For best results use Certified Angus Beef^® brand

Dr. Pepper Braised Short Ribs

Serves 6 to 8

Cuisine: American

Category: Roasts, Soups & Stews, Slow Cooker

Using Dr. Pepper as a braising liquid for beef is a go-to hidden secret! The hints of spice and cherry that you get from Dr. Pepper add layers of flavor that pair well with the beefy short ribs. Serve over rice or choice of starch.

Prep Time

20 mins

Other Time

6 hrs

Cook Time

45 mins

Total Time

7 hrs 5 mins

Ingredients:

4 (4 to 5 pound1/7 kg to 2 kg total) Certified Angus Beef^® whole bone-in chuck short ribs, cut in half
1 tablespoon kosher or sea salt
2 teaspoons black pepper
1 tablespoon canola oil
1 onion, diced
1 carrot, diced
1 rib celery, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup soy sauce
1 quart beef stock
1 (16.9 ounce) bottle of Dr. Pepper, divided
3 sprigs fresh thyme
3 dried bay leaves
2 tablespoons cornstarch
1 tablespoon molasses

Instructions:

Season short ribs with salt and pepper on all sides. Preheat oven to 275°F135°C.
Heat oil in a large Dutch oven on the stove over medium-high heat. Sear short ribs on at least two sides to create a mahogany crust; remove from pan. Add onion, celery, carrot and garlic; sauté 3 to 5 minutes stirring often. Stir in tomato paste to coat all veggies, searing 2 more minutes. Pour in soy sauce, beef stock and 1 1/2-cup375 ml Dr. Pepper to deglaze, scraping any browned bits from bottom of pan.
Place short ribs back in pot, add thyme and bay leaves, cover; place in oven for 6 hours to braise.
In a small bowl, combine cornstarch and 3-tablespoons45 ml Dr. Pepper, whisking with a fork until smooth to create a slurry; set aside.
Remove cooked short ribs from pot, keep warm. Strain braising liquid, removing and discarding vegetable and herbs; return braising liquid to Dutch oven. Bring braising liquid to boil, reduce heat to a simmer. Stir in slurry, molasses and remaining Dr. Pepper to make gravy.
Serve short ribs, pouring gravy over each.