This rib recipe, courtesy of Shawn Darling of Windsor, California, is slow-cooked in a root beer broth and is great with mashed sweet potatoes.


Read the full recipe after the video.

Recipe Summary

25 mins
4 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 275 degrees. Season ribs generously with salt and pepper. In an 8-quart Dutch oven or heavy pot, heat oil on high. In batches, brown ribs on all sides, about 20 minutes total. If oil gets too dark during browning, pour off and add more oil (do not wipe pot clean). Transfer ribs to a plate and pour off all but 2 tablespoons fat from pot.

  • Add onions, celery, carrots, garlic, thyme, bay leaves, rosemary, cumin, and star anise. Cook, scraping up any browned bits, until onions soften, 5 minutes. Return ribs to pot and add broth and root beer. Bring to a rapid simmer, cover, and place pot in oven.

  • Cook until meat can be easily pierced with the tip of a paring knife, about 3 hours. (To store, refrigerate, up to 4 days.) With a slotted spoon, transfer ribs to a large straight-sided skillet. Skim off and discard any fat from cooking liquid. Strain through a fine-mesh sieve into skillet; discard solids. Boil over medium-high until liquid is reduced by half, about 20 minutes. Continue to cook, spooning liquid over meat occasionally, until ribs are glazed and sauce is thickened, 5 to 7 minutes. Season with salt and pepper.

Cook's Notes

You can cook the short ribs up to 4 days ahead. Refrigerate, then skim, strain, and reduce the cooking liquid before serving.

Reviews (1)

82 Ratings
  • 5 star values: 24
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  • 1 star values: 4
Rating: Unrated
Incredibly good recipe. You can't lose if you follow the recipe as printed. Good idea to do everything the day before, and store the strained unfinished sauce separately. It's easier to get the fat off the sauce when cold. When reducing the sauce be careful, as it reduces to a glaze pretty quickly at the end. Good served with plain boiled carrots over polenta or mashed potatoes.