Caramelized Root Beer Short Ribs: Fall off the bone short ribs 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.
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:
- 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
- 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.