Best 7 Grilled Root Beer Beef Recipes

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If you're looking for an easy and flavorful way to cook beef, look no further than grilled root beer beef. This unique and delicious dish is sure to be a hit at your next cookout or potluck. The root beer gives the beef a slightly sweet and tangy flavor that is perfectly complemented by the smoky flavor of the grill. Best of all, it's a relatively simple dish to make, so even novice cooks can feel confident trying it.

Check out the recipes below so you can choose the best recipe for yourself!

BBQ RIBS WITH ROOT BEER BBQ SAUCE



BBQ Ribs with Root Beer BBQ Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 11h45m

Yield 6 servings

Number Of Ingredients 20

1/2 cup kosher salt
1/4 cup molasses
10 whole cloves
4 cinnamon sticks
3 star anise
2 racks St. Louis-style pork ribs, trimmed
2 tablespoons canola oil
1 sweet onion, such as Vidalia, finely chopped
2 tablespoons finely grated fresh ginger
2 cloves garlic, finely chopped
2 teaspoons smoked Spanish paprika
2 cups good-quality root beer
2 cups ketchup
Scant 1/4 cup light brown sugar
2 tablespoons molasses
Juice and finely grated zest of 1 lemon
Juice and finely grated zest of 1 lemon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Canola oil, for brushing

Steps:

  • For the ribs: Combine 12 cups water, the salt, molasses, cloves, cinnamon sticks and star anise in a large saucepan, bring to a boil and cook until the salt is dissolved. Remove and let cool.
  • Put the ribs in a plastic container, pour the cooled brine over, cover and refrigerate for at least 4 hours and up to 24 hours, turning the ribs several times.
  • Remove the ribs from the brine, rinse, pat dry and put on baking racks set over baking sheets. Refrigerate for several hours until the surface dries and forms a film.
  • For the root beer BBQ sauce: Heat the oil in a medium saucepan over medium heat, add the onions and cook until soft. Add the ginger and garlic and cook for 1 minute. Add the paprika and cook for 1 minute. Stir in the root beer and cook until reduced by half. Add the ketchup, brown sugar and molasses and cook over low heat until the flavors meld and the sauce reduces, stirring occasionally, about 30 minutes. Add the lemon juice and zest and season with salt and pepper.
  • If using the kamado-style ceramic charcoal cooker: Remove the grill grate and ceramic plate from the cooker. Add the hot hardwood charcoal and scatter the soaked hickory chips over the top. Adjust the cooker to maintain a temperature of 225 to 250 degrees F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Put a disposable pan with some steaming liquid on the plate, and then put on the grill grate. Brush the ribs with some canola oil. Put the ribs on the grill, cover and cook until the ribs are tender and juicy, about 2 hours. Brush with the root beer BBQ sauce, turning occasionally, during the last 15 minutes of cooking.
  • If using charcoal, set up the grill for direct and indirect heat. Brush the ribs with some canola oil. Start the ribs as above over indirect heat. Finish the ribs by moving them back over the hot coals and turning and basting with the root beer BBQ sauce for 15 to 20 minutes.

ROOT BEER BRAISED SHORT RIBS



Root Beer Braised Short Ribs image

With gentle heat and a lot of time, short ribs become incredibly luxurious, with a melt-in-your-mouth tenderness. This recipe's secret ingredient is a high-quality root beer-one brewed with real ingredients, not artificial flavors-that adds complex, herbal notes to the braising sauce.

