I know what you’re thinking, “She’s using Coca-Cola!?” Fret not as the acidity of the cola not only helps tenderize the beef, but also rounds out the spices and balances the dish. Without further ado, here is my Croc-Pot Cola-Braised Short Ribs recipe which I gleaned from the Food Network.
INGREDIENTS:
3 tablespoons canola oil
3 tablespoons cornstarch
DIRECTIONS:
- Combine the paprika, chili powder, onion powder, garlic powder, cumin, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Add the short ribs to the bowl, rub the spice mixture all over and allow to rest for 10 minutes.
- In a large pan, add 2 tablespoons of the oil once it is hot. Working in batches, sear all 4 sides of each short rib, about 2 minutes per side. Set the short ribs aside on a plate. Now, cook the onions until they are soft in the same pan.
- Let’s move this party to the Croc-Pot. Add the tomato paste, garlic, Coca-Cola, Worcestershire sauce, bay leaves and 1/2 cup of the beef broth and stir to combine. Put the seared ribs and onions into the Croc-Pot, too. Set to high.
- Use a ladle to skim any excess fat off the top of the liquid and then turn the pot back to high saute. While the liquid begins to simmer, combine the remaining 2 tablespoons of beef broth with the cornstarch in a small bowl to make a slurry. Whisk in the slurry and cook, whisking intermittently, until the sauce is reduced and thickened to a syrup-like consistency, 15 to 20 minutes. Season the sauce with salt and transfer the short ribs back to the pot to coat with the sauce. Serve the short ribs hot with the sauce over mashed potatoes, polenta or rice, if using.
