Cola-Braised Beef Short Ribs

Ingredients

• 3 lbs. Beef Short Ribs, boneless
• 2 Tbsp. salt
• 2 tsp. black pepper
• 2 Tbsp. beef tallow
• 1 large onion, quartered
• 3 garlic cloves, minced
• 4 carrots, roughly chopped
• ¼ cup tomato paste
• 2 cups beef stock
• 1 qt. (approximately 2 cans) cola

Preparation

1. Step 1

   Preheat oven to 350°F. Place a Dutch oven, over MEDIUM-HIGH heat on the stove.

2. Step 2

   Season the Short Ribs with salt and pepper. When the Dutch oven is hot, add the tallow and Short Ribs. Allow to sear until golden brown on all sides 4-5 minutes per side.

3. Step 3

   Remove the Short Ribs from the Dutch oven. Add onions and carrots. Sauté until onions become translucent and carrots are softening. Add garlic and stir until fragrant.

4. Step 4

   Next, add the tomato paste, stir until smooth and the vegetables are coated.

5. Step 5

   Pour in the stock and deglaze pan, then add cola.

6. Step 6

   Add Short Ribs into the liquid. The liquid should come up ⅔ of the way up the meat. Bring to a boil. When boiling, cover the pan and place in oven.

7. Step 7

   Braise for 3 ½-4 hours or until fork tender. If the beef requires more cooking, add additional beef stock if liquid levels are too low.

8. Step 8

   Reserve liquids for gravy and drizzle atop the final dish.