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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.

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)

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

Find it online: https://thefamilycooking.com/cola-braised-short-ribs-2/