Imported from the web

Coca-Cola Braised Short Ribs with Mashed Potatoes and Glazed Carrots

Name: Coca-Cola Braised Short Ribs with Mashed Potatoes and Glazed Carrots
Prep time: 30 min
Cook time: 240 min
Total time: 1320 min
Yield: 6 servings
Cuisine: American
Ingredients: 4.5 lb bone-in beef short ribs (Pat dry before seasoning; use 4–5 lb as needed); kosher salt (For seasoning ribs, vegetables, potatoes, and carrots; use generously or to taste); 1 cup onion (Medium dice); 1 cup celery (Chopped); 1 cup carrots (Chopped; for the braising vegetables); 4 cloves garlic (Minced); 2 tbsp tomato paste; 5 sprigs fresh thyme; 2 sprigs fresh rosemary; 4 parsley stems; 4 bay leaves; 3 cups beef stock; 3 cups Coca-Cola; 4 large russet potatoes (Whole and skin-on for boiling; peel while hot); 1.25 cups heavy cream (Warm before adding; source gives 1–1½ cups); 0.5 cup butter (For the mashed potatoes); black pepper (For seasoning the mashed potatoes); 6 carrots (Peeled; for glazing); 2 tbsp butter (For the glazed carrots); 4 tbsp water (For the glazed carrots); 2 tsp sugar (For the glazed carrots); butter (Added to the reduced braising liquid for richness; amount not specified)

Recipe by gidsgids Facebook

Imported by Ryan Gee on SeeMeCook

Bone-in beef short ribs are deeply seared, then slowly braised in beef stock and Coca-Cola with aromatic vegetables and herbs until fork-tender. They are served over chunky mashed potatoes with glossy glazed carrots and a reduced braising sauce.

6 servings1320 minAmerican

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Ingredients

4.5 lb bone-in beef short ribs (Pat dry before seasoning; use 4–5 lb as needed)
kosher salt (For seasoning ribs, vegetables, potatoes, and carrots; use generously or to taste)
1 cup onion (Medium dice)
1 cup celery (Chopped)
1 cup carrots (Chopped; for the braising vegetables)
4 cloves garlic (Minced)
2 tbsp tomato paste
5 sprigs fresh thyme
2 sprigs fresh rosemary
4 parsley stems
4 bay leaves
3 cups beef stock
3 cups Coca-Cola
4 large russet potatoes (Whole and skin-on for boiling; peel while hot)
1.25 cups heavy cream (Warm before adding; source gives 1–1½ cups)
0.5 cup butter (For the mashed potatoes)
black pepper (For seasoning the mashed potatoes)
6 carrots (Peeled; for glazing)
2 tbsp butter (For the glazed carrots)
4 tbsp water (For the glazed carrots)
2 tsp sugar (For the glazed carrots)
butter (Added to the reduced braising liquid for richness; amount not specified)

Steps

1
Pat the short ribs dry and season them generously with kosher salt. Refrigerate them uncovered for at least 3 hours, preferably overnight.
2
Preheat the oven to 325°F.
3
Heat a Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, then remove them and set them aside.
4
Add the diced onion, chopped celery, and chopped carrots to the same pot. Season with a pinch of salt and sauté for 3–4 minutes.
5
Add the minced garlic and sauté for 1 minute.
6
Stir in the tomato paste and cook for 2–3 minutes, until it darkens.
7
Pour in the beef stock and scrape up the browned fond from the bottom of the pot. Add the Coca-Cola and bring the liquid to a simmer.
8
Return the short ribs to the pot. Add the thyme, rosemary, parsley stems, and bay leaves; the ribs should be fully submerged in the liquid.
9
Cover the Dutch oven and bake for about 2–3 hours, or use the specified 3 hours, until the short ribs are fork-tender.
10
While the ribs braise, place the whole, skin-on russet potatoes in a pot of cold salted water. Do not peel them before boiling.
11
Boil the potatoes for about 40 minutes, or 45–60 minutes as needed, until fork-tender. Drain them and peel while they are still hot.
12
Mash the hot potatoes, keeping them somewhat chunky if desired. Fold in the butter and warm heavy cream, then season with salt and black pepper to taste. Continue until creamy.
13
Place the peeled carrots in a pan. Add the butter, water, sugar, and salt.
14
Cover the pan and cook over low to medium heat for about 7 minutes, or until the carrots are tender.
15
Remove the lid and reduce the liquid until it becomes glossy and lightly coats the carrots.
16
Remove the braised short ribs from the pot and strain the braising liquid, then strain it again through a finer sieve as described in the video.
17
Skim off excess fat and simmer the strained braising liquid until reduced and thick enough to coat the back of a spoon.
18
Turn off the heat and add an unspecified amount of butter to the reduced sauce for additional richness.
19
Return the short ribs to the glaze. Serve them over the mashed potatoes, spoon the sauce over the ribs, and finish with the glazed carrots.

Notes

The description specifies uncovered salting for at least 3 hours, preferably overnight; the transcript uses overnight. Cooking times vary slightly between sources: braise about 2–3 hours versus 3 hours, and boil potatoes about 40 minutes versus 45–60 minutes. The transcript adds black pepper to the mashed potatoes and butter to the reduced braising liquid, but does not specify the butter quantity. The source does not state an amount of fat for searing the ribs.