ROOT BEER GLAZED SHORT RIBS
Root Beer Glazed Short Ribs are comforting, rich, tangy and saucy. My family absolutely loved them they are now one of my family’s favorite dinner choices. Serve over pasta, rice or mashed potatoes. Can also be served as an appetizer.
I think you are going to love these. I know that I sure did. My oldest son can by for dinner and he can be quite picky with his food and what he likes. He loved these and plans to make them for himself. Give this recipe a try as I think you are going to love them.
ROOT BEER GLAZED SHORT RIBS
Another recipe that you may like:
Zucchini Casserole Zucchini
- 2 lbs Flour
- 3 tbsp Baking powder
- 2 tsp Dried basil
- ½ Tsp Salt
- 3 large Eggs
- 1 cup Sour Cream
- 1 – ½ cup Grated Cheddar Cheese
Topping
- Chopped Bacon 4 slices
- Grated Cheddar Cheese
Lightly grease a round 3 qt. casserole
Wash the zucchini. Slice them in ¼ inch slices.
Cook them for 5 minutes in 1 cup of boiling water. Drain
In a large bowl combine the flour, baking powder, basil and salt.
In a large bowl lightly beat the eggs. Stir in the sour cream. Blend well. Stir in the flour mixture and grated cheddar. Combine well. Add the zucchini and stir carefully to coat all the slices. Turn the mixture into the casserole.
In a fry pan cook the bacon over medium heat until cooked but now crispy. Drain it.
Top the casserole with the chopped bacon and grated cheese.
Bake the uncovered casserole in a preheated 350F oven for 40 minutes. Allow the casserole to stand 10 minutes before serving.
This casserole is also tasty using a combination of zucchini and yellow squash.
