Coca Cola Short Ribs
If my short ribs are not drowned in a beautiful braising liquid, I don’t want them.
When the weather cools down, it’s time to braise some short ribs.
As the air turns crisp and autumn settles in, there’s nothing cozier than the aroma of something slow-cooking in a Dutch oven. For me, it’s the season of braising—when tender, fall-apart meats bathed in rich sauces take center stage, especially when served over a bed of velvety pomme purée. Is there anything more comforting? I doubt it. Over the years, I’ve picked up some invaluable techniques in culinary school that can transform your short ribs into a masterpiece. I want to share these tips with you, so you can elevate your braising game and savor every bite of this quintessential comfort food.
Salt in Advance
Seasoning your meat ahead of time is a crucial step for perfectly braised short ribs. Generously coating each piece with Kosher salt ensures two important outcomes:
Deep, Even Seasoning: When salted in advance and left in the refrigerator, the meat absorbs the salt, seasoning the ribs from the inside out. This step guarantees flavorful meat through and through. It’s important that you use Kosher salt and not table salt to do this step. Table salt is a much saltier salt and will totally ruin the dish. Kosher salt is less dense than table salt and doesn’t dissolve in foods as rapidly.
Better Browning: Placing the salted ribs on a rack in the fridge overnight allows the refrigerator's airflow to dry the surface of the meat. This dryness helps create a golden, even crust when browning. For best results, salt your short ribs the night before and let them rest uncovered on a rack over a baking sheet in the refrigerator.
Brown Thoroughly
Browning your short ribs before braising is a step you can’t afford to skip. It sets the stage for a flavorful and well-balanced dish.
Flavor Development: To get a little scientific, browning triggers the Maillard Reaction, where the proteins and sugars in the meat transform into deeply savory, caramelized flavors. Skipping this step means missing out on layers of flavor that simply dropping the ribs into simmering liquid can’t replicate.
Creating Fond: As you brown, a delicious layer of browned bits (fond) forms on the bottom of the Dutch oven. These bits dissolve into your braising liquid, enriching your sauce with incredible flavor.
Locking in Flavor: The crust that forms during browning not only adds texture but also helps seal in the natural juices of the meat.
What About Flour?
Some cooks like to dredge short ribs in flour before browning. While this can enhance the crust and naturally thicken the sauce, I find it unnecessary. It can create extra mess, and I prefer to thicken my sauce later with a cornstarch slurry for more control.
Bring to a Boil Before Braising
When transitioning your braise from the stovetop to the oven, make sure to bring the liquid to a boil first. Why? Starting with a hot braise ensures the meat begins cooking immediately and evenly. Skipping this step means your braise will take longer to reach the optimal cooking temperature, delaying the fall-apart tenderness you’re aiming for.
Thickening the Sauce
A rich, perfectly thickened sauce is the hallmark of any great braised dish. While flour can be used to thicken sauces, I prefer a simpler, more reliable method:
Cornstarch Slurry: A classic Chinese cooking technique, a cornstarch slurry (a mix of cornstarch and water) quickly thickens the sauce to the desired consistency without adding extra flavors or clumping.
Reduce First: I often reduce the braising liquid to concentrate the flavors before adding the slurry. This method offers greater control over the thickness and richness of the final sauce. While you can flour your short ribs before searing to achieve some thickening, I find that reducing the liquid and using a slurry afterward delivers the best results with less mess.
Ingredients for the Short Ribs
Kosher salt
2 tablespoons vegetable or canola oil
2-3 lbs of bone-in short ribs (about 8 ribs)
1 large onion, roughly chopped
4 stalks of celery, roughly chopped
4 peeled carrots, roughly chopped
6 cloves of garlic
3 tablespoons tomato paste
2 cups unsalted beef broth
12 oz (or one bottle) Mexican Coca Cola
3 tablespoons dark soy sauce
2 tablespoons sugar
2 teaspoons white pepper
1 tablespoon cornstarch
Special Equipment
7 quart Dutch oven
Serves 4
Directions
Preheat your oven to 325°F degrees.
Generously salt each short rib with Kosher salt before placing the seasoned ribs onto a rack over a baking sheet. Place in the refrigerator to allow the short ribs to absorb the salt and dry out the surface of the meat, ideally overnight.
The next day, heat a Dutch oven over medium high heat. Add in one tablespoon of vegetable or canola oil. Sear the ribs on all sides for a few minutes or until a nice golden-brown crust forms. Remove the short ribs.
Add in another tablespoon of vegetable or canola oil. Then, sauté your mirepoix vegetables for a five minutes or until the onions are translucent. Follow up with your tomato paste and garlic and continue to cook for another three minutes. At this point, your tomato paste should darken in color and the garlic should be fragrant.
Deglaze the Dutch oven with the beef broth and Mexican Coca Cola. Be sure to scrap all of the bits on the bottom for the extra flavor! Bring the entire mixture up to a boil before adding in your seasonings including dark soy sauce, sugar, and white pepper. Return the ribs to the Dutch oven and cover with the lid.
Place the Dutch on your oven’s middle rack and cook for two to two and a half hours. Check the braise at the two hour mark to ensure that your meat is falling apart.
Remove the Dutch from the oven. Transfer the short ribs to a plate. At this point, your ribs may be so tender that they come apart from the bones. That is totally fine. Using a skimmer, remove all of the vegetables from the braising liquid and crank the Dutch oven to high heat to reduce the braising liquid.
Once the liquid has reduced by half, combine the tablespoon of cornstarch with two tablespoons of water to create the cornstarch slurry. Add this mixture to your braising liquid and cook for two to three minutes until a beautiful, thick sauce forms. It should easily coat the back of a spoon.