Cola-Braised Short Ribs are delectable and perfect and actually not as hard to make as you think. Paired with creamy risotto, oh my it’s possibly my favorite dish ever. I am obsessed over The Bear TV show and watch it religiously in the kitchen when I’m cooking. This recipe is inspired by Sydney’s Cola-Braised Short Ribs and Risotto dish from the TV show but with my spin on it.
If you haven’t seen the show, you should. But if not, trust me when I say, short ribs and risotto is absolutely incredible and everyone deserves to taste how wonderful it is. Plus, for me it was also about the experience. I enjoyed shopping for the ingredients and getting everything together and preparing this phenomenal meal.
What is braising?
Braising is a combination of cooking meat at a quick high-heat sear to get a good crust and then on a low simmer covered and in cooking liquid. You want to braise short ribs to break down the connective tissues in the meat to make it tender and delicious.
What wine pairs best?
You want a nice dry red wine, not sweet. In this dish we’ll get sweetness from coca-cola. A Pinot Noir or Cabernet Sauvignon works great. Biggest suggestion, don’t spend too much and also be sure it’s a wine you like to enjoy drinking.
What pairs with cola-braised short ribs?
Risotto, polenta, mashed potatoes. Vegetable purees. Steamed veggies. Sautéed vegetables like mushrooms, broccoli, or Brussel sprouts would be a lovely addition. Green beans would be nice. A side salad would be a lighter option.
The dish needs acid
Earlier in the show Carmy (Carmen Berzatto) mentions to Sydney that it’s tremendous but not perfect. He then later texts Sydney telling her that her dish needs acid. So that’s exactly what we are going to do with this recipe. We are going to add some acid at the end and really tie it all together to make it perfect. Between the richness and creaminess it needs brightness and freshness which we get with acidity and herbs. I use lemon in this recipe because it is what I had available and I think it works nicely together. Other ways to add acidity could be vinegar, lime or other citrus juices.
In Season 1 Episode 8 (about 32:28 minutes in) you can catch a glimpse of the ingredients in Sydney’s cola-braised short ribs recipe when Carmy finds her black notebook.
Here’s my remake of Sydney’s Cola-Braised Short Ribs and Risotto Recipe (from The Bear TV Show) with fresh herbs from my garden.
Equipment for cola-braised short ribs
- Cast iron or dutch oven
- Slow cooker (6 quart or larger)
Ingredients for cola-braised short ribs
- 4 pounds short ribs
- 1-2 tsp black pepper
- 1-2 tsp salt
- 2 tablespoons avocado oil, divided
- 1 cup onion, chopped
- 1 cup carrot, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups coca cola
- ¼ cup thyme, chopped
- ½ cup parsley, chopped (I love herbs)
- 2 bay leaves
- 2 cups beef stock
- Acid – ½ lemon
Complete the dish with my Classic Risotto recipe.
Directions
Step 1
Pat ribs dry and season with salt and pepper all over the ribs so each side is seasoned. Heat 1 tablespoon of oil in a cast iron or dutch oven over medium-high heat, hot but not enough to burn. When the pan is hot, add the ribs and cook until seared and brown on all sides, total about 5 minutes or so. Cook in batches so each rib can get a nice sear on them. Also, if you notice your pan is getting too dark or burning, lower the heat a little and clean it out before starting the next batch of ribs. Remove the ribs to a slow cooker, 6 quart or larger is best.
Step 2
Add 1 tablespoon of oil to the pan and add the carrot and onion. Stir occasionally and cook until browned, about 3 to 5 minutes. Add garlic, tomato paste, thyme, and half of the parsley. Stir until combined. Add 2 cups of red wine and deglaze the bottom of the pan, scraping up all the brown bits of goodness. Cook for another 3 to 5 minutes. Transfer to the slow cooker. Add 2 cups of coca-cola. Stir as best as you can, then cover and cook on High for 4 hours.
Step 3
Remove the short ribs to a large plate. Strain the liquid into a medium saucepan. I discard the cooked vegetables but you can use them if you want (or save to munch on later). Add the juice of ½ of a lemon (or other acidic ingredient). Reduce until the sauce thickens, about 10-15 minutes. You want the liquid to coat the back of a spoon. Not too thick, not too runny.
Step 4
Serve the ribs with the sauce/gravy. Garnish with chopped parsley. I prefer these ribs over a bed of risotto as inspired by Sydney’s dish in the The Bear TV show.
Check out my Classic Risotto recipe, you’ll love it!
Now Chef, it’s time to enjoy your hard work. I hope you love this dish as much as I do!
If you made this recipe I would love to hear how it turned out. Feel free to share with me here or on my social media. @EmjaybeeDesign #EmjaybeeDesign
Here’s to flavorful recipes that inspire you to break out your creative side while you’re in the kitchen.
♥ Megan
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