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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?
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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.