How To Make Root Beer Glazed Short Ribs
Cold winter nights can be warmed up with a hearty meal like these glazed short ribs. The sauce is infused with root beer for a unique kick of flavor.
- 3½lbsshort ribs,boneless or can use 4¼ lbs bone-in short ribs
- 1tbspolive oil
- salt and pepper,to taste
- 1medium onion,sliced
- 3carrots,peeled and sliced
- 2cupsbeef broth
- 1cuproot beer
- 1tbspcorn starch
Heat the olive oil in a large dutch oven over medium high heat.
Preheat the oven to 300 degrees F.
Season the short ribs with salt and pepper on both sides.
Add half the short ribs to the pan. Cook for 4 to 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 to 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 to 2 minutes or until sauce has just thickened.
Return the short ribs to the pan and coat with sauce. Sprinkle with parsley and serve.
- Calories: 1103.84kcal
- Fat: 98.33g
- Saturated Fat: 42.08g
- Monounsaturated Fat: 45.06g
- Polyunsaturated Fat: 3.79g
- Carbohydrates: 12.40g
- Fiber: 1.57g
- Sugar: 7.04g
- Protein: 40.40g
- Cholesterol: 201.09mg
- Sodium: 1026.93mg
- Calcium: 56.33mg
- Potassium: 915.16mg
- Iron: 4.72mg
- Vitamin A: 260.36µg
- Vitamin C: 5.13mg
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