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Using cola in cooking short ribs is a game changer. The sweetness and acidity of cola help enhance flavors in your dish. Cola also acts as a marinade, which allows the meat to soak up rich flavors. This makes every bite a delight.

Succulent Short Ribs Slow-Cooked in Cola

Indulge in the mouthwatering flavors of succulent short ribs slow-cooked in cola delight! This simple yet incredible recipe harnesses the power of cola to transform tough meat into tender, juicy perfection. Learn the secret to the perfect marinade, discover essential ingredients, and get tips for cooking that will impress your family and friends. Click through to explore this delicious recipe and elevate your next meal!
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Ingredients
  

4 lbs beef short ribs, bone-in

1 cup cola (regular, not diet)

1 medium onion, finely chopped

4 cloves garlic, minced

1 cup beef broth

1 tablespoon soy sauce

2 tablespoons brown sugar

1 teaspoon ground black pepper

1 teaspoon smoked paprika

1 teaspoon mustard powder

Salt to taste

2 tablespoons vegetable oil

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by seasoning the short ribs with salt and pepper on all sides.

    In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. When the oil is hot, sear the short ribs in batches until browned on all sides, about 2-3 minutes each side. Remove them from the skillet and set aside.

      In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until they are soft and fragrant.

        Pour in the cola, scraping up any bits stuck to the bottom of the skillet. Let it simmer for 1-2 minutes.

          Add in the beef broth, soy sauce, brown sugar, smoked paprika, and mustard powder. Stir to combine.

            Return the seared short ribs to the skillet, ensuring they are submerged in the liquid.

              Cover the skillet or transfer the mixture to a slow cooker. Cook on low for 6-8 hours or until the short ribs are fork-tender and the meat easily pulls away from the bone.

                Once cooked, remove the short ribs from the liquid and let them rest for a few minutes. If desired, skim off any excess fat from the cooking liquid before serving.

                  Serve the short ribs warm, drizzled with some of the braising liquid and garnished with chopped fresh parsley.

                    Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6

                      - Presentation Tips: Serve the short ribs on a rustic wooden platter alongside creamy mashed potatoes or polenta to soak up the delicious sauce. Drizzle some of the braising liquid around the plate for an elegant touch.