Provided by Justin Devillier

Categories     main-dish

Time 5h3m

Yield 6 servings

Number Of Ingredients 16

2 medium yellow onions
2 ribs celery
2 medium carrots, peeled
4 cloves garlic, peeled
1 orange
5 pounds bone-in beef short ribs, about 5?6 ribs
Kosher salt
Freshly ground black pepper
2 tablespoons canola oil, plus more as needed
1 cup tomato paste
4 cups chicken stock, plus more as needed
2 sprigs thyme
1 tablespoon Worcestershire sauce
2 bay leaves
1 bottle good-quality root beer, 12 oz (355ml), preferably Abita brand
Fresh parsley, to garnish

Steps:

  • Dice the onions, celery, and carrots; the pieces should be about the same size. Smash the garlic cloves. Peel 4 long strips of orange rind. Set everything aside.
  • Preheat oven to 325 degrees F. Place short ribs on a rimmed baking sheet lined with parchment paper and season all over with salt and pepper. In a large, heavy-bottomed pot with a lid, heat oil over high heat. Place short ribs in an even layer, without overcrowding (you might need to work in batches). Brown on each side, about 8 minutes total. Transfer browned ribs to a baking sheet.
  • Reduce heat under the pot to medium. Add the diced onions, celery, carrots (a combination known as a mirepoix) and garlic to the drippings. Use a wooden spoon to stir, loosening the brown bits (fond) on the bottom of the pan. Then, sweat the vegetables until onions are translucent and have no color, 4-5 minutes. Stir in the tomato paste and cook to slightly caramelize, 2-3 minutes. Meanwhile, pick thyme leaves from stems and thinly slice orange strips horizontally. Add 2 cups chicken stock, followed by thyme leaves, orange peel, Worcestershire, bay leaves, and root beer. Tuck short ribs into root beer mixture, then add 2 more cups chicken stock, just to cover; it's fine if some ribs are showing, since they'll shrink as they cook. Bring to a simmer; then cover and place in the oven for 4-4½ hours.
  • Check ribs after 4 hours; the meat should be very tender and pulling away from the bone. (If it needs more time, return to oven and check again after 30 minutes.) Use a strainer or slotted spoon to transfer the ribs to a wire rack fitted over a rimmed baking sheet. Strain braising liquid through a large strainer or chinois into a clean skillet. Bring strained liquid to a gentle simmer; spoon away and discard the fat from the edges of the pan. When most of the fat has been removed, bring to a boil to reduce slightly, 3-4 minutes.
  • Assembly: Gently place the short ribs back into the sauce and baste, to warm. Plate the ribs, ladle sauce over the top, and garnish with fresh parsley. Serve immediately.

GRILLED ROOT BEER BEEF



Grilled Root Beer Beef image

Treating lamb to this root beer marinade has historically been a success, so I've been eager to try it with some skewered beef. I originally used 2 tablespoons honey, which was too sweet, so I've adjusted it in the ingredients list and added vinegar as well. This recipe is easy to adapt, and I'm not just talking about the pre-grill soak, but also the glaze we make with the extra marinade. The flavor is reminiscent of bourbon beef.

Provided by Chef John

Categories     Main Dishes

Time 4h30m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
½ teaspoon ground chipotle pepper
2 tablespoons ketchup
1 teaspoon honey
⅓ cup soy sauce
2 tablespoons white vinegar
1 (12 fluid ounce) can or bottle root beer
1 (1 1/2-pound) flank steak
skewers
1 teaspoon sesame seeds, or to taste

Steps:

  • Mix oil, black pepper, cayenne, chipotle, ketchup, honey, soy sauce, vinegar, and root beer together in a bowl.
  • Cut steak lengthwise down the middle and slice across the grain into 1/2-inch pieces. Add beef to the bowl of marinade and mix thoroughly. Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
  • Fold beef pieces in half and thread them onto 4 or 5 skewers.
  • Pour the marinade into a saucepan over medium heat. Cook until a thick glaze forms, 5 to 10 minutes. Cool until slightly thickened.
  • Preheat a charcoal grill to high. Place skewers on the grate over direct heat. Grill, flipping occasionally, until beef starts to spring back to the touch, 3 to 4 minutes per side. Brush glaze on top. Garnish with sesame seeds.

