Cola Braised Boneless Beef Short Ribs

LET'S GET COOKING!

1. Preheat oven to 300°F.

2. In a small bowl, combine the salt, pepper, paprika, cayenne, cumin and garlic powder. Rub this mixture over the short ribs and place in refrigerator for several hours or overnight.

3. Heat the olive oil in a large Dutch oven over medium-high heat. When the oil is hot, add some of the beef short ribs and cook for about 6 minutes, turning to brown all sides (you will have to do this in batches, so you don’t overcrowd the pot). Remove the ribs to a plate and set aside.

4. Add the onions into the pot and stir for 3 minutes. Add the wine and scrape up browned bits. Continue cooking and stirring for 2 more minutes until the wine is reduced by half. Stir in the beef broth, cola, brown sugar, garlic, soy sauce, Worcestershire sauce and tomato paste. Bring to a boil and cook, stirring, for about 1 minute. Add in the meat, cover tightly and cook in oven for about 3 hours, until the beef is very tender.

5. Remove the beef to a platter and keep warm. Skim the liquids to remove any excess fat. Put the skimmed liquids in a saucepan, add the balsamic vinegar and bring to a boil. Continue boiling, stirring, for 5 minutes, until reduced by about one-third.

6. Combine the cornstarch with 2 tablespoons of cold water. Whisk the cornstarch mixture into the liquids and continue cooking, stirring, until thickened. Season with salt and pepper if necessary.