Cherry Cola Braised Short Ribs with Mashed Potatoes

Cherry Cola Braised Short Ribs is the kind of recipe that turns an ordinary dinner into something memorable. Slow-braised ranch-raised beef short ribs simmer in a rich cherry-cola sauce until tender enough to fall off the bone. Serve them over creamy mashed potatoes for a comfort-food favorite.

Recipe & photography courtesy of Margie Nelson @Wyld Gourmet (Paid Partnership)

This recipe for Cherry Cola Braised Short Ribs uses our beef short ribs in cherry cola and cooks them slowly, all day, for a delicious, saucy meal.

Short Ribs are a cut of beef that comes from the brisket, chuck, plate or rib area of the cow. They are a short portion of the rib bone and have a thick layer of meat around the bone. The short rib when braised ends up to be a fall apart, melt in your mouth delicious meal.

We served these saucy cola braised short ribs with buttery mashed potatoes. Mashed potatoes are so good and so easy to make!  You could also serve these braised beef short ribs with rice, polenta, grits (now there’s another great idea) or noodles!

by guest blogger @WyldGourmet

INGREDIENTS:

• 2 pounds Felton Angus Beef short ribs
• Salt and pepper
• 2 Tbsp oil
• 3 tsp minced garlic
• ½ chopped onion
• 2 chopped and diced carrots
• 2 ribs fine chopped celery
• 1 8 oz can of Cherry Cola
• ½ cup of beef broth (Better than Bouillon is best)
• 1 Tbsp soy sauce or Bragg’s amino acids
• 2 tsp oregano
• 2 tsp rosemary
• 2 Tbsp cornstarch with ½ cup cold water to thicken

DIRECTIONS:

1. Season your short ribs with salt and pepper and sear in a deep skillet on top of the stove in the oil at a high temperature. Sear all sides until a nice crust forms. 

2. Remove the short ribs and add the garlic, onion carrots and celery to the skillet. 

3. Saute the vegetables until the onions are translucent.

4. Pour in the cherry cola to deglaze and add the rest of the ingredients.  

5. Continue to heat and add the Ribs back into the pan. Cover with a lid or aluminum foil and put into the oven at 275F for 4 hours to braise.

6. Remove from the oven and again remove the ribs to a plate.

7. Then add the cornstarch slurry to the skillet and stir over medium heat on top of the stove until thickened.

8. Serve the ribs atop some delicious buttery mashed potatoes and add a nice spoonful of the saucy veggies to top it off.

Enjoy!

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