I like this recipe because it delivers incredible depth of flavor with minimal effort. The pressure cooker does all the work, leaving the beef fall-apart tender and perfectly infused with the sauce. The combination of cola, tomato, and herbs gives it a glossy, slightly tangy finish that’s irresistible over mashed potatoes. It’s the kind of dish I make when I want to impress without spending all day in the kitchen.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 5 lbs boneless beef short ribs Salt and pepper to season well 2 tablespoon neutral oil such as avocado oil 1 onion, diced 2 carrots, diced 3 celery stalks, diced 1 cup halal-friendly deglazing liquid 1 can of Coca Cola 1 cup of water 1 cup tomato puree 10 thyme sprigs Mashed potatoes, for serving Minced chives, for garnish
Directions
I start by patting the beef short ribs dry with paper towels, then seasoning them generously with salt and pepper.
Using the sauté mode on my pressure cooker, I heat the oil and sear the short ribs on all sides until they’re well-browned, working in batches so they brown evenly. I remove the ribs and set them aside.
I use a paper towel to remove any excess oil from the pot, then add the onion, carrots, and celery. I sauté for about 2 minutes until fragrant and slightly softened.
I pour in the halal-friendly deglazing liquid, scraping the bottom of the pot to release any browned bits. I let the liquid reduce by half.
Next, I pour in the cola and water, stirring to combine, then return the seared short ribs to the pot. I add the thyme sprigs on top.
I close the lid, set the pressure cooker to high, and cook for 45 minutes. After cooking, I allow the pressure to release naturally.
Once the lid is safe to open, I remove the short ribs and thyme sprigs from the pot. I strain out the vegetables to get a smooth sauce.
I turn the pressure cooker back to sauté mode and simmer the liquid for about 8 minutes, allowing it to reduce into a rich, glossy gravy.
While the sauce thickens, I prepare a batch of creamy mashed potatoes.
To serve, I place the ribs over the mashed potatoes, spoon the reduced sauce generously on top, and finish with a sprinkle of minced chives for a fresh touch.
Servings and Timing
This recipe makes 6 servings.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Variations
When I want a deeper flavor, I add a tablespoon of soy sauce or Worcestershire sauce to the braising liquid.
For a spicy twist, I mix in a pinch of chili flakes or a few dashes of hot sauce before pressure cooking.
I sometimes swap the tomato puree for crushed tomatoes for a chunkier sauce texture.
If I prefer a thicker gravy, I stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) while reducing the sauce.
For a different presentation, I shred the beef and serve it over creamy polenta or buttered noodles instead of mashed potatoes.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making it even more delicious the next day. To reheat, I warm it slowly on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much. This dish also freezes beautifully for up to 2 months; I just thaw it overnight in the fridge before reheating.
FAQs
Can I use bone-in short ribs instead of boneless?
Yes, I can use bone-in short ribs—they add even more flavor to the sauce. I just increase the pressure cooking time by about 5–10 minutes.
Do I have to use a pressure cooker?
No, I can also make this in a Dutch oven or slow cooker. For the oven, I bake at 325°F for about 3 hours until tender.
Can I make it ahead of time?
Absolutely. In fact, the flavor improves overnight. I make it a day ahead, refrigerate it, then reheat gently before serving.
How can I thicken the sauce more?
I either reduce it longer on sauté mode or whisk in a cornstarch slurry until it reaches my preferred consistency.
Does the cola make the dish too sweet?
Not at all—the sweetness balances the acidity from the tomato puree and the savoriness of the meat. It creates a perfect harmony of flavors.
What’s the best cut of meat for this recipe?
Beef short ribs are ideal because of their marbling, but beef chuck or brisket also work if that’s what I have on hand.
How can I make this dish more elegant for guests?
I serve it with creamy mashed potatoes or parsnip puree, drizzle the glossy sauce on top, and garnish with fresh herbs—it looks stunning.
Can I skip the tomato puree?
I wouldn’t skip it entirely, but I can reduce the amount or replace it with tomato paste mixed with a bit of water for a lighter sauce.
Can I make it less sweet?
Yes, I reduce the cola slightly or add a splash of lemon juice to brighten the flavor and balance the sweetness.
Conclusion
I find these Cola Braised Beef Short Ribs to be pure comfort food—tender, flavorful, and perfectly balanced between sweet and savory. The sauce has a beautiful depth that coats every bite, and serving it over mashed potatoes makes it feel luxurious and heartwarming. Inspired by The Bear, this dish captures that same passion for good, honest cooking, and it never fails to impress anyone I share it with.
Rich, tender beef short ribs braised in cola, tomato, and herbs for a perfectly balanced sweet-savory sauce — these Cola Braised Beef Short Ribs are comforting, flavorful, and restaurant-worthy.
Ingredients
5 lbs boneless beef short ribs
Salt and pepper, to season
2 tablespoons neutral oil (such as avocado oil)
1 onion, diced
2 carrots, diced
3 celery stalks, diced
1 cup halal-friendly deglazing liquid (such as broth or vinegar blend)
1 can Coca-Cola
1 cup water
1 cup tomato puree
10 thyme sprigs
Mashed potatoes, for serving
Minced chives, for garnish
Instructions
Pat the beef short ribs dry and season generously with salt and pepper.
Using the sauté mode on the pressure cooker, heat the oil and sear the short ribs on all sides until well-browned. Remove and set aside.
Wipe out excess oil, then add onion, carrots, and celery. Sauté for 2 minutes until fragrant.
Pour in the deglazing liquid, scraping up browned bits from the bottom of the pot. Let it reduce by half.
Add Coca-Cola, water, and tomato puree; stir to combine. Return the short ribs to the pot and add thyme sprigs on top.
Seal the lid and cook on high pressure for 45 minutes. Allow the pressure to release naturally.
Once done, remove the ribs and thyme sprigs. Strain out the vegetables for a smooth sauce if desired.
Set the cooker to sauté mode again and simmer the sauce for about 8 minutes until thickened and glossy.
Serve the ribs over mashed potatoes, spoon sauce generously on top, and garnish with minced chives.
Notes
Add a tablespoon of soy sauce or Worcestershire sauce for deeper umami flavor.
Mix in chili flakes or hot sauce for a spicy twist.
Substitute tomato puree with crushed tomatoes for a chunkier sauce.
Thicken sauce with a cornstarch slurry if preferred.
Serve over creamy polenta or noodles for variation.
Leftovers taste even better the next day — store up to 4 days in the fridge or 2 months in the freezer.
