3 pounds boneless beef short ribs, cut into serving-size pieces
1/4 cup flour
2 tablespoons oil, divided
6 cloves garlic, peeled
2 ribs celery, cut into 1 1/2-inch pieces (about 1 cup)
2 medium onions, cut into 1 1/2-inch chunks (about 1 1/2 cups)
2 medium parsnips, cut into 1 1/2-inch pieces (about 1 1/2 cups)
1 bottle (12 ounces) micro-brewed root beer
1/2 cup water
2 beef bouillon cubes
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 McCormick® Gourmet Collection Bay Leaves, Turkish
3 teaspoons McCormick® Gourmet Collection Sesame Seed, Toasted, divided or McCormick® Gourmet Collection Sesame Seed, toasted, divided
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
2 medium sweet potatoes, peeled and cut into 1 1/2-inch chunks
1. Preheat oven to 300°F. Coat short ribs with flour. Heat 1 tablespoon of the oil in 5-quart Dutch oven or ovenproof saucepot on medium-high heat. Add 1/2 of the short ribs; cook 5 to 10 minutes or until browned on all sides. Remove from Dutch oven. Repeat with remaining short ribs.
2. Heat remaining 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, tomato paste, vinegar, bay leaves, 2 teaspoons of the sesame seed, sea salt and pepper. Bring to boil, stirring to loosen browned bits in bottom of Dutch oven. Return short ribs to Dutch oven, stirring to partially cover short ribs in liquid. Cover.
3. Braise in oven 2 hours. Add sweet potatoes; cover 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 evenly with remaining 1 teaspoon sesame seed.
Test Kitchen Tip: If using McCormick® Gourmet Collection Sesame Seed, first toast is a small skillet on medium heat 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan to avoid over-toasting.