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4 lbs Sobies Meat beef short ribs, French cut

1. On flat-top grill sear beef short ribs until browned on both sides. Place in a deep enough roasting pan to cover the ribs with the sauce (recipe below).

For Sauce:
2 cups root beer
2 cup ketchup
1 cup orange juice
1/4 cup Worcestershire sauce
1/4 cup fresh lemon juice
1/4 cup brown sugar
½ cup honey
½ cup garlic, minced
1 teaspoon lemon zest
1 teaspoon onion powder
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
To taste salt and pepper
Preparation:
2. Place all "sauce" ingredients in a medium saucepan and bring to a boil.
3. Pour over short ribs, cover with aluminum foil.
4. Place in 375 °F oven and braise for 2 hours.
5. Check ribs for doneness and take out, let cool.
6. Thicken sauce if necessary and cool.

To Serve:
1. Serve family style with sauce on either on top of ribs or on the side.
Garnish with fried matchstick potatoes.

Recipe from Werner Absenger: Executive Chef at Cygnus 27

For more information on Grand Rapids Restaurant Week: www.RestaurantWeekGR.com