Nothing says “America” like slow-roasted beef braised in alcohol and sugary soda over a championship game of pigskin. Go big this year with the ultimate game day recipe, courtesy of Sleepy Hollow’s Bridge View Tavern.
¼ cup canola oil
2 lbs beef short ribs
4 cups beef stock
1 red onion, sliced
1 large carrot, sliced
2 celery stalks, minced
2 Tbsp allspice
4 garlic cloves, smashed
1 Tbsp kosher salt
2 cinnamon sticks
1 liter Dr Pepper
2½ cups American Porter (nothing with coffee, vanilla, or chocolate tasting notes)
2½ cups Burgundy wine (make sure quality of wine is drinkable. Avoid “cooking” wines)
Preheat the oven to 275°F.
In a saucepan, heat the oil until very hot. Sear the short ribs on both sides (about 2 minutes a side). Set aside in an oven-safe dish.
In the same saucepan, add the beef stock and bring to a boil.
In another pan, melt a couple pats of butter and sweat the onion, carrot, and celery with a pinch of salt (about 2 minutes).
Add the vegetables to the beef stock along with allspice, garlic, salt, pepper, cinnamon, Dr Pepper, porter, and wine. Let simmer for about 5 minutes.
Pour the liquid mixture over top of short ribs in oven-safe dish. Bake in the oven for 4 to 4.5 hours (until fork tender).
Strain any remaining sauce through a mesh strainer and then reduce over medium heat to form a sauce. To test consistency, dip a spoon in sauce, running finger down the back of the spoon. If the sauce stays in place, it is finished.
Pour sauce over short ribs and serve with your favorite apps, beer (or soda!), and a high-def screen.
Bridge View Tavern
226 Beekman Ave, Sleepy Hollow
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