Braised Short Ribs
Ingredients
The meat
-
3½
pounds
boneless short ribs
-
5
pounds
bone-in short ribs
The sauce and vegetables
-
1
tablespoon
olive oil
-
¾
cup
onion, sliced
-
3
medium
carrots, peeled and cut into ¾ inch thick slices
-
1
tablespoon
garlic, minced
-
4
sprigs
fresh thyme
-
1
leaf
bay leaf
-
2
cups
beef broth
-
1
cup
root beer
-
1
tablespoon
cornstarch
Seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 300°F.
- Heat olive oil in a large pot over medium-high heat.
- Season short ribs with salt and pepper, then brown them in batches for 4-5 minutes per side.
- Remove the ribs and keep them warm under foil.
- Add onions and carrots to the pot, season with salt and pepper, and cook until tender.
- Add garlic and cook for an additional minute.
- Return the short ribs to the pot, add thyme, bay leaf, beef broth, and root beer, then bring to a simmer.
- Cover and bake in the oven for 3-4 hours until the meat is tender.
- Remove the ribs and cover to keep warm, then discard bay leaf and thyme.
- Skim fat from the liquid, bring it to a simmer, and thicken with cornstarch mixed with cold water.
- Return the ribs to the pot, coat with sauce, and garnish with thyme before serving.
Nutrition Facts (estimated)
Servings
6
Calories
508
Total fat
28g
Total carbohydrates
11g
Total protein
52g
Sodium
497mg
Cholesterol
156mg
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