Cola Braised Short Ribs
Cola Braised Short Ribs
Ingredients
- 3 pounds beef short ribs, thick cuts, approximately 6 short ribs
- 1 tablespoon cooking oil
- 3 celery ribs, diced
- 2 carrots, diced
- 1 onion, medium, diced
- 4 garlic, cloves, crushed
- 5 sprigs fresh thyme
- 5 sprigs fresh parsley
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 tablespoon tomato paste
- 2 cans Coca-Cola
- 2 1/2 cups beef stock, plus more as needed
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
Instructions
- 1
Preheat your oven to 325°F. Generously season the beef short ribs on all sides with salt and black pepper.
⏱️ 5 min•🌡️ 325
- 2
Dice the celery, carrots, and onion. Crush the garlic cloves. Set all prepared vegetables aside.
⏱️ 10 min
- 3
Add the cooking oil to a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, sear the short ribs on all sides until deeply browned. If necessary, sear in batches to avoid overcrowding the pot. Once seared, remove the short ribs from the pot and set them aside.
⏱️ 10 min
- 4
In the residual fat in the pot, add the diced celery, carrots, and onion. Sauté, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min
- 5
Add the crushed garlic to the pot and cook for 1-2 more minutes until fragrant.
⏱️ 2 min
- 6
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until its color deepens to a rusty red.
⏱️ 3 min
- 7
Deglaze the pot by pouring in the two cans of Coca-Cola. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
⏱️ 2 min
- 8
Return the seared short ribs to the pot. Bring the liquid to a simmer and cook on medium heat until the liquid has reduced by about 1/3, approximately 15-20 minutes.
⏱️ 20 min
- 9
Add the beef stock, fresh thyme, fresh parsley, fresh rosemary, and bay leaf to the pot. Add enough additional beef stock to just cover the short ribs. Bring the liquid back to a gentle simmer.
⏱️ 3 min
- 10
Cover the pot with a parchment paper lid (cut a circle of parchment slightly larger than the pot and place it directly on the liquid, then cover with the pot lid) or loosely with a regular pot lid.
⏱️ 1 min
- 11
Transfer the covered pot to the preheated 325°F oven and cook for three hours, or until the short ribs are fork-tender.
⏱️ 180 min•🌡️ 325
- 12
Carefully remove the pot from the oven. Remove the short ribs and set them aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the cooked vegetables and herbs.
⏱️ 5 min
- 13
Place the saucepan with the strained liquid over medium-high heat. Bring to a simmer and reduce the liquid until it has thickened to form a sauce consistency, about 10-15 minutes. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 15 min
- 14
Plate the Cola Braised Short Ribs with your starch of choice (such as mashed potatoes or polenta). Spoon the reduced sauce generously over the short ribs. Garnish with fresh parsley or thyme, if desired, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cola Braised Short Ribs
- 3 pounds beef short ribs, thick cuts, approximately 6 short ribs
- 1 tablespoon cooking oil
- 3 celery ribs, diced
- 2 carrots, diced
- 1 onion, medium, diced
- 4 garlic, cloves, crushed
- 5 sprigs fresh thyme
- 5 sprigs fresh parsley
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 tablespoon tomato paste
- 2 cans Coca-Cola
- 2 1/2 cups beef stock, plus more as needed
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
Instructions
- 1
Preheat your oven to 325°F. Generously season the beef short ribs on all sides with salt and black pepper.
⏱️ 5 min•🌡️ 325 - 2
Dice the celery, carrots, and onion. Crush the garlic cloves. Set all prepared vegetables aside.
⏱️ 10 min - 3
Add the cooking oil to a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, sear the short ribs on all sides until deeply browned. If necessary, sear in batches to avoid overcrowding the pot. Once seared, remove the short ribs from the pot and set them aside.
⏱️ 10 min - 4
In the residual fat in the pot, add the diced celery, carrots, and onion. Sauté, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min - 5
Add the crushed garlic to the pot and cook for 1-2 more minutes until fragrant.
⏱️ 2 min - 6
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until its color deepens to a rusty red.
⏱️ 3 min - 7
Deglaze the pot by pouring in the two cans of Coca-Cola. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
⏱️ 2 min - 8
Return the seared short ribs to the pot. Bring the liquid to a simmer and cook on medium heat until the liquid has reduced by about 1/3, approximately 15-20 minutes.
⏱️ 20 min - 9
Add the beef stock, fresh thyme, fresh parsley, fresh rosemary, and bay leaf to the pot. Add enough additional beef stock to just cover the short ribs. Bring the liquid back to a gentle simmer.
⏱️ 3 min - 10
Cover the pot with a parchment paper lid (cut a circle of parchment slightly larger than the pot and place it directly on the liquid, then cover with the pot lid) or loosely with a regular pot lid.
⏱️ 1 min - 11
Transfer the covered pot to the preheated 325°F oven and cook for three hours, or until the short ribs are fork-tender.
⏱️ 180 min•🌡️ 325 - 12
Carefully remove the pot from the oven. Remove the short ribs and set them aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the cooked vegetables and herbs.
⏱️ 5 min - 13
Place the saucepan with the strained liquid over medium-high heat. Bring to a simmer and reduce the liquid until it has thickened to form a sauce consistency, about 10-15 minutes. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 15 min - 14
Plate the Cola Braised Short Ribs with your starch of choice (such as mashed potatoes or polenta). Spoon the reduced sauce generously over the short ribs. Garnish with fresh parsley or thyme, if desired, and serve immediately.
⏱️ 2 min