Nutrition Facts : Calories 292.2 calories, Carbohydrate 15.6 g, Cholesterol 52.7 mg, Fat 16 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 5.7 g, Sodium 1349.9 mg, Sugar 13.5 g

GRILLED ROOT BEER BEEF



Grilled Root Beer Beef image

Treating lamb to this root beer marinade has historically been a success, so I've been eager to try it with some skewered beef. I originally used 2 tablespoons honey, which was too sweet, so I've adjusted it in the ingredients list and added vinegar as well. This recipe is easy to adapt, and I'm not just talking about the pre-grill soak, but also the glaze we make with the extra marinade. The flavor is reminiscent of bourbon beef.

Provided by Chef John

Categories     Main Dishes

Time 4h30m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
½ teaspoon ground chipotle pepper
2 tablespoons ketchup
1 teaspoon honey
⅓ cup soy sauce
2 tablespoons white vinegar
1 (12 fluid ounce) can or bottle root beer
1 (1 1/2-pound) flank steak
skewers
1 teaspoon sesame seeds, or to taste

Steps:

  • Mix oil, black pepper, cayenne, chipotle, ketchup, honey, soy sauce, vinegar, and root beer together in a bowl.
  • Cut steak lengthwise down the middle and slice across the grain into 1/2-inch pieces. Add beef to the bowl of marinade and mix thoroughly. Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
  • Fold beef pieces in half and thread them onto 4 or 5 skewers.
  • Pour the marinade into a saucepan over medium heat. Cook until a thick glaze forms, 5 to 10 minutes. Cool until slightly thickened.
  • Preheat a charcoal grill to high. Place skewers on the grate over direct heat. Grill, flipping occasionally, until beef starts to spring back to the touch, 3 to 4 minutes per side. Brush glaze on top. Garnish with sesame seeds.

Nutrition Facts : Calories 292.2 calories, Carbohydrate 15.6 g, Cholesterol 52.7 mg, Fat 16 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 5.7 g, Sodium 1349.9 mg, Sugar 13.5 g

ROOT BEER BARBECUE BEEF SANDWICHES



Root Beer Barbecue Beef Sandwiches image

Make and share this Root Beer Barbecue Beef Sandwiches recipe from Food.com.

Provided by carolinafan

Categories     Lunch/Snacks

Time 10h30m

Yield 16 serving(s)

Number Of Ingredients 5

1 (4 lb) boneless beef rump roast
2 cups barbecue sauce
1 cup root beer
1 dash salt and pepper, if desired
16 sandwich buns, split

Steps:

  • In 3-1/2 to 4 quart slow cooker, place beef. In 4-cup measuring cup or bowl, mix 1-1/2 cups of the barbecue sauce and the root beer; pour over beef.
  • Cover; cook on low heat setting 10 to 12 hours.
  • About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12-inch skillet.
  • Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.
  • Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.

Nutrition Facts : Calories 379.9, Fat 16.9, SaturatedFat 6.2, Cholesterol 71.4, Sodium 522.8, Carbohydrate 26.9, Fiber 1.3, Sugar 5.5, Protein 27.8

GRILLED CHICKEN WITH ROOT BEER SAUCE



Grilled Chicken With Root Beer Sauce image

Root beer is the secret ingredient to make this sweet and tangy grilled chicken. Preparation time includes one hour for marinating the chicken. Adjust yours accordingly.

Provided by BearsFanJeff

Categories     Chicken Breast

Time 1h40m

Yield 2 1/2 cups sauce, 4-6 serving(s)

Number Of Ingredients 11

2 lbs boneless skinless chicken breasts
1 cup root beer
1/2 cup ketchup
1/2 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt

Steps:

  • Place the chicken breasts into gallon-sized storage bags.
  • Combine all ingredients from the root beer through the salt. Mix thoroughly.
  • Reserve 1 cup of the root beer sauce for basting.
  • Pour the remaining sauce over the ckicken. Marinade in the refrigerator for an hour or more.
  • Grill around medium hot coals or over medium heat on a gas grill for about 20 minutes, depending on the thickness of the chicken breasts.
  • Turn frequently and baste with the root beer sauce to form a nicely carmelized coating.
  • Serve and enjoy!

