Name: The Bear Sydney's Cola Braised Short Ribs
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 4 bone-in beef short ribs (about 1.5 lbs total); 1 tsp kosher salt; 1 tsp cracked black pepper; 2 tbsp olive oil; 1 large yellow onion, chopped; 3 garlic cloves, minced; 1 cup cola (preferably Coca-Cola); 1 cup beef broth; 2 tbsp tomato paste; 2 sprigs fresh rosemary; 1 bay leaf; 1 tbsp Worcestershire sauce; Salted mashed potatoes, for serving; Fresh rosemary, for garnish

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🍖 Coke-Ruby Glazed Short Ribs 🍶 — Tender, Sweet, & Impossible to Resist

1. Introduction

Ever tasted a dish so deeply savory, so luxuriously unctuous, that it feels like culinary alchemy? That’s what happens when humble cola braised short ribs hit the pot. This recipe—inspired by the rugged simplicity of *The Bear*’s Sydney—elevates classic American comfort into something cinematic: caramelized edges, glistening cola glaze, and beef so tender it surrenders at the touch of a fork. We’re talking slow-cooked perfection where cola isn’t just a sweetener—it’s a flavor amplifier, tenderizer, and glossy finish all in one. This isn’t just dinner. It’s story-worthy food.

2. Why You’ll Love This Recipe

Only 1 pot (plus a tray for searing) — minimal cleanup, maximum flavor

Ready in under 3 hours (mostly hands-off)
Friendly for meal prep or special occasions — impressive without being fussy
Uses pantry staples + just one unique ingredient: cola
Fall-off-the-bone texture every single time
Pair-friendly: think mashed potatoes, crusty bread, or even over polenta

3. Kitchen Tools You Need

You don’t need a professional kitchen to make this recipe—just the right tools for deep flavor and effortless cleanup. The right cookware ensures even heat distribution and helps build that rich fond (the delicious brown bits that become flavor bombs later). I’ve tested this method across several Dutch ovens, but here are my top picks for consistent, restaurant-quality results:

T-fal 14-Piece Hard Anodized Nonstick Cookware Set — fantastic if you want a complete, durable kitchen overhaul
Crock-Pot Family-Size Slow Cooker — ideal for setting it and forgetting it (simmer on low for 6–7 hours)
Ninja Air Fryer Pro Crisp & Roast 4-in-1 — perfect for searing ribs quickly and crisping the final glaze

Compact 6-in-1 Digital Air Fryer by Amazon Basics — small footprint yet powerful for small-batch batches or side dishes
Fullstar Ultimate Veggie Prep Master — slices carrots and onions evenly for consistent browning

4. Ingredient Notes

Don’t skip the details—this is where home cooking becomes exceptional.

Beef short ribs — opt for bone-in, USDA Prime or Choice. Marble fat is your friend—it renders into silkiness.
Cola — I use real sugar cola (like Coca-Cola Classic), not diet. The sucrose builds a richer, glossier glaze and deeper fond. Zero-calorie substitutes won’t caramelize the same.
Tomato paste — adds umami depth and helps emulsify the sauce. Stir it into the oil with the aromatics to “cook out” its raw edge.

Apple cider vinegar — a touch cuts the sweetness and balances the glaze. You’ll barely taste it, but the ribs will hum with complexity.
Garlic & onion — use yellow or sweet Vidalias—they caramelize beautifully.
Dried thyme & bay leaf — subtle backbone. Don’t swap fresh unless you reduce the amount (2x fresh = more pungent).

5. How to Make The Bear Sydney’s Cola Braised Short Ribs

This isn’t complicated—just Methodical. I’ll walk you through each visual and olfactory cue so you *know* when it’s ready, not just when the timer beeps.

Phase 1: Sear Like a Pro

Pat the ribs extremely dry with paper towels. Season generously with salt and fresh black pepper. Heat 2 tablespoons of avocado oil (or rendered bacon fat!) in a heavy-bottomed Dutch oven over medium-high heat. Sear the ribs—brown on all sides, about 3–4 minutes per side. Don’t crowd the pan. Work in batches. That deep mahogany crust? That’s flavor gold.

