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Keeping up with the Winter like foods, these short ribs really hit the spot and I loved serving them with polenta to really soak up that extra flavor. I left out the kale, but I’m sure it would have been a delish add.

Cola-Braised Short Ribs with Polenta and Kale

(Adapted from Key Ingredient)


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2 tablespoons EVOO

4 pounds bone-in beef short ribs

1 large yellow onion, chopped

4 cloves garlic, thinly sliced

3 cups cola

1 bunch kale, stemmed and chopped

1 cup instant polenta

4 ounces goat cheese, crumbled

2 tablespoons balsamic vinegar


Preheat the oven to 325 degrees . In a Dutch oven, heat 1 tbsp. EVOO over high.

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Season the ribs with salt and pepper and cook, turning, until browned, 8 to 10 minutes.

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Transfer to a plate. Discard all but 2 tbsp. grease. Add the onion and garlic and cook over medium, 4 minutes.

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Add 1 cup water and stir, scraping up any browned bits.

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Add the cola and ribs. Bring to a simmer, then cover; transfer to the oven and roast until tender, about 3 hours.

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 In a skillet, heat the remaining EVOO over medium. Add the kale and 1 cup water; cover and cook, 10 minutes. Uncover and cook over high until pan is dry, 2 minutes. Season. In a saucepan, bring 3 cups water to a boil. Add the polenta and cook, whisking, 2 minutes. Remove from heat, stir in the cheese and season. Transfer the ribs to a plate. Skim the fat from the sauce and discard; simmer the sauce over medium-high until reduced, 8 to 10 minutes. Stir in the vinegar; season. Serve the ribs with the polenta, sauce and kale.

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