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
Method
Season & Sear:
- Season short ribs generously with kosher salt and pepper. Let sit for 1 hour (or overnight in the fridge). Preheat oven to 275°F.
- In a Dutch oven over medium-high heat, add oil and sear the ribs on all sides until deeply browned.
Build the Braise:
- Add onions and carrots to the pot. Sauté until softened and beginning to caramelize, about 8–10 minutes.
- 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:
- 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:
- Remove the ribs to a container. Strain braising liquid and discard solids. Chill both the meat and sauce overnight.
Finish the Sauce:
- 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:
- Reheat ribs in the sauce. Serve over creamy risotto. Spoon sauce over top and finish with fresh herbs if desired.