Heat Olive Oil in a large Dutch oven over medium-high heat. Sear Short Ribs on all sides until browned, about 3-4 minutes per side. Remove Short Ribs and set aside.
Add Vegetables to the Dutch oven and cook until softened, about 8-10 minutes. Add Garlic and cook for 1 minute more.
Stir in Tomato Paste and cook for 1 minute.
Deglaze the pot with Moxie Soda, scraping up any browned bits from the bottom.
Add Beef Broth, Worcestershire Sauce, Thyme, and Bay Leaf. Bring to a simmer.
Return Short Ribs to the Dutch oven. The liquid should mostly cover the ribs; add more broth if needed.
Cover and braise in a preheated oven at 325°F (160°C) for 3-3.5 hours, or until Short Ribs are fork-tender.
Remove Bay Leaf before serving. Serve with mashed potatoes or your favorite side dish.
Ingredients
6
3 lbs1.36 kgBeef Short Ribs
1 tbsp15 mLOlive Oil
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper
1150 gYellow Onion-chopped
2200 gCarrots-chopped
2200 gCelery Stalks-chopped
3100 gGarlic Cloves-minced
12 oz355 mLMoxie Soda
1 cup240 mLBeef Broth
2 tbsp30 mLTomato Paste
1 tbsp15 mLWorcestershire Sauce
1 tsp5 mLDried Thyme
11Bay Leaf
Equipment
Dutch Oven
Cutting Board
Knife
Instructions
Season Short Ribs with Salt and Pepper.
Heat Olive Oil in a large Dutch oven over medium-high heat. Sear Short Ribs on all sides until browned, about 3-4 minutes per side. Remove Short Ribs and set aside.
Add Vegetables to the Dutch oven and cook until softened, about 8-10 minutes. Add Garlic and cook for 1 minute more.
Stir in Tomato Paste and cook for 1 minute.
Deglaze the pot with Moxie Soda, scraping up any browned bits from the bottom.
Add Beef Broth, Worcestershire Sauce, Thyme, and Bay Leaf. Bring to a simmer.
Return Short Ribs to the Dutch oven. The liquid should mostly cover the ribs; add more broth if needed.
Cover and braise in a preheated oven at 325°F (160°C) for 3-3.5 hours, or until Short Ribs are fork-tender.
Remove Bay Leaf before serving. Serve with mashed potatoes or your favorite side dish.
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