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1
Trim the short ribs of any fat, sinew, and connective tissue.
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2
While cleaning the meat, reserve all the trimmings in one pile (for the sauce) and the cleaned ribs in another.
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3
Lay the short ribs together, arranging them in two stacks, each in a double layer.
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4
Use butchers twine to tie the pieces together, starting at one end and placing each tie about 1 1/2 inches (3.75 centimeters) from the previous one.
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5
Set up an ice bath.
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6
In a small pot set over high heat, bring 2 cups (450 grams) of the water to a simmer.
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7
Add the birch bark, turn off the heat, and cover the pot for 15 minutes.
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8
Strain the birch bark from the water and pour into a medium-sized metal bowl.
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9
Combine with the remaining 4 1/2 cups (1,012.5 grams) water, the sugar, salt, and vanilla.
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10
Chill the brine in the ice bath.
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11
Place the short ribs in 2 separate zip-top bags and cover them with the cooled brine.
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12
Seal the ribs in the bags with the brine and refrigerate them for 24 hours.
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13
Measure out approximately 1 1/2 pounds (670 grams) of the reserved short rib trim.
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14
Put the trimmings, 3 1/3 cups (787.5 grams) water, the root beer, onion, wine, ketchup, and garlic in a pressure cooker and cook on high pressure for 1 hour.
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15
Let the pressure dissipate naturally.
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16
Strain the sauce, discarding the solids, let it cool to room temperature, and refrigerate for at least 2 hours.
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17
Preheat a circulating water bath or a large pot of water on the stove to 149F (65C).
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18
Skim off the layer of fat that has solidified on top of the sauce and discard.
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19
Remove the short ribs from the brine.
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20
Pat them dry and place them in 2 vacuum-seal bags.
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21
Add equal amounts of the root beer sauce to each bag and seal shut.
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22
Alternatively, you can seal them in zip-top bags, removing as much air as possible.
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23
(You may want to use a double layer of bags to avoid any leaks.)
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24
Place the bags in the water bath and cook for 24 hours (using a large pot over low heat to maintain the temperature).
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25
Set up an ice water bath and transfer the bags to it so they can cool off quickly.
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26
When the ribs are cool, remove them from the bag and strain the cooking liquid.
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27
Divide the cooking liquid in half.
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28
Pour half into a pressure cooker and add the carrots.
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29
Reserve the other half for sauce.
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30
Cook on high pressure for 3 minutes.
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31
Let the pressure dissipate naturally.
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32
Let the carrots cool in the liquid.
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33
Alternatively, simmer the carrots in the liquid until tender and let them cool down naturally.
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34
When the carrots are cool, cut them into oblique shapes and reserve them in the cooking liquid.
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35
To serve, preheat a circulating water bath or a large pot of water on the stove to 140F (60C).
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36
Put the short ribs and reserved liquid in either vacuum bags or zip-top bags, making sure to remove any excess air, and cook for 10 to 15 minutes until heated through.
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37
While the short ribs warm up, heat the carrots and their reserved liquid in a separate pot set over medium heat.
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38
Place a large cast-iron or other heavy-bottomed skillet over medium-high heat.
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39
When the ribs are warm, remove them from the bag, straining the liquid into a small pot, and brown them briefly on each side in the skillet.
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40
Keep the sauce warm on low heat.
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41
Transfer the ribs to a cutting board.
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42
Slice the ribs and divide among 4 plates.
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43
Add the carrots and pour the root beer sauce over all.
