Best 7 Dr Pepper Braised Short Ribs Recipes
Are you in search of a delectable dish that combines the richness of short ribs with the unique flavor of Dr Pepper? Look no further than Dr Pepper braised short ribs. This exceptional recipe transforms ordinary short ribs into a melt-in-your-mouth culinary experience, where the tender meat falls off the bone and the savory sauce tantalizes your taste buds. With just a few simple steps and the magic of Dr Pepper, you can create a dish that will impress even the most discerning palate.
Let's cook with our recipes!
DR. PEPPER BRAISED SHORT RIBS
Succulent,, fall apart beef short ribs braised in a sweet, rich braising liquid made from Dr. Pepper.
Provided by Mikayla M
Categories dinner entree Main Course
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F. Place an oven safe deep pan, like a dutch oven, over medium high heat on the stove.
- Salt and pepper the surface of the short ribs. When the pan is hot, add the grapeseed oil and then the short ribs. The short ribs should sizzle. Allow to sear until golden brown on both sides 4-5 minutes each side.
- Remove the short ribs from the pan, set aside. Add onions, carrot, and pepperoncini. Let saute, stirring, until onions begin to take on some color. Add garlic and stir until fragrant.
- Next add the tomato paste, molasses, paprika, and soy sauce, stir until smooth and coating the vegetables fairly evenly.
- Pour in the stock and Dr. Pepper. Add cloves and replace short ribs into the liquid.* Bring to a boil. When boiling, cover the pan with a lid or tightly with foil and place in oven.
- Braise for 3 1/2 to 4 hours or until fork tender. If it goes longer be sure to check liquid levels are not too low. Serve with braising liquid as desired.
Nutrition Facts : Calories 402 kcal, Carbohydrate 35 g, Protein 25 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 67 mg, Sodium 1821 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
DR. PEPPER SHORT RIBS
These short ribs are just what the doctor ordered! Meaty ribs braised in Dr. Pepper with ketchup, vinegar, and Worcestershire for a meal with some real pop to it.
Time 2h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Heat the shortening in a large skillet over medium-high heat. Add the short ribs and cook on all sides, turning frequently, until well browned. Remove the short ribs from the skillet and place in a large casserole dish. In a saucepan, combine the Dr. Pepper, ketchup, vinegar, salt, pepper, chili powder, Worcestershire sauce, and garlic. Bring to a boil over medium-high heat, stirring frequently. Pour the sauce evenly over the ribs. Place the ribs in the oven and bake at 350 degrees F for 2 hours or until tender. Turn the ribs once or twice during the cooking time.
Nutrition Facts :
DR. PEPPER SHORT RIBS (BRAISED)
So juicy and tender Dr.Pepper short ribs braised in the oven slowly on a low temp for a lovely and spicy shredded beef dinner. A fast stove top simmer and sear of the ingredients then several hours within the oven will break apart braised boneless short ribs within an amazing 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 rich sauce. What surprises me is how costly an excellent braise may be when you eat in a restaurant. Boneless braised short ribs cost $25 or maybe more for a tiny portion. I can simply make exactly the same for 3 times lower price. Being good at braise is an important skill for a home chef. It can make a lovely, upscale dinner for cheap! And it also makes cheaper, tougher cuts of meat into something juicy and amazing without the cost of premium rib cuts. This specific braising recipe additionally uses a component you'd probably dispose of - and its 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. Dr. Pepper Braising Liquid So just why cola, you ask? Well for one very important 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, and it 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. Short Ribs Braising Ingredients Regardless of boneless short ribs and Dr. pepper, there are many other, precisely chosen and tested ingredients which are necessary to make this excellent braise. Beef Short Ribs (boneless). Cheap and delicious, stay with beef with this one. You are able to absolutely use the bone in short ribs, as well as another braising cut of beef if you'd wish. Dr. Pepper. This recipe is made specially to the flavor of