Servings: 6
Preparation Time: 30 minutes
Start to Finish Time: 4 hours 30 minutes
Red Wine & Cola Braised Short Ribs: A Fusion of Bold Flavors
There are many versions of short rib recipes that produce outstanding results, but few capture the perfect balance of tradition and innovation like this one. At www.5starrecipe.com, we’re proud to offer two standout short-rib recipes: Red Wine & Cola Braised Short Ribs and Slow-Cooked Moroccan Short Ribs. Each of these recipes highlights different flavor profiles and cooking techniques, ensuring that you’ll be proud to serve such luxurious dishes to your family and friends.
A Brief History of Braised Short Ribs
Short ribs have long been a favorite cut for slow-cooking, a method that dates back to the early days of rustic French cuisine, where braising became the go-to technique for transforming tough cuts of meat into tender, flavorful dishes. Over the years, various cuisines have added their own spin to braising, from the rich wine-based French stews to the spicy, fragrant Moroccan-style short ribs that incorporate a medley of warming spices. No matter the origin, short ribs shine when cooked low and slow, allowing the fat and collagen to break down and create an unctuous, melt-in-your-mouth texture.
A Modern Twist: Red Wine Meets Cola
In our Red Wine & Cola Braised Short Ribs recipe, we’ve given this classic dish a modern update by combining two seemingly unusual ingredients—red wine and cola. While red wine remains the backbone of the braising liquid, offering acidity and depth, cola brings a hint of sweetness and a unique caramelized flavor that balances out the richness of the beef. As the cola reduces, it melds with the wine and aromatics to create a complex, full-bodied sauce that perfectly complements the tender short ribs.
Building Layers of Flavor
As with any good braised dish, the flavor begins with a solid foundation. The dish starts by sweating a mirepoix of onions, carrots, and celery, which adds a layer of sweetness and depth to the final dish. The paprika, tomato paste, and anchovy paste create a robust, savory base, while a touch of garlic adds a comforting warmth. The short ribs are seared until caramelized, locking in the juices and building even more flavor.
The Deglazing Process: A Key Step
Deglazing the pan is a crucial technique for any braise, and here, it’s done with a combination of sherry and red wine. These liquids help dissolve the flavorful bits stuck to the pan after searing the meat and sautéing the vegetables. The cola is added next, along with orange zest, which brings a bright, citrusy note that cuts through the richness of the sauce.
Finishing the Dish: Balancing Richness with Freshness
Once the short ribs have braised to perfection, the sauce is thickened and reduced to a luxurious consistency. A cornstarch slurry is used to achieve that silky finish, while sherry vinegar and fresh thyme add a bright, refreshing contrast to the dish’s bold flavors. The extra orange zest sprinkled on top provides a fragrant, zesty finish, making each bite both comforting and exciting.
Why You’ll Love This Dish
The beauty of the Red Wine & Cola Braised Short Ribs lies in its ability to take something familiar and elevate it to something extraordinary. The cola adds a playful, unexpected twist that balances beautifully with the more traditional red wine braise, making this dish feel both innovative and timeless. It’s indulgent yet approachable, making it the perfect centerpiece for a cozy family dinner or a show-stopping dish for a dinner party.
Whether you choose this recipe or the equally delicious Slow-Cooked Moroccan Short Ribs from our website, www.5starrecipe.com, each version is sure to impress. Both recipes celebrate the versatility of short ribs and highlight how different flavors can make this cut shine. You’ll be proud to serve these dishes, knowing that they are as luxurious as they are comforting.
Ingredients:
HEAT:
1/4 cup olive oil
4 pounds beef short ribs, bone in, seasoned with salt
and pepper
SWEAT:
1 1/4 cups onions, diced
3/4 cup carrot, diced
3/4 cup celery, chopped fine
ADD:
3 cloves garlic, minced
3 tablespoons paprika
3 tablespoons tomato paste
1 tablespoon anchovy paste
1 each bay leaf
DEGLAZE:
1/2 cup sherry
2 cups red wine
2 cups Coca Cola
1 each orange, zested (1 orange)
WHISK:
2 teaspoons cornstarch
2 teaspoons extra-virgin olive oil
OFF HEAT, STIR:
1 tablespoon sherry vinegar
2 teaspoons fresh thyme, minced
1/2 teaspoon orange zest
Instructions:
ON STOVE TOP:
HEAT 1/4 cup olive oil in a large Dutch oven over medium-high heat. Add ribs and brown on all sides, 8-10 minutes, then transfer to a plate and set aside.
Reduce heat to medium-low. SWEAT onion, carrots and celery in the drippings, until softened, 6-7 minutes.
Add garlic, paprika, tomato paste, anchovy paste and bay leaf; sweat 2 more minutes.
DEGLAZE the pot with sherry; cook until almost evaporated, 5 minutes.
STIR wine, cola, and orange zest (of 1 orange) into the pot. Return ribs to the pot, Increase the heat to high, Bring liquid to a boil, then cover.
IN OVEN:
Transfer the pot to the oven.
BRAISE ribs in the oven until meat is fork tender, about 3-1/2 hours, turning ribs every hour.
Remove pot from oven. Transfer ribs to a plate.
OUT OF OVEN:
Stir corn starch/olive oil mixture into pot and heat over medium heat until sauce is thickened.
Off heat: stir in sherry vinegar and thyme.
Serve over rice or mashed potatoes.