2poundsbeef short ribsabout 4-5 bone in short ribs
Salt and pepper to taste
3slicesbaconcut into smaller pieces
1 1/2teaspoonsminced garlic
1 1/2cupsbeef stock
1/2cuplight brown sugarpacked
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 - 2 1/2 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.
I selected boned beef short ribs for this recipe (you can use boneless) but you can replace with chuck roast if it isn’t available.