Cherry Cola Bourbon Braised Beef Short Ribs with Maraschino
Tender beef short ribs slowly braised in a unique sauce combining cherry cola, bourbon, and pureed maraschino cherries. The long, low oven braise breaks down tough connective tissue while the sweet-tart cherry and cola flavors penetrate deep into the meat. Perfect for special dinners or weekend entertaining when you want something impressive but hands-off. The overnight rest allows flavors to meld and makes fat removal easy. Serve with mashed potatoes or polenta to soak up the rich braising liquid.
Ingredients
- 8 bone-in beef short ribs, about 3 poundspork shoulder1:1different protein
cut into large chunks, may need less cooking time
- kosher salt
- freshly ground black pepper
- 1 14 ounce jar maraschino cherries, without stems
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 large carrots, chopped
- 4 cloves garlic, minced
- 1 cup bourbon, can be omitted, use 1 extra cup of beef broth(optional)
- 1 cup colaroot beer1:1flavor variation
changes flavor profile significantly
- 2 cups gluten free beef broth
Instructions
- 1
Preheat oven to 325 degrees
- 2
Season ribs generously with salt and pepper
- 3
Place maraschino cherries and their juice in a blender and puree until smooth
- 4
Heat oil over medium-high heat in Dutch oven or oven-proof soup pan
- 5
Brown ribs in batches on all sides, being careful not to overcrowd the pan
- 6
Remove ribs from pan and set aside
- 7
Add onion and carrots to pan and cook, stirring occasionally, until they start to brown, about 5 minutes
- 8
Add garlic and cook, stirring, for 30 seconds
- 9
Add bourbon and cook for 2 minutes, scraping pan to release browned bits from bottom
- 10
Add cola, pureed cherries, and beef broth
- 11
Simmer for 5 minutes
- 12
Return ribs to pan, cover, and put in oven for 3 hours or until tender
- 13
Let cool, then refrigerate overnight
- 14
To serve, skim layer of fat off top and place on stove over medium heat
- 15
Reheat for 20 minutes or until heated through
- 16
Taste and adjust seasoning with more salt and pepper if desired
Tips
Brown ribs in batches to avoid overcrowding, which causes steaming instead of proper browning and flavor development.
Refrigerate overnight after braising to allow flavors to meld and make fat removal easier before reheating.
Scrape up all browned bits when deglazing with bourbon - they add crucial depth to the braising liquid.
Good to Know
Refrigerate covered for up to 3 days. The dish actually improves after overnight resting as flavors meld.
Can be braised completely up to 2 days ahead. Cool, refrigerate, then skim fat and reheat gently before serving.
Serve hot with mashed potatoes, polenta, or egg noodles to absorb the rich braising sauce.
Common Mistakes
Don't overcrowd when browning ribs to avoid steaming instead of proper searing.
Don't skip the overnight rest - it makes fat removal easier and improves flavor.
Substitutions
changes flavor profile significantly
FAQ
Can I make this without alcohol?
Yes, omit the bourbon and use an additional cup of beef broth instead. The flavor will be milder but still delicious.
What if I don't have a Dutch oven?
Use any heavy, oven-safe pot with a tight-fitting lid. A deep roasting pan covered tightly with foil also works.
How long will leftovers keep?
Refrigerate covered for up to 3 days. The dish actually improves with time as flavors continue to develop.