Cola Braised Short Ribs

Why You’ll Love This Recipe

This dish offers a beautiful balance of flavors—deep umami from the beef and aromatics, sweetness from the cola, and just the right acidity from tomato and vinegar elements often added in the braising liquid. It’s a one-pot wonder that tastes even better the next day, making it ideal for both entertaining and meal prep. Plus, it’s easy to make with simple ingredients, and your home will smell incredible while it cooks.

Ingredients

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

• Bone-in beef short ribs
• Salt and pepper
• All-purpose flour
• Vegetable oil
• Onion
• Carrots
• Celery
• Garlic
• Tomato paste
• Cola (regular, not diet)
• Beef broth
• Worcestershire sauce
• Bay leaves
• Fresh thyme

Directions

1. Preheat your oven to 325°F (163°C).
2. Season the short ribs generously with salt and pepper, then dredge them lightly in flour.
3. Heat oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, then set them aside.
4. In the same pot, add chopped onions, carrots, and celery. Cook until softened, about 5–7 minutes.
5. Stir in garlic and tomato paste, cooking for another 1–2 minutes until fragrant.
6. Pour in the cola, scraping up any browned bits from the bottom of the pot. Add the beef broth, Worcestershire sauce, bay leaves, and thyme. Stir to combine.
7. Return the short ribs to the pot. The liquid should come about two-thirds up the sides of the ribs.
8. Cover the pot and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
9. Remove the pot from the oven. Discard the bay leaves and thyme stems. If desired, skim excess fat from the surface.
10. Serve the short ribs with the braising liquid spooned over the top.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 20 minutes
Cook time: 3 hours
Total time: Approximately 3 hours and 20 minutes

Variations

• Spicy Kick: Add a chopped chipotle pepper or a pinch of red pepper flakes for heat.
• Asian-Inspired: Replace Worcestershire with soy sauce and add a touch of fresh ginger.
• Different Protein: Use pork shoulder or beef chuck if short ribs are unavailable.
• Slow Cooker Method: After browning, transfer everything to a slow cooker and cook on low for 8 hours.
• Add Veggies: Add mushrooms or parsnips for extra depth and heartiness.

Storage/Reheating

Store leftover short ribs in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in a freezer-safe container for up to 3 months.
To reheat, warm gently on the stove over low heat or in a 325°F oven until heated through. Add a splash of broth or water if the sauce has thickened too much during storage.

FAQs

How does cola affect the flavor of the short ribs?

Cola adds sweetness and caramel notes while also helping tenderize the meat, giving the ribs a rich and balanced flavor.

Can I use diet cola for this recipe?

It’s best to use regular cola, as diet versions may have artificial sweeteners that can become bitter when cooked.

Do I need to brown the short ribs first?

Yes, browning adds a deep, savory layer of flavor that enhances the final dish.

Can I make this recipe ahead of time?

Absolutely. In fact, the flavor improves after sitting overnight, making it perfect for meal prep or entertaining.

What’s the best way to skim the fat from the sauce?

Let the dish cool slightly, then use a spoon to remove the fat from the surface. You can also refrigerate it and remove the solidified fat later.

Can I use boneless short ribs?

Yes, though bone-in ribs add more flavor. Adjust the cooking time slightly as boneless ribs may cook a bit faster.

What should I serve with cola braised short ribs?

Mashed potatoes, creamy polenta, or crusty bread are all excellent choices to soak up the sauce.

Can I make this in a pressure cooker?

Yes. Brown the ribs and vegetables using the sauté function, then pressure cook on high for about 45 minutes with a natural release.

Is this dish gluten-free?

It can be made gluten-free by using a gluten-free flour blend and ensuring all other ingredients (like broth and Worcestershire) are gluten-free.

Why not boil the ribs instead of braising?

Braising involves slow cooking with gentle heat and moisture, which breaks down tough fibers without drying out the meat—boiling can make them tough and less flavorful.

Conclusion

Cola braised short ribs are a flavorful and comforting dish that’s surprisingly easy to make. The blend of savory, sweet, and aromatic ingredients delivers a deeply satisfying meal that feels both rustic and luxurious. Perfect for cozy dinners, entertaining guests, or meal prepping for the week, this recipe is sure to become a favorite in your rotation.

Cola Braised Short Ribs

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Cola braised short ribs are a rich, savory dish with a touch of sweetness, made by slow-cooking beef short ribs in a flavorful braising liquid featuring cola, tomato paste, and aromatics until the meat is fall-off-the-bone tender.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 4 to 6 servings
• Category: Main Course
• Method: Braising
• Cuisine: American
• Diet: Halal

Ingredients

• 3–4 lbs bone-in beef short ribs
• Salt and pepper, to taste
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups regular cola (not diet)
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 4–5 sprigs fresh thyme

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Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the short ribs generously with salt and pepper, then dredge them lightly in flour.
3. Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, then remove and set aside.
4. In the same pot, add chopped onions, carrots, and celery. Cook until softened, about 5–7 minutes.
5. Stir in garlic and tomato paste. Cook for 1–2 minutes until fragrant.
6. Pour in the cola, scraping up any browned bits from the bottom of the pot.
7. Add beef broth, Worcestershire sauce, bay leaves, and thyme. Stir to combine.
8. Return the short ribs to the pot. The liquid should come about two-thirds up the sides of the ribs.
9. Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
10. Remove from the oven, discard the bay leaves and thyme stems, and skim any excess fat from the surface if desired.
11. Serve hot with the braising liquid spooned over the top.

Notes

• Add mushrooms or parsnips for extra heartiness.
• Tastes even better the next day—perfect for meal prep.
• Can be made in a slow cooker or pressure cooker.
• Substitute  beef chuck if short ribs are unavailable.
• Make it gluten-free by using GF flour and ingredients.

Nutrition

• Serving Size: 1 portion (based on 6 servings)
• Calories: 560
• Sugar: 14g
• Sodium: 820mg
• Fat: 34g
• Saturated Fat: 13g
• Unsaturated Fat: 18g
• Trans Fat: 1g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 40g
• Cholesterol: 135mg