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Succulent Short Ribs Slow-Cooked in Cola
Alyssa

Succulent Short Ribs Slow-Cooked in Cola

Enjoy Succulent Short Ribs Slow-Cooked in Cola: tender, flavorful ribs cooked in a sweet cola sauce. A delicious, melt-in-your-mouth main dish.
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Ingredients Method

Ingredients
  

  • 3 lbs beef short ribs - The star of the dish short ribs provide a rich, beefy flavor that stands up well to the slow-cooking process.
  • 1 tablespoon olive oil - Used for searing this oil helps develop a golden crust on the short ribs, sealing in the juices.
  • 1 teaspoon salt - Enhances the overall flavor of the dish ensuring the meat and sauce are well-seasoned.
  • ½ teaspoon black pepper - Adds a subtle kick and depth of flavor to the ribs.
  • 1 teaspoon smoked paprika - Brings a hint of smoky flavor that complements the richness of the meat.
  • 1 large onion sliced - Adds sweetness and depth to the dish as it cooks down in the sauce.
  • 4 cloves garlic minced - Infuses the slow cooker with aromatics and enhances the overall flavor profile.
  • 2 cups cola regular, not diet - The secret ingredient that tenderizes the meat and adds sweetness, balancing the savory flavors.
  • ¼ cup soy sauce - Contributes to the umami flavor enriching the sauce.
  • 2 tablespoons Worcestershire sauce - Adds complexity and tang to the dish.
  • 1 tablespoon apple cider vinegar - Provides acidity cutting through the richness of the ribs.
  • 2 tablespoons brown sugar - Brings a subtle sweetness that balances the savory ingredients.
  • 1 teaspoon mustard powder optional - Adds an intriguing depth and a touch of tanginess.
  • ½ teaspoon red pepper flakes optional, for heat - Introduces a mild heat that can be adjusted based on preference.
  • 1 tablespoon cornstarch for thickening - Used to thicken the sauce for a heartier texture.
  • 2 tablespoons water for cornstarch slurry - Helps dissolve the cornstarch for the thickening process.
  • Fresh parsley for garnish - Adds a pop of color and freshness to the final dish.

Method
 

  1. Season and Sear the Short Ribs: Pat the 3 lbs of short ribs dry with paper towels to remove excess moisture. Season generously with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon smoked paprika. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the short ribs on all sides for about 2–3 minutes per side until they develop a golden-brown crust. This locks in flavor and enhances the final dish.
  2. Prepare the Aromatics: While the ribs are searing, slice 1 large onion and mince 4 cloves of garlic. These will add a rich depth of flavor to the slow cooker.
  3. Add Everything to the Slow Cooker: Place the sliced onions and minced garlic in the bottom of the slow cooker. Arrange the seared short ribs on top. In a mixing bowl, whisk together 2 cups of cola, ¼ cup of soy sauce, 2 tablespoons of Worcestershire sauce, 1 tablespoon of apple cider vinegar, 2 tablespoons of brown sugar, 1 teaspoon of mustard powder, and ½ teaspoon of red pepper flakes. Pour this flavorful mixture over the ribs.
  4. Slow Cook to Perfection: Cover and cook on LOW for 8 hours or HIGH for 6 hours. The longer the cooking time, the more tender the ribs will be, allowing them to soak up all the delightful flavors.
  5. Thicken the Sauce: Once the ribs are fully cooked, remove them from the slow cooker and set them aside. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the slow cooker and stir. Let the sauce cook for an additional 5–10 minutes until it thickens.
  6. Serve and Enjoy! Return the short ribs to the slow cooker and coat them in the thickened sauce. Garnish with fresh parsley and serve hot with mashed potatoes, rice, or roasted vegetables.