Root Beer Glazed Short Ribs
A hearty dish featuring tender short ribs glazed with a sweet and tangy root beer sauce, perfect for family dinners and special occasions.
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.
Notes
Allow the ribs to cool before storing in an airtight container. They can be refrigerated for 3-4 days or frozen for up to three months. Browning the meat well adds better flavor.