Root Beer Glazed Short Ribs

5 from 1 vote

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!

Prep Time15

Cook Time4 30

Total Time4 45

Course: Dinner

Cuisine: American

Keyword: root beer glazed short ribs recipe

Servings:

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

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