Nutrition Facts : Calories 569.7, Fat 33.2, SaturatedFat 5.1, Cholesterol 145.3, Sodium 1315, Carbohydrate 17.3, Fiber 0.6, Sugar 14.4, Protein 49.1

GRILLED CHICKEN WITH ROOT BEER BARBECUE SAUCE



Grilled Chicken with Root Beer Barbecue Sauce image

Categories     Chicken     Fourth of July     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 12

1 tablespoon salt
1 tablespoon Hungarian sweet paprika
1 tablespoon (packed) dark brown sugar
2 teaspoons ground black pepper
1/4 teaspoon celery seed
2 3 1/2- to 3 3/4-pound chickens, each cut in half, backbones removed
1 cup water
3/4 cup distilled white vinegar
1/4 cup Worcestershire sauce
45 charcoal briquettes
2 cups hickory wood chips, soaked 1 hour in water to cover, drained
Root Beer Barbecue Sauce

Steps:

  • Mix first 5 ingredients in small bowl. Reserve 4 teaspoons spice mixture for mop mixture. Rub remaining spice mixture all over chicken halves. Refrigerate chicken 1 hour.
  • Mix 1 cup water, vinegar, Worcestershire sauce, and reserved 4 teaspoons spice mixture in medium bowl to blend for mop mixture.
  • Place 1 handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 30 charcoal briquettes. Remove top rack from barbecue; place chimney on bottom rack. Light newspaper and let charcoal burn until ash on briquettes is gray, about 30 minutes. Open 1 bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Scatter 1 cup drained wood chips over coals (using too many wet chips may douse the fire). Fill foil loaf pan halfway with water and place on bottom rack opposite coals.
  • Return top rack to barbecue. Arrange chicken halves, skin side up, on top rack above loaf pan (not above charcoal). Cover barbecue with lid, positioning top vent directly over chickens. Place stem of candy thermometer through top vent, with gauge on outside of lid and tip near chickens (thermometer should not touch chickens or rack); leave thermometer in place during cooking. Use top and bottom barbecue vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Keep any other vents closed. Check temperature every 10 minutes.
  • Grill chickens until almost cooked through, brushing with mop mixture every 15 minutes, about 1 hour 25 minutes. After 15 minutes, use technique described above to light an additional 15 charcoal briquettes in chimney set atop nonflammable surface.
  • If temperature of barbecue falls below 275°F, use oven mitts to lift off top rack with chickens; place rack with chickens on nonflammable surface. Using tongs, add hot gray charcoal briquettes from chimney to bottom rack. Scatter remaining 1 cup drained wood chips over charcoal. Reposition top rack on barbecue, placing chickens above loaf pan. Cover with lid. Brush chickens with some Root Beer Barbecue Sauce and continue grilling until meat thermometer inserted into thighs registers 180°F, about 6 minutes longer. Using tongs, move chickens directly over fire. Grill until sauce sizzles and browns, about 2 minutes. Cut chicken into quarters. Serve, passing remaining Root Beer Barbecue Sauce separately.

Tips:

  • Choose the right cut of beef. Brisket, chuck roast, and short ribs are all good choices for this recipe.
  • Marinating the beef for at least 4 hours, or overnight, will help to tenderize it and infuse it with flavor.
  • Use a good quality root beer for the marinade and glaze. A dark, full-flavored root beer will give the beef the best flavor.
  • Cook the beef over indirect heat to prevent it from burning. You can use a charcoal grill, gas grill, or smoker.
  • Baste the beef with the root beer glaze every 30 minutes or so to keep it moist and flavorful.
  • Let the beef rest for at least 15 minutes before slicing and serving. This will help the juices to redistribute throughout the meat.

Conclusion:

Grilled root beer beef is a delicious and easy-to-make dish that is perfect for a summer cookout. The beef is tender and flavorful, and the root beer glaze gives it a unique and irresistible flavor. Serve it with your favorite sides, such as coleslaw, potato salad, or baked beans, for a complete meal that everyone will enjoy.

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