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These fork tender root beer glazed short ribs are the perfect meal for a cold winter night. Serve them over mashed potatoes for a dinner that’s sure to earn rave reviews from family and friends!
Root Beer Glazed Short Ribs (with a Twist!)
Short ribs are seriously underrated, budget-friendly, packed with flavor, and fall-apart tender after a slow cook. This version gets a sweet-savory upgrade with a root beer glaze that’s bold and unexpected. Prefer a more classic version? Try my braised short ribs instead!
Start by searing the ribs, boneless or bone-in, both work. If using bone-in, just bump up the amount by about a pound. Then add carrots and onions (or even potatoes!) and let everything simmer until tender and rich with flavor.
The short ribs are simmered in a combination of beef broth and root beer. You want to look for a high-quality root beer to use in this recipe since it’s the major flavor component. Look for a root beer that’s made with real cane sugar instead of corn syrup. Diet root beer will not work here! The ribs cook in a low-heat oven for 4 hours until they’re fork-tender.
The final step in the process is to skim the fat off the braising liquid, then add a little corn starch to thicken it up. Serve your short ribs over mashed potatoes and get ready for all the compliments that are about to come your way!
These root beer glazed short ribs are elegant enough for company, yet simple enough to make for a family dinner. If you haven’t tried cooking short ribs before, this is definitely the recipe to get you started!
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Root Beer Glazed Short Ribs
Ingredients
- 1 tablespoon olive oil
- 3½ pounds boneless short ribs or can use 4 1/2 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
Instructions
- Preheat the oven to 300 degrees Fahrenheit. Heat 1 tablespoon olive oil in a large dutch oven over medium high heat. Season 3½ pounds boneless short ribs generously with salt and pepper to taste.
- Add half the short ribs to the pan. Cook for 4-5 minutes on each side or until deep golden brown. Repeat the process with the remaining short ribs. Remove the meat from the pan; place on a plate and cover to keep warm.
- Add 3 peeled and sliced carrots and 1 sliced medium onion to the pan and cook for 4-5 minutes or until browned. Add 2 teaspoons minced garlic and cook for 30 seconds.
- Place the meat back into the pan; add 2 cups beef broth and 1 cup root beer and bring to a simmer. Cover and bake the short ribs for 4 hours.
- Remove the short ribs and onion and carrots from the pan. Skim the fat off the top of the cooking liquid.
- In a small bowl, mix together 1 tablespoon corn starch with 2 tablespoons cold water. Bring the cooking liquid to a simmer on the stove, then whisk in the cornstarch. Cook for 1-2 minutes or until sauce has just thickened.
- Return the short ribs and vegetables to the pan and coat with sauce. Sprinkle with 2 tablespoons chopped parsley and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make this in a regular pot on too of the stove or in a crock pot?
Good evening, here in England we don’t hear very much about Root beer, I have found a supermarket that sells it and they say it is “Bundaberg Root Beer is brewed to a genuine old recipe using real ingredients to deliver the authentic taste of yesteryear. The unique taste comes from the flavours of sarsaparilla root, molasses, liquorice root, and vanilla beans.”
is this the same as your root beer?
Yes, that is similar in flavoring to the root beer that we have here in the states!
I have made these several times and are a favorite of family and friends. Easy to make and so darn good. Awesome flavor and the meat is so tender.
This is my go to recipe.