These beef short ribs inspired by the television show The Bear are braised in wine and cola and paired with a creamy risotto. It’s a perfect winter weekend project or an elegant comfort classic to share with friends and family.
Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands.Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love.
Short ribs are a fantastic weekend project. Most of the work occurs in the front end as you set up the ribs to braise. To make these short ribs, you sear the meat in an oven-safe pot before building the braising liquid with onion, carrots, celery, garlic, tomato paste, cola, stock, and red wine. The magic happens as the short ribs braise — the liquid, time, and heat break down the tough tissue of the short ribs to transform the meat into a succulent and tender meal.
Add onion, carrots, and celery to drippings in Dutch oven; cook over medium, stirring occasionally, until vegetables start to soften, about 5 minutes. Add garlic and tomato paste; cook, stirring constantly, until fragrant and tomato paste evenly coats vegetables, 1 to 2 minutes. Add red wine; bring to a boil over medium-high. Boil, stirring occasionally, until mixture starts to thicken slightly and the smell of alcohol from wine is still present but no longer very pungent, 2 to 3 minutes.
Uncover Dutch oven, and continue cooking, undisturbed, until sauce starts to thicken and reduce and short ribs are very tender when pierced using a fork, about 45 minutes. Remove from oven, and skim fat from top; discard fat.
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