by Jocelyn (Grandbaby Cakes) · Updated
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These intensely flavorful, perfectly spiced and sticky Braised Short Rib Recipe fall apart from being so tender! Highly addictive and delicious!
A few weekends ago, I had the pleasure of attending my first NYCWFF, the Food Network & Cooking Channel New York City Wine and Food Festival. It was truly a foodie’s dream come true, which means I was in absolute heaven.
One dish I ended up enjoying at three different booths was a classic short rib. First of all, I LOVE short ribs. They taste magical and melt in your mouth. And secondly, I loved seeing braised short ribs served in several different capacities with a classic braised preparation. They inspired this dish.
Table of Contents
Ingredients
The flavors that truly enhance this recipe are the following:
- Beef Short Ribs (definitely the most crucial ingredient in this recipe)
- Onion
- Bacon
- Garlic
- Coca Cola
- Soy Sauce
- Brown Sugar
To make the best short ribs, you need to start with high quality short ribs. Those should be very meaty with some nice marbling of fat in there. But not too much fat! Fat is essential for flavor in short ribs so it must be there but you don’t want a ton of fat on the surface there.
How to Make Braised Short Ribs
- Preheat oven to 375 degrees.
Add olive oil to large pot or dutch oven over medium high heat. Next add short ribs to the hot pot. Liberally season with salt and pepper to taste.
- Sear ribs on all sides until golden brown. Once beef is finished searing, remove from pot, drain on paper towels, and place to the side.
- Next add chopped onion and bacon to pan and brown until onion is tender.
- Add garlic and only cook for 30 seconds.
- Sprinkle in flour and stir together and cook for about 2 minutes.
- Pour in Coca-Cola, beef stock, and soy sauce then stir in brown sugar and whisk until everything is smooth.
Add thyme sprigs then bring the braising liquid to a boil.Once boiling, return beef short ribs to liquid, cover with top and place in the oven for 2 – 2 1/2 hours or until ribs are completely tender (easily separated with a fork) and the liquid has thickened into a gravy that has stuck to the ribs.
Tips
Tip 1: I selected boned beef short ribs for this recipe (you can use boneless) but you can replace with chuck roast if it isn’t available.
Tip 2: You can pick any co*ke flavor you want! Grab a cherry co*ke or vanilla to switch up the flavor even more in this dish!
Tip 3: Deglaze!!!!
Deglazing is crucial for additional flavor. Make sure that everything on the bottom of the pot gets right back into your food.
Tip 4: Make this dish ahead!
I love to make this dish ahead even the night before a dinner party or holiday. Stick the meat in the fridge and let the fat solidify on the top and you can scrape it off and then heat them through again.
These Braised Beef Short Ribs will taste even better the NEXT DAY!!
What To Serve with this Braised Beef Short Ribs Recipe
The results are a sweet yet savory short rib recipe that is the perfect dish to serve for any special occasion or holiday around the corner.
What should you serve these with?
- How about GRITS or polenta? This will provide a nice change of pace!
- These Garlic Mashed Potatoes are always a win!
- Serve with these Collard Greens for a nice veggie!
- For a Caribbean twist, try these with Rice and Peas!
- For a myriad of veggies, try this Succotash as a lovely compliment!
co*ke Braised Short Ribs
These intensely flavorful, perfectly spiced and sticky co*ke braised Beef Short Ribs fall apart from being so tender! Highly addictive and delicious, you will want to eat these everyday of the week.
3.81 from 26 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 15 minutes minutes
Servings: 4 servings
Calories: 657kcal
Author: Jocelyn Delk Adams
Ingredients
- 3 tablespoons olive oil
- 2 pounds beef short ribs about 4-5 bone in short ribs
- Salt and pepper to taste
- 1 medium onion chopped
- 3 slices bacon cut into smaller pieces
- 1 1/2 teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 2 1/2 cups Coca-Cola
- 1 1/2 cups beef stock
- 1/3 cup soy sauce
- 1/2 cup light brown sugar packed
- 3 thyme sprigs
- Fresh parsley for garnish
- Optional: Serve over polenta and sauted kale
Instructions
Preheat oven to 375 degrees.
Add olive oil to large pot or dutch oven over medium high heat. Next add short ribs to the hot pot. Liberally season with salt and pepper to taste.
Sear ribs on all sides until golden brown. Once beef is finished searing, remove from pot, drain on paper towels, and place to the side.
Next add chopped onion and bacon to pan and brown until onion is tender.
Add garlic and only cook for 30 seconds.
Sprinkle in flour and stir together and cook for about 2 minutes.
Pour in Coca-Cola, beef stock, and soy sauce then stir in brown sugar and whisk until everything is smooth.
Add thyme sprigs then bring the braising liquid to a boil.
Once boiling, return beef short ribs to liquid, cover with top and place in the oven for 2 – 2 1/2 hours or until ribs are completely tender (easily separated with a fork) and the liquid has thickened into a gravy that has stuck to the ribs.
Serve with polenta and sauteed kale if desired and enjoy.
Notes
I selected boned beef short ribs for this recipe (you can use boneless) but you can replace with chuck roast if it isn’t available.
Nutrition
Calories: 657kcal | Carbohydrates: 49g | Protein: 38g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 108mg | Sodium: 1490mg | Potassium: 907mg | Sugar: 41g | Vitamin A: 35IU | Vitamin C: 3.5mg | Calcium: 59mg | Iron: 5.1mg
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