Mom’s Test Meal Mondays #20

Welcome to another Monday y’all!!
This week were talking about beef!  I’ve got my great friend Julie from White Lights on Wednesday here co-hosting this week!  Have y’all ever checked out her blog?  She’s pretty stinkin awesome!  She’s one of the host of the #GYCO challenge that I love, she hosts a great party on Wednesdays & starting in January she’s going to be starting a blog series y’all aren’t going to want to miss!!
But first you need to check out how awesome of a cook she is…

Root Beer Braised Beef Short Ribs
From 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.
  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, face down, and cook until almost black; set aside.
  4. Add vegetables to pan and saute until caramelized, stirring frequently.  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.
  5. Cover and roast 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.

{Ribs in their bath.}
I served these ribs with some roasted new potatoes tossed in a little butter and chives.

So now let’s party!
Remember this week’s theme is Beef Recipes.
The party is open to any and all of your favorite recipes, but only recipes that fit the theme will be featured at the end of the week. 🙂

Just the reminders:
  • Myself & Julie would love to have you as new friends!! Please take a minute to follow us both via GFC, Twitter, FB, or any other social media you prefer
  • You are welcome to link up any recipe you like but only recipes that are consistent with the week’s theme will be featured at the end of the week.
  • Please feel free to grab the button in the sidebar or add a direct link back to the week’s party that you are linking up to
  • And finally, go make some new friends ~ spend a few minutes checking out some other recipes that you might want to try out yourself & comment! Everyone loves comments!!
  • Please note that by linking up you are giving permission to use the photos along with a link back to your post in the Mom’s Test Meal Mondays Features post & on Mom’s Test Kitchen’s Social Media Networks
And remember, if anyone is interested in being a co-host for Mom’s Test Meal Mondays, please email me at momstestkitchen (at) yahoo (dot) com! I’d love to have you!

PS: While you’re here sharing your favorite cheese recipes, don’t forget to stop by the 12 Days of Christmas Cookies Party & link up your favorite cookie recipes!!



  1. says

    I love short ribs! They are my favorite beef dish ever. Your sound great and I love root beer, I should try these! Pinning for later.

    Thanks so much for the party!

    Melissa @ The Alchemist

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