Go Back
–+ servings
A braised short rib with a glossy dark sauce rests on a bed of creamy risotto, served on a white plate.

Cola Braised Short Ribs with Risotto

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours 56 minutes
Chill 9 hours
Total Time 14 hours 26 minutes
Servings: 6
Course: Dinner, Main Course, Meat
Cuisine: American, Modern
Calories: 471
Ingredients Equipment Method Nutrition Notes

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, to serve

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

Notes

Storage: cover and refrigerate for up to 4 days; the flavor improves overnight. Reheat gently in the sauce over low heat until warmed through.

Tried this recipe?

Let us know how it was!