Root Beer Braised Short Ribs (Print)

Tender beef short ribs slow-braised in root beer, served on soft buns with creamy slaw for a sweet-savory flavor combination.

# Components:

→ Beef

01 - 2 lbs boneless beef short ribs
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - 2 tbsp vegetable oil

→ Braising Liquid

05 - 1 large yellow onion, sliced
06 - 4 cloves garlic, minced
07 - 1 cup beef broth
08 - 1 ½ cups Rebel Float Root Beer (or quality root beer)
09 - 2 tbsp tomato paste
10 - 2 tbsp Worcestershire sauce
11 - 1 tbsp apple cider vinegar
12 - 2 sprigs fresh thyme
13 - 1 bay leaf

→ Slaw

14 - 2 cups shredded green cabbage
15 - ½ cup shredded carrot
16 - 2 tbsp mayonnaise
17 - 1 tbsp apple cider vinegar
18 - 1 tsp sugar
19 - Salt and pepper, to taste

→ Assembly

20 - 8 slider buns
21 - 2 tbsp unsalted butter, melted (for toasting buns)
22 - Pickles (optional)

# Directions:

01 - Preheat oven to 325°F.
02 - Pat the short ribs dry and season with salt and pepper.
03 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 8 minutes. Remove and set aside.
04 - Lower heat to medium. Add sliced onion and cook until softened, about 5 minutes. Stir in minced garlic and tomato paste; cook for 1 minute.
05 - Pour in beef broth and root beer, scraping any browned bits from the bottom. Stir in Worcestershire sauce, apple cider vinegar, thyme, and bay leaf.
06 - Return short ribs to the pot, submerging in the liquid. Bring to a simmer, then cover and transfer to the oven. Braise for 3 hours, until meat is fork-tender.
07 - While ribs braise, prepare the slaw: In a bowl, combine cabbage, carrot, mayonnaise, apple cider vinegar, and sugar. Season with salt and pepper. Mix well and refrigerate.
08 - When ribs are done, remove from oven. Discard thyme stems and bay leaf. Transfer short ribs to a plate and shred with two forks, discarding excess fat.
09 - Skim fat from braising liquid. Simmer liquid over medium heat until slightly thickened, about 10 minutes. Return shredded beef to the sauce, mixing to coat.
10 - Brush slider buns with melted butter and toast in a skillet or under a broiler until golden.
11 - Place a generous spoonful of braised beef on each bun bottom, top with slaw and pickles if desired, and finish with bun tops. Serve warm.

# Expert Advice:

01 -
  • Ready in just 4 hours with minimal hands-on effort
  • Perfect for game day gatherings or casual entertaining
  • Impressive flavor profile that tastes like you spent days in the kitchen
  • Complex savory-sweet balance from the root beer braise
02 -
  • These sliders can be made up to 2 days ahead and reheated
  • The flavor actually improves overnight as the beef absorbs more of the sauce
  • Each slider provides a perfect two-bite portion ideal for parties
  • They pair beautifully with crisp kettle chips or a simple green salad
03 -
  • For the most tender result, look for short ribs with plenty of marbling
  • The sauce should coat the back of a spoon when properly reduced
  • Toast the buns just before serving to prevent them from becoming soggy
  • Rest the meat for 15 minutes before shredding for juicier results
  • Consider making extra sauce to serve on the side for dipping
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