If you’re looking for a hearty and flavorful dish, Root Beer Glazed Short Ribs are a fantastic choice. This recipe combines the rich taste of short ribs with the sweet and fizzy notes of root beer, creating a unique and delightful meal. Perfect for family dinners or special occasions, these short ribs are easy to make and sure to impress.
Why Make This Recipe
Root Beer Glazed Short Ribs are not just about taste; they also offer a wonderful blend of flavors and textures. The sweet and tangy root beer enhances the meaty richness of the short ribs, making every bite tender and mouthwatering. Plus, they simmer in the oven for hours, filling your home with a warm and inviting aroma. It’s a perfect comfort food that brings everyone together around the dinner table.
How to Make Root Beer Glazed Short Ribs
Here’s a simple way to create delicious Root Beer Glazed Short Ribs that are tender and full of flavor.
Ingredients
- 1 tablespoon olive oil
- 3½ pounds boneless short ribs (or 4½ pounds bone-in short ribs)
- Salt and pepper to taste
- 3 peeled and sliced carrots
- 1 sliced medium onion
- 2 teaspoons minced garlic
- 2 cups beef broth
- 1 cup root beer
- 1 tablespoon corn starch
- 2 tablespoons chopped parsley
Directions
- Preheat your oven to 300 degrees Fahrenheit.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Season the short ribs with salt and pepper. Add half of the short ribs to the pan. Cook for 4-5 minutes on each side until they are deeply browned.
- Repeat with the remaining short ribs and then remove them from the pan. Place them on a plate and cover to keep warm.
- Add the sliced carrots and onion to the pan, cooking for 4-5 minutes until browned. Then add the minced garlic and cook for another 30 seconds.
- Return the short ribs to the pan, add the beef broth and root beer, and bring to a simmer. Cover and bake for 4 hours.
- Once done, remove the meat, onions, and carrots from the pan. Skim any fat off the top of the cooking liquid.
- Mix the corn starch with cold water in a small bowl. Bring the cooking liquid to a simmer on the stove, then whisk in the corn starch mixture. Cook for 1-2 minutes until the sauce thickens.
- Return the short ribs and vegetables to the pan and coat them with the sauce. Finish by sprinkling with chopped parsley before serving.
How to Serve Root Beer Glazed Short Ribs
Serve these delicious short ribs on a large platter, drizzling them with the thickened sauce. They pair perfectly with mashed potatoes or a side of steamed vegetables. Add a fresh salad for a complete meal that everyone will enjoy.
How to Store Root Beer Glazed Short Ribs
To store the leftover Root Beer Glazed Short Ribs, let them cool completely. Place the ribs and sauce in an airtight container in the fridge. They will last for 3-4 days. For longer storage, consider freezing them. Just make sure they are sealed well in a freezer-safe container; they can be frozen for up to three months.
Tips to Make Root Beer Glazed Short Ribs
- Browning the Meat: Take your time to brown the short ribs well for better flavor.
- Cooking Time: The longer you cook the ribs, the more tender they will become.
- Adjust the Sauce: If you like it sweeter, you can add more root beer to the cooking liquid.
Variation
Feel free to add other vegetables like potatoes or celery to the pot for added flavor and nutrition. You can also substitute the root beer with other sweet sodas for a different taste.
FAQs
1. Can I use regular ribs instead of short ribs?
Yes, you can use regular beef ribs, but cooking times may vary.
2. Is this recipe suitable for a slow cooker?
Yes, you can make Root Beer Glazed Short Ribs in a slow cooker. Just brown the meat first, then place everything in the slow cooker and cook on low for 6-8 hours.
3. What can I serve with short ribs?
Mashed potatoes, rice, or roasted vegetables are great sides to serve with short ribs.
Enjoy making and sharing this delicious and unique Root Beer Glazed Short Ribs recipe with friends and family!
Root Beer Glazed Short Ribs
Ingredients
Main Ingredients
- 3.5 pounds boneless short ribs Alternatively use 4.5 pounds bone-in short ribs.
- 1 tablespoon olive oil For browning the meat.
- to taste Salt and pepper For seasoning.
- 3 peeled and sliced carrots Adds sweetness and texture.
- 1 medium sliced onion For flavor.
- 2 teaspoons minced garlic
- 2 cups beef broth For braising.
- 1 cup root beer Provides sweetness and flavor.
- 1 tablespoon corn starch For thickening the sauce.
- 2 tablespoons chopped parsley For garnish.
Instructions
Preparation
- Preheat your oven to 300 degrees Fahrenheit.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Season the short ribs with salt and pepper. Add half of the short ribs to the pan. Cook for 4-5 minutes on each side until deeply browned.
- Repeat with the remaining short ribs and then remove them from the pan. Place on a plate and cover to keep warm.
Cooking
- Add the sliced carrots and onion to the pan, cooking for 4-5 minutes until browned. Then add the minced garlic and cook for another 30 seconds.
- Return the short ribs to the pan, add the beef broth and root beer, and bring to a simmer.
- Cover and bake for 4 hours.
- Once done, remove the meat, onions, and carrots from the pan. Skim any fat off the top of the cooking liquid.
- Mix the corn starch with cold water in a small bowl. Bring the cooking liquid to a simmer on the stove, then whisk in the corn starch mixture. Cook for 1-2 minutes until the sauce thickens.
- Return the short ribs and vegetables to the pan and coat them with the sauce. Finish by sprinkling with chopped parsley before serving.