Dr. Pepper, however that does not mean you won't make it if you choose to try out another. You may try Root beer, or perhaps a cherry cola could be awesome. Stock. You can use homemade stock, but beef or chicken stock will work perfectly. Soy Sauce. I take advantage of soy sauce in a number of recipes. It is salty, it is rich in flavor that may be hard to accomplish, and it's cheap. Paprika. Dried sweet peppers powder, such as a bell pepper, it adds a delicate spice, and really nice sweet note. Molasses. One of many of 23 flavors in Dr. Pepper as I've mentioned before, only a little extra molasses is truly needed for the richness in flavor of the braising liquid. Cloves. I personally use whole cloves, and just throw them to the liquid. But ground cloves can totally be utilized also. They are to one among many flavors in Dr.Peppers, and they're a strong addition in a tiny amount. Red Onions. I virtually never create a braise with no onions. Onions really help take this from sweet to savory, and it's amazing. Garlic. Garlic really help boost savory. Carrots. One more classic ingredient for a braise, I also just enjoy bulking up the braise and having lovely carrots ready to consume once the meat is done. Tomato Paste. We need some acid in this recipe, and tomato paste is an ideal rich concentration. Pepperoncini's. Merely a meager 1/4 cup provides the sauce enough spicy and salt to be just ideal. In case you do not want it spicy, you are able to leave Pepperoncini's out. Pepper, Salt and oil. This isn't included with the braising liquid, however you will need during, for the short ribs when searing. Steps to make Dr. Pepper Braised Short Ribs The particular process of creating Dr. Pepper ribs is quite simple. The great part is that once you understand how exactly to braise, you are able to really apply the method to any cut of meat with any liquid. Step 1 - Prepare the ingredients Before you start the process, het the oven to 300F. Then take an oven and safe deep pan. I personally use my Dutch oven, that is ceramic, I totally like it, it is a Lodge 6 Quart Enameled Cast Iron Dutch Oven and it's an infinitely more inexpensive option than plenty of Dutch ovens on the market. Chop your carrots (washed), rounds are good for this, cause they'll cook for a significant time whilst in within the liquid. Mince the garlic and chop onions, and get everything on the counter. I just like the measure ingredients in advance but when you don't like the idea of additional cleanup then at the very least have the right measuring cups and spoons prepared to use. Step 2 - Searing the Short Ribs It's important while braising any meat that you first sear it. Once you apply high temperature to the surface of meat it engages the Maillard reaction, or browning, which draws intense flavor in the crust and releases flavors. To achieve this heat your Dutch oven or pan of your preference, over medium high temperature till hot. Put in a Tbsp of high temperature oil, like avocado, grapeseed or canola oil. Salt and pepper the sides of your short ribs freely then put the hot oil. You ought to hear a sizzle, however, not crazy popping. Do not move it or press it, once the meat has the right crust, it'll lift easily from the pan. Repeat this method on other side. By firstly searing, also leaves a wonderful thing in the bottom of the pan that we call fond. That's what those delicious little brown things are at the bottom of the pan. While you add the rest of the ingredients, you'll pick those tasty parts and they'll add awesome flavor to the braising liquid. Step 3 - Adding Remaining Ingredients and Move to Oven Following the sear, it's only a series of additions prior to transfering the short ribs to the oven and allow it to finish the task for you. As soon as your short ribs are browned nicely on both sides, take away from the pan and put aside on a dish to absorb all of the juices. Add pepperoncini's and chopped vegetables and stir, let them sauté for a couple minutes, just before onions get a bit of color. After that, add the molasses, soy sauce, tomato paste, cloves, and paprika. Stir until all is mixed nicely. Add in the stock, and then a Dr. Pepper. Bring it to a boil and add the short ribs and any juices stack on the dish back again to the pot. Boiling prior to moving to the oven helps the liquid keep the appropriate temperature in the oven, therefore the meat will