Dr.Pepper Short Ribs (Braised)

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So juicy and tender Dr.Pepper short ribs braised in the oven slowly on a low temp for a lovely, spicy, shredded beef dinner. A fast stovetop simmer and sear of the ingredients, then several hours within the oven, will break apart braised boneless short ribs into a fantastic sauce.

I really like braised meat. There’s something special about slow-cooked meat, falling to pieces at the touch of your finger and soaked in a rich sauce. What surprises me is how costly an excellent braise may be when you eat in a restaurant. Boneless braised short ribs cost $35 or maybe more for a tiny portion. I can simply make precisely the same for a three times lower price.

Being good at braise is a vital skill for a home chef. It can make a lovely, upscale dinner for cheap! It also makes cheaper, tougher cuts of meat into something juicy and unique without the cost of premium rib cuts.

This specific braising recipe additionally uses a component you’d probably dispose of – and it’s leftover cola! You’ve heard me right; with that which was left of a 2 liter, I made this meal Dr. Pepper short ribs, and it’s swiftly become a favorite.

Check out these Oven-Baked Baby Back Ribs. 

Ingredients

• 1 lb boneless beef short ribs

• 1 tsp salt

• 1 tsp black pepper

• 2 Tbsp grapeseed oil (or another high-heat oil)

• 1 red onion, diced

• 4 garlic cloves, minced

• 2 medium carrots, sliced

• ¼ cup pepperoncini peppers, sliced

• 2 Tbsp tomato paste

• 1 Tbsp molasses

• ¼ cup soy sauce (use gluten-free if needed)

• 2 whole cloves + ¼ tsp ground cloves

• 1 tsp paprika

• 1 cup Dr. Pepper soda

• 1 cup beef stock

Instructions

1. Preheat the Oven

Preheat your oven to 300°F (150°C).

2. Season & Sear the Ribs

Pat the short ribs dry with paper towels. Season generously with salt and pepper.
In a Dutch oven or other oven-safe heavy pot over medium-high heat, add grapeseed oil.
Once hot, sear the short ribs on all sides until deeply browned (about 2–3 minutes per side).
Remove the ribs and set aside.

3. Sauté the Vegetables

In the same pot, add the diced onion, sliced pepperoncinis, and carrots.
Cook for about 4–5 minutes, stirring occasionally, until the onions start to take on some color.
Add the minced garlic and sauté for another 30 seconds until fragrant.

4. Build the Sauce

Stir in the tomato paste, paprika, molasses, and soy sauce until the vegetables are well coated.
Pour in the Dr. Pepper and beef stock, then add both the whole and ground cloves.
Stir well, scraping up any browned bits from the bottom of the pot.

5. Braise the Ribs

Return the short ribs to the pot, nestling them into the liquid.
Bring to a gentle boil, then cover with a tight-fitting lid (or foil).
Place in the oven and braise for 3½ to 4 hours, or until the ribs are fork-tender.

6. Serve

Serve the ribs hot with their braising liquid spooned over the top.
They pair beautifully with creamy mashed potatoes, polenta, or crusty bread for soaking up the sauce.

Tips & Variations

• Deeper Flavor: For an extra rich taste, sear the carrots separately for 2–3 minutes before adding the onions.

• Spice Level: Add a pinch of red pepper flakes with the paprika for subtle heat.

• Pepperoncini Swap: Banana peppers or mild pickled peppers also work.

Freezer-Friendly Instructions

These short ribs freeze beautifully, making them a great make-ahead meal.

1. Cool Completely: After cooking, let the short ribs and sauce cool to room temperature.

2. Portion: Transfer ribs and sauce into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible.

3. Label & Freeze: Label with the date and freeze for up to 3 months.

4. Reheat: Thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, or in a 300°F (150°C) oven until heated through. If the sauce has thickened too much, add a splash of beef stock or water to loosen it.

💡 Tip: Freeze in individual portions for quick single-serve meals, perfect for lunches or busy weeknights.

Dr. Pepper Braising Liquid

So just why cola, you ask? Well, for one significant factor, it’s the one drink my family and I can’t ever seem to give up on totally. From time to time, that craving for Dr. Pepper comes. So, we’ve seen that purchasing a case means we’ll actually drink the entire case, so rather than that, we choose for an inexpensive 2-liter, knowing it’ll go empty before we finish it and saving ourselves the money.

Also, I really don’t like wasting any food—even leftover cola. I spent money on that, which adds up faster than one thinks. So instead, I began considering ways to make use of it. It’s all things considered a sweet liquid with an enormous number of flavors in it. I knew those legendary 23 flavors In Dr.Peppers would be beautiful when enhanced and caramelized on a tender bit of beef.

And it’s done! Allow it to cook, take out, and serve! Cooking longer in comparison to the 4 hours might need extra liquid and diluting the braise flavors, which explains why 3.5 hours is my ideal time. It will undoubtedly be tender and fall to pieces when it’s taken out. Just spoon the meat, carrots, and some liquid over your chosen side dish. I  like rice and grits and love it with polenta.

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