Root Beer Glazed Short Ribs
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!
Ingredients
- 3 1/2 pounds boneless short ribs or can use 4 1/2 pounds bone-in short ribs
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 medium onion sliced
- 3 carrots peeled and sliced
- 2 teaspoons minced garlic
- 2 cups beef broth
- 1 cup root beer
- 1 tablespoon corn starch
- 2 tablespoons chopped parsley
Instructions
- Heat the olive oil in a large dutch oven over medium high heat.
- Preheat the oven to 300 degrees.
- Season the short ribs with salt and pepper on both sides.
- 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 the carrots and onions to the pan and cook for 4-5 minutes or until browned.
- Add the garlic and cook for 30 seconds.
- Place the meat back into the pan; add the beef broth and root beer and bring to a simmer.
- Cover and bake the short ribs for 4 hours.
- Remove the short ribs from the pan. Skim the fat off the top of the cooking liquid.
- In a small bowl, mix together the cornstarch 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 to the pan and coat with sauce. Sprinkle with parsley and serve.
Nutrition
Calories: 518kcalCarbohydrates: 8gProtein: 52gFat: 30gSaturated Fat: 12gCholesterol: 156mgSodium: 496mgPotassium: 1085mgFiber: 1gSugar: 6gVitamin A: 5095IUVitamin C: 1.8mgCalcium: 38mgIron: 5.9mg