Caramelized Root Beer Short Ribs

Easy to Prepare Fall off the bone short ribs 

 
These fall off the bone Caramelized Root Beer Short Ribs are cooked in delicious root beer glaze that caramelizes the meat. 

Sounds like a super Sunday meal.  ​Serves: 4

This recipe is part of a series on how to cook grass-fed beef recipes from our recipe book:
Cooking Your Way Thru a 1/2 Beef  
52 Recipes That Use Every Cut of Beef

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Ingredients

• 3 pounds boneless short ribs
• ¼ cup all-purpose flour
• TBSP bacon fat (you can use oil)
• 1 large onion, peeled and chopped
• large carrot, chopped
• ribs of celery, chopped
• garlic cloves, smashed
• 2 cups red wine
• 2 ½ cups root beer, divided
• 1 cup beef broth
• Salt and pepper

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Directions

1. Pre-heat oven to 325°F.
2. Dry the short ribs with paper towels. Season with salt and pepper.
3. Coat in flour, shaking off excess. 
4. Heat bacon fat in a large Dutch oven over high heat.
5. Brown the short ribs on all sides. Remove short ribs to a plate.
6. Add the onion, carrots, celery and garlic to the bacon fat, you might need to add a little more and reduce heat to medium-high.
7. Sautee for about 5 minutes or until the onions become translucent.
8. Add wine and deglaze the pot.
9. Then add 1 ½ cups root beer and the beef broth. Bring to a boil.
10. Add short ribs and add the cover to the pot.
11. Place the pot to the preheated oven and cook short ribs for 3 ½-4 hours, or until meat is very tender. Substitute slow cooker for 6-8 hours on low.
12. Remove pot from the oven.
13. Remove one cup of the cooking liquid, skimming the fat off the top and place in a small saucepan. Add the remaining ½ cup of root beer.
14. Boil the root beer mixture on high to reduce by one half.
15. Serve on top of mashed potatoes and pour a little sauce over both the meat and the potatoes.

Did you give this recipe a try?  How did it go? Any changes or adaptations?

Cheers!
​Jim

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