Phase 2: Build the Base

Reduce heat to medium. Add 1 diced onion, 3 minced garlic cloves, and 2 chopped carrots (optional, for extra body). Sauté 5 minutes until softly golden. Push to the side, add 2 tablespoons tomato paste, and stir 1 minute until it darkens slightly and smells nutty—don’t burn it.

Now add 1 cup cola and scrape up all the browned bits from the pan bottom with a wooden spoon. This *fond* is liquid flavor essence.

Phase 3: Braise

Return ribs to the pot, bone-side down. Pour in enough chicken or beef stock (or more cola) to come halfway up the ribs. Add 1 bay leaf and 1 teaspoon dried thyme. Bring to a gentle simmer, cover tightly, and transfer to a 325°F (165°C) oven for 2.5 to 3 hours, or until fork-tender. Check after 2 hours—you want the meat pulling back from the bone, not falling off.

Phase 4: Reduce & Glaze

Remove ribs and set aside. Strain the sauce into a clean pot, pressing gently on solids. Discard bay leaf and thyme stems. Simmer uncovered over medium heat for 15–20 minutes until the sauce is syrupy and coats the back of a spoon. Stir in 1 tablespoon apple cider vinegar and adjust salt to taste.

Return ribs to the pot, coat in glaze, and broil on high for 3–4 minutes for a sticky, caramelized finish—watch closely!

6. Expert Tips for Success

Dry the ribs before searing—wet meat steams, not sears.
Let the ribs rest 10 minutes after brushing with glaze—keeps them juicier.
If the sauce is too sweet, add a squeeze of lemon or extra vinegar at the end.

For deeper cola flavor, reduce ½ cup cola separately with the vinegar and add it back.
Serve with Direwolf Bread Loaves to soak up every drop.

7. Variations & Substitutions

Smoke it — Add 1 teaspoons smoked paprika or a splash of liquid smoke to the braise.

Asian-inspired — Swap cola for Diet Coke (to reduce sweetness) + 2 tablespoons soy sauce, 1 tbsp sesame oil, 1 star anise.
Vegetarian twist — Use king oyster mushrooms or beetroot “ribs” + tamari-based cola glaze.
Spicy version — Add 1 chipotle in adobo or ½ teaspoon cayenne to the sauce.

8. Storage & Reheating

Store cooled ribs in their sauce in an airtight glass container for up to 4 days. Freezes brilliantly for up to 3 months.

Reheat gently in a covered pot over low heat—add a splash of water or stock if it’s too thick. Avoid the microwave alone (it can toughen the meat). For extra glaze fidelity, finish under the broiler for 2 minutes.

9. FAQ

Can I use diet cola?
You *can*, but the glaze won’t caramelize properly. Diet colas use artificial sweeteners that may turn bitter when reduced. Stick with regular for that glossy, syrupy finish.

Do I have to cover the pot while braising?
Yes! A tight-fitting lid traps steam and moisture, keeping the collagen breaking down. An aluminum foil layer under the lid helps prevent condensation drip that dilutes the sauce.

Why did my ribs turn out tough?
Likely they weren’t cooked long enough, or the heat was too high. Short ribs need low and slow. The meat should tear easily with a fork—not pull, but *yield*.

What to serve with cola braised short ribs?
Try Earl Grey Scones for contrast or a simple buttered egg noodles. For full thematic delight, pair with our Mad Men Deviled Eggs as a savory appetizer.

10. Conclusion

There’s magic in taking something ordinary—like cola—and weaving it into something extraordinary: tender beef, glossy glaze, rich aroma. These cola braised short ribs honor the spirit of creativity in cooking—simple ingredients, bold intention, and a little cinematic flair. Make them for date night, Sunday roast, or to impress your next dinner party. And when the first forkful falls apart on your tongue? You’ll know—this isn’t just dinner. It’s memory-making.

The Bear Sydney’s Cola Braised Short Ribs