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Cola Braised Short Ribs with Polenta

Cola Braised Short Ribs with Polenta

Get ready to transform an ordinary dinner into an extraordinary culinary experience with these mouthwatering Cola Braised Short Ribs! Imagine tender, fall-off-the-bone beef infused with a rich, caramelized cola glaze, nestled on a bed of creamy Parmesan polenta that will make your dinner guests swoon. This isn't just a recipe; it's a flavor journey that combines classic American comfort food with a touch of gourmet magic that will elevate your home cooking to restaurant-quality perfection.

Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 6 servings

Ingredients

  1. 3 pounds beef short ribs
  2. 1 can cola
  3. 1 onion, chopped
  4. 2 cloves garlic, minced
  5. 2 cups beef broth
  6. 1 teaspoon salt
  7. 1 teaspoon black pepper
  8. 1 cup polenta
  9. 4 cups water
  10. 1/2 cup grated Parmesan cheese

Instructions

  1. Remove short ribs from refrigerator 30 minutes before cooking to allow them to reach room temperature. Pat ribs dry with paper towels and season generously with salt and black pepper on all sides.
  2. Preheat oven to 325°F (165°C). In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Sear the short ribs on all sides until they develop a deep golden-brown crust, approximately 3-4 minutes per side.
  3. Remove seared ribs from the pot and set aside. In the same pot, sauté chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds.
  4. Return short ribs to the pot. Pour in cola, beef broth, and ensure ribs are mostly covered by liquid. If needed, add additional broth or water.
  5. Cover the pot with a tight-fitting lid and transfer to preheated oven. Braise for
  6. 5 to 3 hours, or until meat is extremely tender and easily pulls away from the bone.
  7. About 30 minutes before ribs are done, prepare polenta. In a large saucepan, bring 4 cups of water to a boil. Slowly whisk in polenta, reducing heat to low.
  8. Cook polenta, stirring frequently, for 20-25 minutes until thick and creamy. Stir in grated Parmesan cheese and season with salt and pepper to taste.
  9. Remove short ribs from braising liquid. If desired, reduce braising liquid on stovetop to create a more concentrated sauce.
  10. Serve short ribs over creamy polenta, spooning reduced braising liquid over the top. Garnish with fresh chopped parsley if desired.

Tips

  1. Temperature Matters: Let your short ribs sit at room temperature for 30 minutes before cooking to ensure even braising.
  2. Searing is Crucial: Take time to develop a deep golden-brown crust on the ribs - this builds incredible flavor depth.
  3. Low and Slow is the Key: Braising at a low temperature (325°F) ensures the meat becomes incredibly tender without drying out.
  4. Liquid Levels: Make sure the ribs are mostly submerged in the braising liquid to keep them moist and flavorful.
  5. Polenta Pro Tip: Whisk continuously and add polenta slowly to prevent lumps and achieve a silky smooth texture.
  6. Optional Flavor Boost: Reduce the braising liquid after cooking to create an intense, rich sauce that will take your dish to the next level.
  7. Make Ahead Friendly: These short ribs actually taste even better the next day, so don't hesitate to prepare in advance!

Nutrition Facts

Calories: 550kcal

Carbohydrates: 25g

Protein: 45g

Fat: 32g

Saturated Fat: 14g

Cholesterol: 130mg

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