Cola Braised Short Ribs with Risotto

Fall-off-the-bone tender short ribs braised low and slow in cola, wine, and herbs-just like Sydney's from The Bear. Served over creamy risotto with a glossy, rich reduction sauce.

Why You'll Love Cola Braised Short Ribs with Risotto

Inspired by The Bear, these cola-braised short ribs are fall-apart tender with a rich, slightly sweet depth from cola and veal stock. Served over creamy risotto, it's a showstopper of a dish that brings comfort and elegance to the table.

Tips and Tricks

• Season the ribs well in advance-overnight if possible-for maximum flavor.
• Don't rush the sear; deep browning builds flavor into the final dish.
• Chill overnight for easier fat removal and deeper flavor the next day.

Variations

• Swap risotto for creamy polenta or mashed potatoes.
• Try using bone-in chuck roast if you can't find short ribs.
• Add a splash of balsamic vinegar for extra depth in the reduction.

Substitutions

• Veal demi-glace → beef demi-glace or concentrated beef stock.
• Cola → root beer or Dr Pepper for a twist.
• White wine → dry red wine or skip and use extra stock.

Best Served With

• Parmesan risotto or creamy polenta
• Charred broccolini or glazed carrots
• A bold red wine like Cabernet Sauvignon

How to Store Leftovers

• Store ribs and sauce in separate airtight containers in the fridge for up to 3 days.
• Reheat gently on the stovetop or in the oven at 300°F until warmed through.
• Freeze for up to 2 months-thaw overnight in the fridge before reheating.

Common Questions

Cola Braised Short Ribs with Risotto

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Fall-off-the-bone tender short ribs braised low and slow in cola, wine, and herbs-just like Sydney's from The Bear. Served over creamy risotto with a glossy, rich reduction sauce.

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Prep Time 30 minutes mins

Total Time 1 day d

Course: Dinner, Main Course, Meat

Cuisine: American, Modern

Calories: 471

Ingredients Equipment Method Nutrition

Ingredients

  

Short Ribs & Braise:

• 6 English cut short ribs ~4 lb
• Kosher salt to taste
• Freshly ground black pepper to taste
• Vegetable oil as needed
• 2 Onions diced
• 2 -3 Medium carrots diced
• 1½ cups Dry white wine
• 1 cup Cola
• 4 tablespoon Veal demi-glace
• 8 -10 Thyme sprigs
• 6 -8 Parsley stems and a few leaves
• 2 Bay leaves
• Veal stock as needed to nearly cover

To Serve:

• Risotto your preferred recipe

Equipment

• Dutch oven or heavy pot
• Sealable containers
• Paring knife
• Tongs
• Ladle
• Large Skillet
• Fine Mesh Strainer

Method

 

Season & Sear:

1. Season short ribs generously with kosher salt and pepper. Let sit for 1 hour (or overnight in the fridge). Preheat oven to 275°F.
2. In a Dutch oven over medium-high heat, add oil and sear the ribs on all sides until deeply browned.

Build the Braise:

1. Add onions and carrots to the pot. Sauté until softened and beginning to caramelize, about 8-10 minutes.
2. Deglaze with white wine and simmer 1-2 minutes. Add cola, demi-glace, thyme, parsley, and bay leaves. Pour in veal stock until ribs are nearly submerged.

Slow Cook:

1. Cover and transfer the pot to the oven. Braise for 3-4 hours, flipping the ribs halfway through. They're done when a paring knife slides in with no resistance.

Chill Overnight:

1. Remove the ribs to a container. Strain braising liquid and discard solids. Chill both the meat and sauce overnight.

Finish the Sauce:

1. Skim fat from the chilled braising liquid. Transfer to a wide skillet and bring to a boil. Reduce for about 1 hour, or until it coats a spoon.

Plate & Serve:

1. Reheat ribs in the sauce. Serve over creamy risotto. Spoon sauce over top and finish with fresh herbs if desired.

Nutrition

Calories: 471kcalCarbohydrates: 53gProtein: 3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.03gSodium: 36mgPotassium: 583mgFiber: 4gSugar: 34gVitamin A: 17IUVitamin C: 16mgCalcium: 89mgIron: 2mg

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