Coca-Cola-Braised Short Ribs with White Polenta

Ingredients

• 800 g boneless beef short ribs (Cut into 4 equal portions)
• 355 ml Coca-Cola (1 bottle)
• 1 L beef stock
• 1 onion (Peeled and cut into large chunks)
• 1 large carrot (Peeled and cut into large chunks)
• 1 tbsp tomato paste
• 2.5 tbsp fish sauce (Source specifies 2–3 tbsp)
• 2 tbsp neutral oil (For searing)
• 0.5 bunch parsley (Use stems in the braise; roughly chop leaves for garnish)
• 3.5 sprigs thyme (Source specifies 3–4 sprigs)
• 0.5 cup white polenta
• 1 cup milk
• 1 cup water (Plus a little more to thin the glaze for serving; amount unspecified)
• 50 g fresh Parmesan (Grated)
• 2 tbsp cold butter
• fine sea salt or kosher salt (To taste; season ribs generously and add a pinch to the polenta)

Steps

1. 1

   Ideally 24 hours before cooking, cut the short ribs into four equal portions. Arrange them on a wire rack and leave uncovered in the refrigerator overnight to dry.

2. 2

   Preheat the oven to 325°F (165°C). Season the short ribs generously with salt.

3. 3

   Peel the onion and carrot, then cut both into large chunks.

4. 4

   Heat the neutral oil in a large Dutch oven over medium-high heat. Sear the short ribs until nicely browned on all sides, then remove them from the pot.

5. 5

   Reduce the heat to medium. Add the carrot and onion to the Dutch oven and sauté for 3–5 minutes, until lightly caramelized.

6. 6

   Add the tomato paste and sauté for 1 minute.

7. 7

   Pour in the Coca-Cola to deglaze the pot, scraping up the browned bits. Return the short ribs to the pot.

8. 8

   Add enough beef stock to cover everything and bring the liquid to a boil. Once it reaches a gentle simmer, add the fish sauce, thyme, and parsley stems.

9. 9

   Cover the Dutch oven and transfer it to the oven. Braise for 2–3 hours, until the short ribs are fork-tender.

10. 10

    Let the short ribs cool to room temperature in the braising liquid.

11. 11

    For the polenta, bring the milk and measured water to a boil in a medium pot.

12. 12

    Whisk in the polenta gradually, a bit at a time.

13. 13

    Cook the polenta for 30 minutes, stirring often, until thick enough to stand up on a plate.

14. 14

    Add the cold butter, grated Parmesan, and a pinch of salt to the polenta. Whisk to combine and keep warm.

15. 15

    Remove the short ribs from the pot and set them in a container temporarily.

16. 16

    Strain the other solids out of the braising liquid. Return the liquid to the pan and reduce it over medium heat until slightly thickened to make a glaze.

17. 17

    Add the short ribs back to the pan and warm them through in the glaze.

18. 18

    Roughly chop the parsley leaves.

19. 19

    Serve the short ribs with a dollop of polenta and garnish with the chopped parsley.

20. 20

    Thin any remaining glaze with a little water until it has a looser, saucier consistency. Drizzle sauce over each plate.

Notes

The recipe specifies 2–3 tbsp fish sauce and 3–4 thyme sprigs; listed quantities use the midpoint for ranges. The source does not specify an amount of stock beyond covering the ribs or how much extra water to use to thin the finished glaze. Total time includes the suggested overnight drying/resting period.

Nutrition per serving

• main
• American
• braised
• oven-cooked
• beef
• comfort food