Dr. Pepper Braised Short Ribs
Succulent,, fall apart beef short ribs braised in a sweet, rich braising liquid made from Dr. Pepper.
Prep Time10 mins
Cook Time4 hrs
- 1 lb boneless beef short ribs
- 1 tsp salt
- 1 tsp black pepper
- 2 tbs grapeseed oil or other high heat oil
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 1/4 cup pepperoncinis
- 2 tbs tomato paste
- 1 tbs molasses
- 1/4 cup soy sauce
- 2 whole cloves (1/4 tsp ground)
- 1 tsp paprika
- 1 cup vegetable stock*
- 3 cups Dr. Pepper
Preheat oven to 300°F. Place an oven safe deep pan, like a dutch oven, over medium high heat on the stove.
Salt and pepper the surface of the short ribs. When the pan is hot, add the grapeseed oil and then the short ribs. The short ribs should sizzle. Allow to sear until golden brown on both sides 4-5 minutes each side.
Remove the short ribs from the pan, set aside. Add onions, carrot, and pepperoncini. Let saute, stirring, until onions begin to take on some color. Add garlic and stir until fragrant.
Next add the tomato paste, molasses, paprika, and soy sauce, stir until smooth and coating the vegetables fairly evenly.
Pour in the stock and Dr. Pepper. Add cloves and replace short ribs into the liquid.* Bring to a boil. When boiling, cover the pan with a lid or tightly with foil and place in oven.
Braise for 3 1/2 to 4 hours or until fork tender. If it goes longer be sure to check liquid levels are not too low. Serve with braising liquid as desired.
*Chicken or beef stock can also be used
*Liquid should not cover the beef completely, remove a ladle or two if you have thinner cuts.
Calories: 402kcal | Carbohydrates: 35g | Protein: 25g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 1821mg | Potassium: 773mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5650IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 3.6mg