cook evenly and without the oven being forced to work too much. While you boil it, cover and put the oven for 3.5 - 4 hours. The meat should really be partially submerged, although not totally covered in liquid. Ingredients 1 lb of beef short ribs boneless 1 tsp of salt and pepper 2 Tbsp of grapeseed oil (or other oil that allowes high heath) 1 diced red onion 4 cloves of minced garlic 2 sliced medium carrots 1/4 cup of pepperoncinis 2 Tbsp of tomato paste 1 Tbsp of molasses 1/4 cup of soy sauce 2 whole cloves and 1/4 tsp of ground 1 tsp of paprika How to make Braised Dr. Pepper Short Ribs Instructions Heat the oven to 300 F Put a pan (oven safe), such as a Dutch oven, over medium high temperature on the stove. Add pepper and salt on the entire surface of the short ribs. When the pan is warm enough, add the grapeseed oil (or other oil) and short ribs. Take away the short ribs from the pan, put aside. Add onions, pepperoncini and carrots. Let it sauté, and stir, till onions start to get some color, then add garlic and stir until nice and fragrant. After that add the tomato paste, paprika, molasses, and soy sauce, stirring till smooth and coat the vegetables fairly equally. Pour in Dr. Pepper and the stock. Add in cloves and replace short ribs in to the liquid and bring to a boiling point. While boiling, cover the pan with a top or tight up with foil and put in the oven. Braise the short ribs for 3.5 to 4 hours, untill tender. Serve with liquid as you like. And it's done! Allow it to cook, take out, and serve! Cooking longer in compering to the 4 hour might need extra liquid, and so diluting the braise flavors, which explains why 3.5 hours is my ideal time. When it's taken out, it will undoubtedly be tender and falling to pieces. Just spoon the meat, carrots, and some liquid over the side dish of your choosing. I like rice, grits, and love it with polenta. If you've liked this Dr.Pepper Braised Short Ribs recipe, help spread the word and share it on Pinterest and other social media. Calories: 399kcal | Carbs: 34g | Protein: 24g | Fat: 18.5g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 1825mg | Potassium: 780 mg | Fiber: 2.2g | Sugar: 25g | Vitamin A: 5700 I U | Vitamin C: 14mg | Calcium: 45mg | Iron: 3.8mg
Provided by Cooking Frog
Number Of Ingredients 12
Steps:
- Heat the oven to 300 F Put a pan (oven safe), such as a Dutch oven, over medium high temperature on the stove. Add pepper and salt on the entire surface of the short ribs. When the pan is warm enough, add the grapeseed oil (or other oil) and short ribs. Take away the short ribs from the pan, put aside. Add onions, pepperoncini and carrots. Let it sauté, and stir, till onions start to get some color, then add garlic and stir until nice and fragrant. After that add the tomato paste, paprika, molasses, and soy sauce, stirring till smooth and coat the vegetables fairly equally. Pour in Dr. Pepper and the stock. Add in cloves and replace short ribs in to the liquid and bring to a boiling point. While boiling, cover the pan with a top or tight up with foil and put in the oven. Braise the short ribs for 3.5 to 4 hours, untill tender. Serve with liquid as you like.
Nutrition Facts : Calories 398
BRAISED SHORT RIBS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F.
- Liberally sprinkle all sides of the short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs on all sides until browned, 3 to 4 minutes per side, working in batches if necessary. Set aside on a plate.
- Add the carrots, celery, garlic and onions to the pot with the short rib drippings and sprinkle with some salt and pepper. Cook the vegetables until they turn golden brown, 10 to 12 minutes. Add in the tomato paste and cook for 1 minute more. Add the wine and deglaze the pot, scraping up any developed fond (brown bits) from the bottom. Bring the wine to a simmer and add some salt and pepper. Add the thyme, bay leaf and short ribs and any leftover juices from the plate. Cover the pot, transfer to the oven and cook, turning the short ribs once after about 1 hour of cooking, until the meat is fork-tender, 2 to 2 1/2 hours. Remove the short ribs from the braising liquid and set aside to cool slightly.
- Skim the fat off the top of the braising liquid. Strain the liquid and bring it to a simmer until reduced by half, about 8 minutes (you should have about 2/3 cup of reduced sauce). Season with salt and pepper.
