Red Wine and Cola Braised Short Ribs

By cserumga

Per serving: 809 cal, 43g total fat, 179mg chol, 405mg sodium, 20g carb, 1g fiber, 59g protein

Ingredients

• 2 T olive oil
• 2 lb short ribs; seasoned with salt & pepper
• 3/4 C diced onion
• 1/3 C each; diced celery & carrot
• 5 tsp minced garlic
• 1 T each; sweet paprika & tomato paste
• 1 1/2 tsp anchovy paste
• 1 bay leaf
• 1/4 C dry sherry
• 1 C each; dry red wine and cola
• 2 T orange juice
• 1 tsp each; cornstarch and olive oil; mix together
• 1 1/2 tsp white wine vinegar (or sherry vinegar)
• 1 tsp minced fresh thyme

Preparation

Step 1

Preheat oven to 300°F.

Heat 2 T olive oil in heavy, ovenproof pan, large enough to accommodate ribs in single layer over medium high heat. Add ribs and brown on all sides, about 8-10 minutes, then transfer to a plate and set aside. Reduce heat to medium low.

Sweat onions, celery and carrots in the pan drippings until softened, 6-7 minutes. Add garlic, paprika, tomato paste, anchovy paste and bay leaf; sweat 2 minutes more.

Deglaze pot with sherry, cook until almost evaporated.

Stir in wine, cola and orange juice. Return ribs to the pot, they should be covered with liquid. Increase heat to high and bring to a boil, then cover with a tight fitting lid. Transfer the pot to the oven.

Braise ribs until meat is fork tender…2 ½ to 3 ½ hours. Remove pot from oven, transfer ribs to a plate…cover to keep warm.

Strain braising liquid from pot, discarding solids. Skim and discard fat from surface of liquid. Transfer liquid to a sauté pan and bring to a simmer over medium heat.

Whisk together cornstarch and 1 tsp olive oil, then whisk into liquid in pan, cook 2 minutes.

Off heat, stir in vinegar and thyme. Return ribs to liquid to reheat, about 5 minutes.