Ingredients
Scale
- 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
Instructions
- Season short ribs generously with salt and pepper.
- Heat olive oil in alarge Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned (5–6 minutes per side). Transfer to a plate.
- Reduce heat to medium, add onion and garlic, and sauté until softened (5 minutes).
- Stir in tomato paste and cook 1 minute until fragrant.
- Pour in cola and deglaze, scraping up browned bits. Add beef broth, Worcestershire, rosemary, and bay leaf. Return ribs to pot, lid, and bring to a simmer.
- Cover and transfer to a preheated 325°F (165°C) oven. Braise for 2.5–3 hours, until meat is fork-tender.
- Transfer ribs to a platter. Strain braising liquid into a saucepan, reduce over medium heat until slightly thickened (10–12 minutes). Skim off excess fat.
- Serve ribs over mashed potatoes, drizzled with reduced sauce, and garnished with fresh rosemary.
Notes
- For extra depth, add a splash of balsamic vinegar or Dijon mustard to the braising liquid.
- Can be made 1–2 days ahead— Flavor improves overnight!
- Discard excess fat after chilling if preparing ahead.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Method: Braising
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 1 rib + 1/4 sauce + 1 cup mashed potatoes
- Calories: 620 Kcal
- Sugar: 28g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 125mg
