repeat with remaining short ribs.
Heat 1 tablespoon oil in Dutch oven on medium heat. Add garlic celery onions and parsnips; cook and stir 3 minutes or until lightly browned. Add root beer water bouillon cubes catsup vinegar bay leaves 2 teaspoons sesame seed salt and black pepper; bring to boil stirring to loosen browned bits. Return short ribs to Dutch oven stirring to partially cover short ribs in liquid. Cover.
Braise in peheated 300 degree F oven for 2 hours. Add sweet potatoes and braise 1 hour longer or until short ribs and sweet potatoes are tender. Skim fat from liquid. divide short ribs and vegetables among serving bowls. Top each with sauce. Sprinkle short ribs with remaining 1 teaspoon sesame seed.
This dish works well in a slow cooker. Adjust time depending on your cooker (i.e., 4-5 hours on high setting, 8 hours on low settin). Add sweet potatoes toward end of the cooking so they do not become mushy.
This recipe has been added to the following public cookbooks:
joanndream
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
