Cola Braised Short Ribs

Why You’ll Love This Recipe

• The cola adds both sweet caramel notes and tenderizing power—helping break down the meat’s connective tissue and yielding a melt-in-your-mouth texture.
• The slow braise allows the beef’s natural umami to deepen, creating a sumptuous, comforting dish.
• It’s versatile: while it may feel like a special-occasion recipe, with the right planning you can make it on a weekend and enjoy impressive results with leftovers.
• The sauce is a standout: rich, complex, and perfect for spooning over creamy sides.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef short ribs (bone-in or boneless)
• Kosher salt & freshly ground black pepper
• Neutral cooking oil (such as canola or vegetable)
• Yellow onion, sliced or chopped
• Carrots, roughly chopped
• Celery stalk(s), chopped (optional but adds depth)
• Garlic cloves, chopped
• Tomato paste
• Cola (non-diet)
• Beef broth or stock
• Herbs: bay leaves, thyme sprigs, parsley stems (optional)
• Optional wine (red or white) to deglaze
• Butter or sherry vinegar (to finish the sauce)

Directions

1. Preheat your oven to around 325 °F (163 °C) (or adjust if using a different method).
2. Season the short ribs generously with salt and pepper. Pat dry.
3. In a heavy-bottomed oven-safe pot (Dutch oven) heat the oil over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove and set aside.
4. In the same pot, add the onion, carrots (and celery if using) and sauté until softened and beginning to brown (about 5 minutes). Add the garlic and tomato paste, and cook until the tomato paste darkens slightly and the garlic is aromatic.
5. If using wine, pour in now and deglaze the pot, scraping up brown bits; reduce by about half.
6. Add the cola and beef broth/stock. Stir to combine and bring to a simmer. Add the herbs (bay leaves, thyme, parsley stems). Return the short ribs to the pot, nestling them into the liquid so they are mostly covered.
7. Cover with the lid and transfer to the oven. Braise for about 2–4 hours (depending on size of ribs) until the meat is fork-tender and nearly falling off the bone. Some recipes recommend 3½-4 hours.
8. Remove the ribs from the pot. Strain the braising liquid (remove solids) and skim off excess fat (you may chill briefly so fat firms and can be removed). Return the liquid to the pot and reduce over medium heat until it thickens to coat the back of a spoon (about 15-20 minutes) and attains a glossy consistency.
9. Stir in a knob of butter and/or a splash of sherry vinegar (or other acid) to brighten the sauce. Season with additional salt & pepper as needed.
10. Return the short ribs to the sauce to warm through and coat them. Serve the ribs topped with sauce over your choice of creamy mashed potatoes, polenta, or risotto.

Servings and timing

• Serves: approximately 4 to 6 people (depending on rib size and accompaniment).
• Active preparation time: about 30 minutes
• Braising/cook time: about 2½ to 4 hours (plan closer to 3–4 hours for best tenderness)
• Total time: approximately 3 to 4½ hours

Variations

• Use bone-in short ribs versus boneless for extra depth of flavor.
• Swap in different soda flavors: while classic cola is typical, some cooks experiment with root beer or cola-flavored soft drinks for different notes.
• Change the accompaniment: serve over creamy polenta, buttery mashed potatoes, or a savory risotto.
• Add additional aromatics: mushrooms, leeks, parsnips, or even a smoked paprika rub for smoky depth.
• Use a slow cooker or pressure cooker version for time flexibility. Some versions do the braise in an Instant Pot in under two hours.

Storage/Reheating

• Storage: Allow the ribs and sauce to cool, then transfer to an airtight container and refrigerate for up to 3-4 days. For longer storage, you can freeze (meat + sauce) for up to 2-3 months.
• Reheating: Reheat gently over medium heat on the stovetop, adding a splash of beef broth or water if the sauce has thickened too much. Alternatively, reheat in the microwave in intervals, stirring between each.
• Tip: Because the sauce contains fat, chilling first allows you to remove hardened fat and reheat a cleaner, less greasy dish.

FAQs

1. What cut of beef should I use for cola-braised short ribs?

Use beef short ribs (bone-in or boneless). The bone-in version adds extra flavor, but boneless can be used if you prefer easier serving. Choose ribs with good marbling and a decent amount of connective tissue so they benefit from long, gentle cooking.

2. Why cola? Can I substitute something else?

Cola adds sweetness, caramel notes, and mild acidity which help tenderize the meat and enrich the braising liquid. If you prefer, you could substitute a non-diet cola, root beer, or even a combination of beef broth and a sweetener (but the flavor will be somewhat different).

3. Do I have to cook it in the oven?

No — you can braise on the stovetop (on very low heat, covered) or use a slow cooker. For faster cooking, you can use a pressure cooker/Instant Pot version (~45 minutes under pressure) though the texture may differ slightly.

4. How do I know when the short ribs are done?

They are done when the meat is fork-tender, pulls easily, and is nearly falling off the bone (if bone-in). You should be able to thread a fork through the meat with minimal resistance.

