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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!
5
from 1 vote
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Prep Time
15
mins
Cook Time
4
hrs
30
mins
Servings
6
Calories
518
kcal
Ingredients
1x
2x
3x
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:
518
kcal
Carbohydrates:
8
g
Protein:
52
g
Fat:
30
g
Saturated Fat:
12
g
Cholesterol:
156
mg
Sodium:
496
mg
Potassium:
1085
mg
Fiber:
1
g
Sugar:
6
g
Vitamin A:
5095
IU
Vitamin C:
1.8
mg
Calcium:
38
mg
Iron:
5.9
mg