Cola-Braised Beef Short Ribs
Cola-Braised Beef Short Ribs, a Ultimate Beef Loving Texan beef recipe, ready in 260 minutes, serves 8.
Recipe Courtesy Of:
Cook Time: 4 hrs 20 mins
Servings: 8
Ingredients: 10
Ingredients
Preparation
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Step 1
Preheat oven to 350°F. Place a Dutch oven, over MEDIUM-HIGH heat on the stove.
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Step 2
Season the Short Ribs with salt and pepper. When the Dutch oven is hot, add the tallow and Short Ribs. Allow to sear until golden brown on all sides 4-5 minutes per side.
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Step 3
Remove the Short Ribs from the Dutch oven. Add onions and carrots. Sauté until onions become translucent and carrots are softening. Add garlic and stir until fragrant.
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Step 4
Next, add the tomato paste, stir until smooth and the vegetables are coated.
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Step 5
Pour in the stock and deglaze pan, then add cola.
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Step 6
Add Short Ribs into the liquid. The liquid should come up ⅔ of the way up the meat. Bring to a boil. When boiling, cover the pan and place in oven.
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Step 7
Braise for 3 ½-4 hours or until fork tender. If the beef requires more cooking, add additional beef stock if liquid levels are too low.
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Step 8
Reserve liquids for gravy and drizzle atop the final dish.
Nutrition Information
Nutrition information per serving : 645 Calories; 466 Calories from fat; 51.8 g Total Fat (22.2 g Saturated Fat; 23.2 g Monounsaturated Fat); 112.2 mg Cholesterol; 1644.7 mg Sodium; 17.3 g Total Carbohydrate; 0.9 g Dietary Fiber; 26.2 g Protein; 2.8 mg Iron; 378.8 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 5.6 mg Niacin (NE); 0.3 mg Vitamin B6; 3.03 mcg Vitamin B12; 5.7 mg Zinc; 24.3 mcg Selenium; 98.8 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B12, Selenium, and Zinc. It is a good source of Vitamin B6, Iron, and Choline.
Protein, Dietary Fiber, Iron, Potassium, Thiamin, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, Selenium, Choline
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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