Requires Dutch oven
Oven at 350ºF
3 hours
4 lbs beef short ribs (with or without bone; less fat with no bone)
salt
black pepper
2 tbsp extra virgin olive oil
2 tbsp chopped thyme
2 tbsp chopped rosemary
2 carrots (peeled and finely chopped)
2 celery stalks (finely chopped)
1 small onion (minced)
3 cloves garlic (minced)
2 cups Coca-Cola
2 cups beef broth
2 tbsp tomato paste
1 bay leaf
1. Season ribs in bowl with salt, pepper, and herbs. (Herbs can be fresh or dried.) Allow to come to room temperature.
2. Set oven to 350º.
3. In Dutch oven (tall-sided), heat olive oil on medium heat.
4. Add ribs to oil and brown on all sides. Do not crowd the pan–do in batches if necessary. Transfer ribs to plate and set aside.
5. Add the carrots, celery, onion, and garlic to Dutch oven. Saute until softened, stir as necessary.
6. Add Coca-Cola, beef broth, and tomato paste to Dutch oven. Stir to combine. Add the bay leaf.
7. Add all ribs to Dutch oven and cover with lid.
8. Put Dutch oven into oven and cook for 2 hours. Turn the ribs at the half mark.
9. Remove the lid and cook for an additional 45 minutes, or until ribs fall off the bone.
10. Remove and discard bay leaf.
11. Serve over mashed potatoes or polenta.