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!
from 1 vote
boneless short ribs
or can use 4 1/2 pounds bone-in short ribs
salt and pepper to taste
peeled and sliced
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.
Root Beer Glazed Short Ribs https://therecipecritic.com/root-beer-glazed-short-ribs/