Fall off the bone tender Coca-Cola Braised Short Ribs. Serve these braised ribs shredded over mashed potatoes, polenta, risotto or mashed cauliflower for a complete comforting meal.
‘Tis the season for low and slow cooked comfort foods. If I’m honest, that is one of the very few things that I enjoy about the cold weather months. What can I say, I am a summer baby and prefer longer WARMER days. Warm bowls of comfort food are the silver lining that will help get me through these months. That and: blankets, boots, roaring fires, beanies and bourbon.
I recently partnered with Coca-Cola for an Instagram campaign where I created these braised beef short ribs. I knew they were just too tasty not to share on the blog and I think you’ll agree.
Coca-Cola, is my preferred cola, and has been since as far back as I can remember. I am from Georgia after all, which fun fact, happens to also be the birthplace of Coca-Cola.
In case you’re wondering, the soda gives it an underlying sweetness that doesn’t overpower the meat but compliments it beautifully.
How Do You Make Braised Short Ribs?
Our short ribs start out getting seasoned with salt, pepper and herbs and then they’re set aside for a spell to take the chill off. A quick sear on all sides and then the vegetables join the party pot to soften. Next come the liquids and remaining ingredients. Then the low and slow magic happens. You’ll know it’s happening because your house will smell amazing while the short ribs are cooking away until they are fall off the bone tender.
What do you pair with Coca-Cola Braised Short Ribs?
Once they’re cooked, you can shred the meat or leave it as is with the bone. Either way don’t forget a bed of creamy deliciousness (think: MASHED POTATOES, mashed cauliflower, RISOTTO or POLENTA) to serve them over. That sauce is splendid and something to text home about.
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- 4 pounds beef short ribs
- kosher salt
- black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh chopped thyme
- 2 tablespoons fresh chopped rosemary
- 2 carrots – peeled and finely chopped
- 2 stalks celery – finely chopped
- 1 small onion – minced
- 3 cloves garlic -minced
- 2 cups Coca-Cola
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- Place ribs into a bowl large enough to hold all ribs. Season ribs with
salt/pepper and herbs. Cover and allow ribs to come to room
- Preheat oven to 350 degrees.
- Into a deep sided heavy bottom Dutch oven heat oil over medium heat
- 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.
- To Dutch oven add: carrots, celery, onion and garlic. Saute until softened. Stirring as necessary.
- Add Coca-Cola, broth, tomato paste. Stir to combine. Add bay leaf.
- Return ribs to Dutch oven. Cover with lid.
- Transfer Dutch oven into oven and cook for 2 hours. Turning ribs half way through.
- Carefully remove lid and continue cooking additional 45 minutes OR until ribs are fall off the bone tender.
- Remove and discard bay leaf.
Sauce can be served as is OR for a smoother sauce, transfer ribs to serving platter, insert an immersion blender into Dutch oven and carefully blend until smooth. IF sauce is too thick you can thin with additional beef broth if necessary.
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