- Serve the ribs and sauce over creamy polenta.
DR. PEPPER BRAISED SHORT RIBS
A delicious braising liquid adds to the depth of flavor in this dish. It is time consuming, but the results are worth it.
Provided by dmanmont
Categories Meat
Time 6h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Season ribs with salt and pepper.
- Heat vegetable oil in a large sauté pan.
- Sear ribs in pan, fat side down for 3 minutes, over medium-high heat. Turn over and cook an additional 3 minutes.
- Remove ribs from pan and set aside.
- Add celery, onion and carrot. Cook until golden brown. (Approx. 5 minutes).
- Add spices, tomatoes, and jalapeno. Cook 5 minutes.
- Add red wine. Reduce liquid by half.
- Add Dr. Pepper and again reduce liquid by half.
- Add chicken stock and ribs back into the pan. Cover with plastic wrap and aluminum foil.
- Place in a 300 degree Fahrenheitoven for 4 to 5 hours.
- Remove ribs from the oven and set aside. (Cover loosely with foil to keep warm.).
- Strain remaining liquid through strainer into a medium sauce pan over medium-high heat.
- Reduce liquid by half. Season to taste.
Nutrition Facts : Calories 1255.4, Fat 95.9, SaturatedFat 38.3, Cholesterol 187.1, Sodium 824, Carbohydrate 48.1, Fiber 2.8, Sugar 31, Protein 46.5
BRAISED SHORT RIBS
Steps:
- Preheat oven to 350 degrees F.
- Stir together flour, salt and pepper in a dish, then dredge ribs in mixture and set aside.
- Heat olive oil in a large braising pan over medium to high heat. Add ribs and brown for about a minute on each side. Remove the ribs and set aside. Lower the heat, then add carrots, onions and garlic and cook for 2 or 3 minutes.
- Pour beef stock into braising pan and stir together with the onions, carrots and garlic.
- Put ribs in a 4-inch hotel pan and pour mixture from braising pot over the ribs. Add rosemary. Roast, covered, until fork-tender, about 2 hours.
- Garnish with fresh chopped parsley and serve with Homemade mashed potatoes.
JUNIPER-AND-BEER-BRAISED SHORT RIBS
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees. In a Dutch oven or large casserole with a tightly fitting lid, over high heat, heat 3/4cup of the oil. Sprinkle the ribs with salt and pepper. Place the flour on a plate. Roll ribs in flour until well coated. Working in 2 batches, cook the ribs, turning occasionally until well browned, 7 minutes per batch. Using tongs, transfer to a plate.
- Drain the oil and return the Dutch oven to medium-high heat. Add the remaining 2 tablespoons oil and the onion, carrot and celery. Cook, stirring, until soft and brown, about 7 minutes. Add the tomato paste and cook, stirring, about 1 minute more. Return the ribs to the Dutch oven, add the juniper, thyme, beer and broth. Bring to a boil, cover, place in the oven and bake until tender, about 2 hours.
- Transfer the ribs to a baking sheet, cover with foil and keep warm. Using a sieve over a saucepan, strain the liquid. Place saucepan over high heat, bring to a boil and cook, uncovered, until reduced to 1 cup, about 8 minutes. Season with salt and pepper to taste and stir in the honey.
- Transfer the ribs to a serving platter, pour the reduced beef liquid over them and sprinkle with parsley. Serve with buttered pasta, rice or mashed potatoes.
Tips:
- For fall-off-the-bone short ribs, braise them for at least 2 hours, or until the meat is fork-tender.
- Sear the short ribs before braising them to develop a rich, caramelized flavor.
- Use a variety of vegetables in your braising liquid to add flavor and depth to the sauce.
- Add a splash of Dr. Pepper to the braising liquid for a unique and delicious flavor.
- Serve the braised short ribs with mashed potatoes, rice, or your favorite side dish.
Conclusion:
Dr. Pepper braised short ribs are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The ribs are fall-off-the-bone tender and the sauce is rich and flavorful. This dish is sure to be a hit with your family and friends.
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