Beautifully crafted Coke braised short ribs inspired by my visit to the 2015 Food Network & Cooking Channel New York City Wine & Food Festival.
A few weekends ago, I had the pleasure of attending my first NYCWFF, the Food Network & Cooking Channel New York City Wine and Food Festival. It was truly a foodie’s dream come true, which means I was in absolute heaven.
Thanks to NYCWFF sponsor Coca-Cola, I was up front and personal with one of the best food and wine festivals in the country. I have attended many food festivals in my day, and this one is seriously one of the very best. When I began my day, my first stop landed me at the Coca-Cola lounge. This lounge was such a highlight and truly a hub for engagement and relaxation in the middle of several restaurants and food demonstrations. I honestly found it hard to leave. From the speciality beverage to the interactive social media photo booths, I had a blast and loved seeing Coke’s creative contribution to this event.
After finally peeling myself away from Coke’s area, I toured two different spaces at the festival, including the inside space filled with New York’s top chefs and restaurants serving dishes for sampling and a very cool tailgating rooftop space that was the icing on the cake. New York is always on the cutting edge of what’s next in the food world, and I definitely saw a lot of ingenuity and excitement in the dishes presented. Let’s say I left incredibly inspired.
One dish I ended up enjoying at three different booths was a classic short rib. First of all, I LOVE short ribs. They taste magical and melt in your mouth. And secondly, I loved seeing braised short ribs served in several different capacities with a classic braised preparation. Whether they were served with mashed potatoes or polenta, I fell in love with the short rib once again and couldn’t wait to make a fun NYCWFF inspired dish when I returned home.
After some thought, I decided it would be wonderful to bring Coke and Short Ribs together for a lovely collaboration. I married the zen and comfort of the Coca Cola areas around NYCWFF with the flavor of the short rib. By braising my short ribs in a Coke laden liquid and adding a few additional flavors such as soy sauce and brown sugar, the ribs really brought out that signature Coke essence we all know and love.
The results are a sweet yet savory short rib recipe that is the perfect dish to serve for any special occasion or holiday around the corner. I served them over a bed of polenta with a simply sauteed garlic kale. I cannot tell you how much I adore this Coke braised short ribs recipe. I will be making this Coke braised short ribs time and time again. Seriously, someone had to force the fork out of my hand.
NYCWFF has truly inspired me to try new and different techniques in the kitchen, and for that and Coke’s influence, I will be internally grateful. And so will you once you taste this Braised Short Ribs Recipe. And this was even better paired with my easy homemade garlic bread recipe.
- 3 tablespoons olive oil
- 2 pounds beef short ribs (about 4-5 bone in short ribs)
- Salt and pepper to taste
- 1 medium sized onion, chopped
- 3 slices of bacon, cut into smaller pieces
- 1½ teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 2½ cups Coca-Cola
- 1½ cups beef stock
- ⅓ cup soy sauce
- ½ cup light brown sugar, packed
- 3 thyme sprigs
- Fresh parsley for garnish
- Optional: Serve over polenta and sauted kale
- Preheat oven to 375 degrees.
- Add olive oil to large pot or dutch oven over medium high heat. Next add short ribs to the hot pot. Liberally season with salt and pepper to taste.
- Sear ribs on all sides until golden brown. Once beef is finished searing, remove from pot, drain on paper towels, and place to the side.
- Next add chopped onion and bacon to pan and brown until onion is tender.
- Add garlic and only cook for 30 seconds.
- Sprinkle in flour and stir together and cook for about 2 minutes.
- Pour in Coca-Cola, beef stock, and soy sauce then stir in brown sugar and whisk until everything is smooth.
- Add thyme sprigs then bring the braising liquid to a boil.
- Once boiling, return beef short ribs to liquid, cover with top and place in the oven for 2 - 2½ hours or until ribs are completely tender (easily separated with a fork) and the liquid has thickened into a gravy that has stuck to the ribs.
- Serve with polenta and sauteed kale if desired and enjoy.
Disclosure: I am excited to announce I work with Coca-Cola however all opinions expressed here are my own.