ROOT BEER GLAZED SHORT RIBS

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Ingredients

    3½ pounds boneless short ribs (or can use 4½ 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.

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