5. Why strain and reduce the braising liquid instead of serving it as is?

Straining removes aromatics and vegetables that have done their job; reducing concentrates flavor and gives the sauce a syrupy texture that coats the meat beautifully. Skimming fat ensures a cleaner sauce with better mouthfeel.

6. What should I serve with it?

This dish pairs wonderfully with mashed potatoes, creamy polenta, risotto, or buttery pasta. Choose a side that can soak up the sauce. Soft greens or roasted vegetables also complement the richness.

7. Can I prepare parts of this ahead of time?

Yes — you can sear the ribs and prep the vegetables ahead, then refrigerate and finish braising later. After cooking, the ribs and sauce can also be made ahead, refrigerated overnight (which helps the flavors meld) and then reheated for serving.

8. How should I season the dish?

Basic salt and pepper are enough for the ribs; the braising liquid provides deep flavor. Taste the sauce after reduction and adjust salt, pepper, and perhaps a bit of acid (vinegar or lemon) to brighten. You may add fresh herbs at the end for garnish.

9. Is it too sweet because of the cola?

No — the sweetness of the cola is balanced by the savory beef, aromatics, and acidity (from wine, vinegar, or even the tomato paste). If you’re concerned, you can reduce the cola slightly or add extra beef broth. A splash of vinegar at the end helps cut any excessive sweetness.

10. How can I make the dish less rich/heavy?

You can lighten it by reducing the amount of fat (skim the fat well), pairing it with a lighter side (such as steamed vegetables), or reducing the portion size of the meat per serving. Also, serve with something crisp or acidic (like a salad with vinaigrette) to offset the braise’s richness.

Conclusion

This cola-braised short ribs recipe delivers a truly indulgent yet accessible dish. With the cola providing caramel and tenderizing elements, and with a slow, gentle braise bringing out the richness of the beef, you get a deeply comforting main course that’s sure to impress. Whether for a cozy weekend dinner or a special gathering, it offers great flavor and texture—and with good leftovers, you’ll be glad you made it ahead. Enjoy your cooking and savor every bite.

Cola Braised Short Ribs

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Rich, tender beef short ribs slowly braised in cola with aromatic vegetables, herbs, and stock, creating a deep, glossy sauce perfect for serving over mashed potatoes, polenta, or risotto.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 3–4 hours
• Total Time: 3.5–4.5 hours
• Yield: 4–6 servings
• Category: Main Course
• Method: Braising
• Cuisine: American
• Diet: Halal

Ingredients

• 3–4 lbs beef short ribs (bone-in or boneless)
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp neutral cooking oil (canola or vegetable)
• 1 large yellow onion, sliced or chopped
• 2 carrots, roughly chopped
• 1 celery stalk, chopped (optional)
• 4 garlic cloves, chopped
• 2 tbsp tomato paste
• 2 cups cola (non-diet)
• 2 cups beef broth or stock
• 2 bay leaves
• 3 sprigs fresh thyme
• Parsley stems (optional)
• 1/2 cup red or white wine (optional, for deglazing)
• 1 tbsp butter or 1 tsp sherry vinegar (to finish sauce)

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Instructions

1. Preheat oven to 325°F (163°C).
2. Season short ribs generously with salt and pepper, then pat dry.
3. Heat oil in a heavy, oven-safe pot or Dutch oven over medium-high heat. Sear ribs on all sides until well browned. Remove and set aside.
4. Add onion, carrots, and celery to the pot. Sauté for 5 minutes until softened and lightly browned.
5. Add garlic and tomato paste, cooking until fragrant and the tomato paste darkens.
6. Deglaze with wine (if using), scraping the bottom of the pot to release browned bits; reduce by half.
7. Pour in cola and beef broth. Stir to combine, then add bay leaves, thyme, and parsley stems.
8. Return short ribs to the pot, ensuring they are mostly submerged. Bring to a simmer, then cover and transfer to the oven.
9. Braise for 3–4 hours, until the meat is fork-tender and nearly falling off the bone.
10. Remove ribs and strain the braising liquid. Skim off excess fat.
11. Reduce the strained liquid over medium heat for 15–20 minutes until glossy and thick enough to coat a spoon.
12. Stir in butter or sherry vinegar, adjust seasoning with salt and pepper.
13. Return short ribs to the sauce to warm through. Serve over mashed potatoes, polenta, or risotto with sauce spooned over the top.

Notes

• Bone-in ribs provide deeper flavor, but boneless also work well.
• Use non-diet cola for best caramelization and sweetness balance.
• Skim fat after cooling for a cleaner sauce.
• Can be prepared ahead — flavors improve overnight.
• For a quicker version, use an Instant Pot or slow cooker.

Nutrition

• Serving Size: 1 portion (about 1 short rib with sauce)
• Calories: 550
• Sugar: 12g
• Sodium: 820mg
• Fat: 35g
• Saturated Fat: 14g
• Unsaturated Fat: 18g
• Trans Fat: 1g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 145mg