Short Ribs and Carrots in Root beer Vanilla Au jus

 Short Ribs and Carrots in Root beer Vanilla Au Jus

• 3 lbs boneless short ribs. Have your butcher de-bone short ribs if you cant find boneless
• 2 yellow onions roughly chopped. I cut mine into 1/4ths
• 1 bag of baby carrots
• 2- 12 oz bottles of high quality root beer
• 1 tsp vanilla
• 1 1/2 Tbsp soy sauce. I like La-choy brand
• 2 tsp fresh tarragon leaves, very roughly chopped
• 1 packet Au Jus gravy. I like McCormick's, get it here
• 1 tsp garlic salt
• 1 tsp coarse ground black pepper
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• Packet of instant mashed potatoes or prepared egg noodles for serving

Preheat oven to 325

Place your boneless short ribs in a roasting pan or other oven safe dish.

In a medium size bowl combine 1-12 oz. bottle of root beer, soy sauce, vanilla, and tarragon leaves.  Pour all over the short ribs. Tuck bay leaves down into liquid.

Add onions to pan, sprinkle garlic salt, garlic powder, onion powder and pepper all over the beef and onions. using the second bottle of root beer pour about 1/3 of the bottle over the spices.

Cover pan with lid or tightly cover with foil. Roast for 1hour at 325. Remove pan after 1 hour and stir. Add the package of baby carrots at this time. Re-cover and put back into oven to finish roasting for 1 1/2 more hours.

After the 2.5 hours of roasting, remove pan from oven and bump oven uo to 350. Ladle at least 2 cups of the roasting liquid into a bowl. Add your Au Jus gravy packet into the liquid and whisk well to combine.  Pour the liquid mixture back into pan. Add a few more splashes of root beer at this time. Stir.

Re-cover the pan and place back into the oven for 30 minutes at 350.  After 30 minutes turn off oven but let the pan sit in the oven for an additional 20 minutes. 

Remove pan from the oven and shred the beef with 2 forks.

Serve over mashed potatoes or egg noodles.