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To make succulent short ribs slow-cooked in cola, you need a few key ingredients. The main star is 4 lbs of beef short ribs. This cut has rich flavor and becomes tender when cooked slowly. You also need 1 can (12 oz) of cola, which adds sweetness and depth. A cup of low-sodium beef broth keeps the dish moist. You will need 2 tablespoons of soy sauce and 1 tablespoon of Worcestershire sauce for extra umami. For flavor, have 1 medium onion chopped, 3 cloves of minced garlic, and 2 teaspoons of smoked paprika. Finally, gather 1 teaspoon each of salt and ground black pepper, 1 tablespoon of olive oil, and 2 bay leaves. Fresh parsley can garnish the dish.

Succulent Short Ribs Slow-Cooked in Cola

Discover the secret to mouthwatering comfort food with this succulent short ribs slow-cooked in cola recipe! This dish transforms tough beef into tender, flavor-packed bites that will delight your taste buds. Learn about essential ingredients, cooking tips, and mouthwatering pairings to impress your guests. Ready to elevate your dinner game? Click through to explore the full recipe and unleash the magic of cola-braised short ribs today!
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Ingredients
  

4 lbs beef short ribs

1 can (12 oz) cola (not diet)

1 cup low-sodium beef broth

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 medium onion, chopped

3 cloves garlic, minced

2 teaspoons smoked paprika

1 teaspoon ground black pepper

1 teaspoon salt

1 tablespoon olive oil

2 bay leaves

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Ribs: Pat the short ribs dry with paper towels and season generously with salt and black pepper on all sides.

    Sear the Ribs: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Once hot, add the short ribs in batches, searing each side for about 4-5 minutes until they develop a nice brown crust. Remove and set aside.

      Sauté Aromatics: In the same skillet, add chopped onions and garlic. Sauté for about 3-4 minutes until softened and fragrant.

        Combine Ingredients: Pour the cola, beef broth, soy sauce, and Worcestershire sauce into the skillet, scraping up any browned bits from the bottom. Stir in smoked paprika and bay leaves.

          Slow Cook: Return the short ribs to the skillet, making sure they’re submerged in the sauce. Bring to a simmer, then cover and transfer to a preheated oven at 300°F (150°C) or let it simmer on the stovetop on low heat for about 3 hours, until the ribs are tender.

            Thicken Sauce: After 3 hours, remove the ribs from the sauce and set aside. If desired, strain the sauce into a saucepan and bring it to a gentle simmer over medium heat. Let it reduce for about 10-15 minutes, until slightly thickened.

              Serve: Serve the short ribs drizzled with the reduced sauce, and garnish with chopped parsley for freshness.

                Prep Time: 20 min | Total Time: 3 hrs 30 min | Servings: 6

                  - Presentation Tips: Serve the short ribs on a large platter with a sprinkle of parsley. Spoon extra sauce over and accompany with creamy mashed potatoes or crusty bread for a complete meal.