Root Beer Braised Beef Short Ribs (No Wine Needed)

These fall-apart braised beef short ribs use root beer, beef broth and warm spices instead of wine, then get finished with a sticky, tangy root beer glaze.

📝 Ingredients

• 3 lbs Bone-in Beef Short Ribs
• 2 tbsp olive oil
• 1 medium Yellow Onion (diced)
• 2 medium carrots (diced)
• 2 leeks (white parts only, sliced thinly)
• 4-5 garlic cloves (minced)
• 2 Whole Cinnamon Sticks
• 4 Whole Cloves
• 2 Star Anise Pods
• 2 tsp Kosher Salt
• 2 tsp Black Pepper
• 4 cups Beef Broth
• 3 12 oz bottles Root Beer
• 1 Bay Leaf
• 1/4 cup Red Wine

👨‍🍳 Instructions

1. 1Season the beef short ribs generously with the salt and pepper. Set aside.
2. 2Add all but 1/4 cup of the root beer to a medium saucepan. Heat saucepan on high heat then simmer until reduced by half. Sit aside.
3. 3Preheat oven to 285 degrees F.
4. 4Heat oil in a separate dutch oven pan over medium high heat.
5. 5Once hot, add the short ribs and brown deeply on all sides. Remove and set aside.
6. 6Add the onions, carrots, and leeks to the pan of rendered fat. Saute for 2-3 minutes then add the garlic cooking another 30 seconds.
7. 7Add the tomato paste, mix in well and fry 3-4 minutes. Add the broth, root beer, spices, and bay leaf. Mix well then add the beef back. Bring to a boil then reduce to simmer cover then braise for about 4 hours.
8. 8Remove from oven. Remove ribs and set aside. Strain the pain, reserve the liquid and move to sauce pan. Using paper towels layer the top of the liquid to absorb the fat. Continue until most is removed. Alternatively you can use a large spoon. Bring to a boil then simmer about 30 minutes until reduced to thicker almost syrup like consistency.
9. 9Add the red wine during the last 10 minutes.
10. 10Plate the short ribs over some mashed potatoes, rice, or curly noodles. Spoon glaze over and enjoy.