Cola-Braised Short Ribs
Bone-in beef short ribs seared until deeply browned, then slow-braised in cola, beef broth, and aromatic vegetables until fall-apart tender, finished with a rich, glossy pan sauce
3 hours 45 minutes, 6 Servings
Bone-in beef short ribs seared until deeply browned, then slow-braised in cola, beef broth, and aromatic vegetables until fall-apart tender, finished with a rich, glossy pan sauce
3 hours 45 minutes, 6 Servings
Ingredients
| 4 lbs. | Bone-in beef short ribs |
| 1 Tbsp. | Kosher salt |
| 1 tsp. | Ground black pepper |
| 2 Tbsp. | Vegetable oil |
| 1 large | Yellow onion, chopped |
| 2 | Carrots, chopped |
| 2 | Celery stalks, chopped |
| 4 | Garlic cloves, minced |
| 2 Tbsp. | Tomato paste |
| 2 cups | Cola (regular, not diet) |
| 2 cups | Beef broth |
| 2 Tbsp. | Soy sauce |
| 2 | Bay leaves |
| 4 | Fresh thyme sprigs |
Preparation
| 1. Preheat the oven to 325°F. |
| 2. Season the short ribs all over with the salt and pepper. |
| 3. Heat the vegetable oil in a Dutch oven over medium-high heat. |
| 4. Sear the short ribs on all sides until deeply browned, about 8 to 10 minutes total, working in batches if needed. |
| 5. Transfer the short ribs to a plate. |
| 6. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes. |
| 7. Add the garlic and cook for 1 minute, until fragrant. |
| 8. Stir in the tomato paste and cook for 1 to 2 minutes, until it darkens slightly. |
| 9. Pour in the cola, beef broth, and soy sauce, stirring and scraping up any browned bits from the bottom of the pot. |
| 10. Return the short ribs to the pot and add the bay leaves and thyme sprigs. |
| 11. Bring the liquid to a simmer on the stovetop. |
| 12. Cover the pot and transfer it to the oven. |
| 13. Braise for 2.5 to 3 hours, until the ribs are fork-tender. |
| 14. Transfer the short ribs to a platter. |
| 15. Discard the bay leaves and thyme sprigs from the sauce. |
| 16. Skim any excess fat from the surface of the sauce. |
| 17. Simmer the sauce on the stovetop over medium-high heat until reduced and thickened, about 10 minutes. |
| 18. Spoon the sauce over the short ribs and serve. |
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