Coca Cola Braised Short Ribs With Polenta Recipes

COCA COLA BRAISED SHORT RIBS WITH POLENTA

Steps:

• Preheat the oven to 325 degrees. In a Dutch oven, heat olive oil over high heat. Season the ribs with salt and pepper and cook, turning, until browned, 8 to 10 minutes. Transfer to a plate.
• Discard all but 2 tablespoons grease. Add the onion and garlic and cook over medium heat for 4 minutes. Slowly add 1 cup water and stir, scraping up any browned bits. Add the coca-cola and ribs. Bring to a simmer, then cover; transfer to the oven and roast until tender, about 3 hours.
• Transfer the ribs to a plate. Skim the fat from the sauce and discard; simmer the sauce over medium-high until reduced, 8 to 10 minutes. Stir in the vinegar; season.
• Meanwhile, In a saucepan, bring 3 cups water to a boil. Whisk in the polenta and cook, stirring with a wood spoon, for 2 minutes. Remove from heat, stir in the goat cheese. Serve the ribs over the creamy polenta and drizzle with sauce.
• Cook's Note: If you don't want to serve the ribs on the bone, pull off the cooked meat and pile it on the polenta.

INSTANT POT COLA-BRAISED SHORT RIBS

Steps:

• Combine the paprika, chili powder, onion powder, garlic powder, cumin, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Add the short ribs to the bowl, rub the spice mixture all over and allow to rest for 10 minutes.
• Set a 6-quart Instant Pot® to high saute (see Cook's Note) and add 2 tablespoons of the oil once it is hot. Working in batches, sear all 4 sides of each short rib, about 2 minutes per side. Set the short ribs aside on a plate.
• With the pot still on high saute, add the remaining 1 tablespoon oil. Add the onions and cook, stirring occasionally with a wooden spoon to scrape up bits on the bottom, until softened, about 3 minutes. Add the tomato paste and garlic and cook until the tomato paste is deeply toasted, 1 to 2 minutes. Add the cola, Worcestershire sauce, bay leaves and 1/2 cup of the beef broth and stir to combine. Put the ribs back into the pot along with any juices on the plate and turn to coat with the liquid. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the short ribs to a large plate.
• Use a ladle to skim any excess fat off the top of the liquid and then turn the pot back to high saute. While the liquid begins to simmer, combine the remaining 2 tablespoons of beef broth with the cornstarch in a small bowl to make a slurry. Whisk in the slurry and cook, whisking intermittently, until the sauce is reduced and thickened to a syrup-like consistency, 15 to 20 minutes. Season the sauce with salt and transfer the short ribs back to the pot to coat with the sauce. Serve the short ribs hot with the sauce over mashed potatoes, polenta or rice, if using.

COLA-BRAISED SHORT RIBS WITH POLENTA AND KALE RECIPE - (4.4/5)

Steps:

• Preheat the oven to 325 degrees . In a Dutch oven, heat 1 tbsp. EVOO over high. Season the ribs with salt and pepper and cook, turning, until browned, 8 to 10 minutes. Transfer to a plate. Discard all but 2 tbsp. grease. Add the onion and garlic and cook over medium, 4 minutes. Add 1 cup water and stir, scraping up any browned bits. Add the cola and ribs. Bring to a simmer, then cover; transfer to the oven and roast until tender, about 3 hours. In a skillet, heat the remaining EVOO over medium. Add the kale and 1 cup water; cover and cook, 10 minutes. Uncover and cook over high until pan is dry, 2 minutes. Season. In a saucepan, bring 3 cups water to a boil. Add the polenta and cook, whisking, 2 minutes. Remove from heat, stir in the cheese and season. Transfer the ribs to a plate. Skim the fat from the sauce and discard; simmer the sauce over medium-high until reduced, 8 to 10 minutes. Stir in the vinegar; season. Serve the ribs with the polenta, sauce and kale.