These fall off the bone Caramelized Root Beer Short Ribs are cooked down and in delicious root beer glaze that caramelizes the meat.
For the life of me I can’t form a string of thoughts to make a post this week.
So I’m just going to ramble off what’s on my mind.
I was going to post a naked photo of myself with champagne on my butt but apparently someone already did that this week.
Clearly someone is sneaking in to my home and stealing all my ideas. 😛
Did you know that after you go through all the hoops on the phone with the automated nonsense with the IRS if they are busy they just come on the phone and say they are busy and to either call back later that day or the next day.
Then it hangs up on you.
Hey IRS people don’t need even more reason to dislike you. #lame
I had the sad realization (at 3am when I couldn’t sleep) that I left the leftovers of this Bacon Biscuit Cinnamon Roll (a thing of beauty) in the fridge at the hotel in Denver and therefore it went wasted.
Oh and that’s not gravy that’s a river of cream cheese frosting.
Yes, it was insanely awesome.
It was also huge and I barely got a dent in it.
Hubby finally got to experience the awesomeness that is curling.
Curling is often mocked but just like anyone else that has gone and actually done it…my husband has decided he likes it.
So much so that in a couple of years we will probably sign up for a league.
If you are saying why not now…no $ for it now.
And finally to these Caramelized Root Beer Short Ribs.
I wasn’t going to even post the recipe.
But after putting it on Instagram I got a lot of request for it so I figured why not.
When Erin and Kita were here we went to one of my favorite restaurants.
And I had Caramelized Root Beer Short Ribs (to keep the root beer theme going of course) and they were fantastic.
Felt the need to recreate it for the hubby and I.
They are yummy and now part of our dinner rotation.
BTW- it’s a great day to buy my cookbook.
Like root beer? Try these:
Chocolate Root Beer Float Bundt Cake
Root Beer Float Brownie Cupcakes
Caramelized Root Beer Short Ribs
Ingredients
- 3 pounds boneless short ribs
- ¼ cup all-purpose flour
- 1 TBSP bacon fat (you can use oil)
- 1 large onion, peeled and chopped
- 3 large carrot, chopped
- 3 ribs of celery, chopped
- 3 garlic cloves, smashed
- 2 cups red wine
- 2 ½ cups root beer, divided
- 1 cup beef broth
- Salt and pepper
Instructions
- Pre-heat oven to 325°F.
- Dry the short ribs with paper towels.
- Season with salt and pepper.
- Coat in flour, shaking off excess. If you have gluten issues you can use rice flour or just salt and pepper with no flour.
- Heat bacon fat in a large Dutch oven over high heat.
- Brown the short ribs on all sides.
- Remove short ribs to a plate until needed.
- 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.
- Sautee for about 5 minutes or until the onions become translucent in color.
- Add wine and deglaze the pot.
- Then add 1 ½ cups root beer and the beef broth.
- Bring to a boil.
- Add short ribs and add the cover to the pot.
- Place the pot to the preheated oven and cook short ribs for 3 ½-4 hours, or until meat is very tender.
- Remove pot from the oven.
- 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.
- Boil the root beer mixture on high to reduce by one half.
- Serve on top of mashed potatoes and pour a little sauce over both the meat and the potatoes.
KB says
These look fantastic. I want to make them for my Mom – it sounds like something she would LOVE, and nothing makes me happier than making her happy with food. 🙂 One question: does the root beer make the sauce sweet, or does the mirepoix/wine/broth combination keep the sweetness down? I might have to play with the quantities if it’s really sweet, because my mom doesn’t like super sweet sauces on beef.
Also, bacon cinnamon rolls are delicious. I made some a while ago by putting partially cooked but still bendable bacon inside cinnamon rolls before rolling, slicing, and baking until the rolls were golden and the bacon was cooked and crispy where it peeked out of the tops of the rolls. Then I frosted them, of course. You should try it to alleviate the pain of losing yours to the Denver hotel fridge. 😉
Also, just the mention of the print button in the post made me giggle like a maniac, because I don’t think I’ll ever forget the “How to be a Best Blog” email you posted a while ago.
Peabody says
@KB It depends on the type of root beer you use but it has a hint of sweetness but you can use more beef broth and wine instead.
Thao @ In Good Flavor says
I was rather amused by your rambling…and the short ribs look awesome!
Erin @ The Spiffy Cookie says
So very glad you posted this recipe! Too bad I cannot use of the many bottles I still have to drink, because I have to drink them not cook with them! Guess a regular old bottle will have to do.
Erin M. says
I love watching curling on TV! It’s strangely addictive
Peabody says
@Erin M- there’s a lot of strategy that’s what I think is addictive
EH says
Those look sooooooo good.
Martha Holloway says
They look so yummy!! I grew up eating spare ribs with sweet potatoes