Beef short ribs are one of the most flavorful cuts of beef, and when cooked low and slow in a rich and savory sauce, this dish is perfect for a special meal. I’ve been watching the television series “The Bear.” It’s about a group of people who run a restaurant in Chicago. One of the chefs created a short rib dish, which looked so good I just had to try making it myself. After finding several recipes online, I took what I liked from those and created my own. My cola-braised short ribs are now one of my favorites. First, the ribs are seared to hold in the juices, then cooked in a sauce of red wine, beef broth and cola. They are smothered in that rich and flavorful gravy, making them fall off the bone tender. Serve with my Parmesan risotto for the perfect pairing (the recipe is on my website www.talesofthedinnerbelle.com). This is a dish you’ll want to make for a special occasion, but it’s so good it will make any day of the week special.
Belle’s Cola-Braised Short Ribs4 pounds of beef short ribs (about 8)
2 teaspoons salt
1 teaspoon pepper
3 tablespoons extra virgin olive oil
1 onion, chopped
4 carrots, peeled and sliced into 1-inch pieces
4 celery stalks, halved lengthwise and sliced crosswise into 1-inch pieces
4 teaspoons minced garlic
2 tablespoons tomato paste
2 cups red wine
2 cups cola soft drink
2 cups beef stock
8 (4-inch) thyme sprigs
4 (6-inch) parsley sprigs
5 fresh bay leaves
2 tablespoons butter
2 teaspoons sherry vinegar or red wine vinegar
Pat short ribs dry using paper towels, and sprinkle all over with salt and pepper—heat the oil in a large pot (I use the stovetop safe insert from my slow cooker) over medium-high. Working in batches, if necessary, add the short ribs, and cook until browned on all sides, about 4 minutes per side. Transfer to a large plate, reserve the drippings in the pot, and set the short ribs aside.
Add the onion, carrots, and celery to the drippings in the pot; cook over medium, stirring occasionally, until vegetables start to soften, about 5 minutes. Add the garlic and tomato paste; cook, stirring constantly, until the tomato paste evenly coats the vegetables, 1 to 2 minutes. Add the wine and bring to a boil over medium-high. Cook, stirring occasionally, until the mixture thickens slightly, about 2 to 3 minutes. Add the cola and beef broth and bring to a boil over medium-high. Reduce heat to medium-low (If you don’t have a slow cooker with a stovetop safe insert and are using a pot, put the sauce into the slow cooker at this point.) and then place the short ribs back into the sauce. Tie together thyme and parsley sprigs using kitchen twine and nestle into cola mixture; add the bay leaves. Cover the slow cooker and cook on low for 6-8 hours. When finished, remove as much of the liquid as possible and skim the fat. Put the broth into a saucepan and cook over medium until the liquid is thickened and reduced enough to coat the back of a spoon, about 15 minutes. Remove from heat, and stir in butter and sherry vinegar—season with salt to taste. Remove the herb bundle and bay leaves from the slow cooker. Pour the sauce over the ribs in the slow cooker. Serve the ribs over risotto or mashed potatoes, and spoon the gravy over the top.
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