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Coca-Cola® Braised Short Ribs

'Tis the season for fall-off-the-bone short ribs. And with a recipe this easy, you won't just save it for special occasions.

Brought to you by: bell'alimento

Ingredients

  • 2 cups Coca-Cola
  • 4 lbs. beef short ribs
  • kosher salt
  • black pepper
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. fresh chopped thyme
  • 2 Tbsp. fresh chopped rosemary
  • 2 carrots, peeled, finely chopped
  • 2 stalks celery, finely chopped
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 2 Tbsp. tomato paste
  • 1 bay leaf

Directions

  1. Place ribs in a large bowl and season with salt, pepper and herbs. Cover and allow to come to room temperature.
  2. Preheat oven to 350°F.
  3. In a deep-sided, heavy-bottom Dutch oven, heat oil over medium heat.
  4. Add ribs and brown on all sides. Do this in batches if necessary. Do not crowd the pan. Transfer browned ribs to a plate and set aside.
  5. To Dutch oven add: Carrots, celery, onion and garlic. Sautee until softened, stirring as necessary.
  6. Add Coca-Cola, broth and tomato paste. Stir to combine. Add bay leaf.
  7. Return ribs to Dutch oven. Cover with lid.
  8. Transfer Dutch oven into oven and cook for 2 hours, turning ribs halfway through.
  9. Carefully remove lid and continue cooking additional 45 minutes or until ribs are fall-off-the-bone tender.
  10. Remove and discard bay leaf.
Notes:

Sauce can be served as is or for a smoother sauce, transfer ribs to serving platter, insert an immersion blender into a Dutch oven and carefully blend until smooth. If sauce is too thick, add in beef broth until you reach your preferred consistency.