Turn your favorite drink into a meal. Sometimes I throw my hands up and just indulge in a dish that makes me want to sing and this is one of those dishes. To try and help myself not to get too carried away I make it as an appetizer and not the main course (at least not this yet). Lol! I wanted something that would melt in my mouth but also something that would provide me with a sweet delicious taste with a little bite to it and short ribs did the trick. Hmmm hmmmm! They were awesome!
Don’t look at the recipe and think, “Oh no! That’s just too many ingredients I can’t do it!” You can do this. Half of the recipe is for the dry part and the other is for the wet part. Then you just combine the two and into the oven the ribs go. Try this recipe and let me know what you think.
4 lbs short ribs
4 tablespoons canola oil
2 onions, chopped
3 tablespoons garlic, minced
¼ cup all-purpose flour
½ teaspoon ground ginger
½ teaspoon onion powder
½ cup brown sugar
¾ cup dark rum
¼ cup soy sauce
1¾ cup Cola
1/3 cup dried dark cherries
2 cups beef stock
Juice of 1 lemon
Fresh Ground Pepper
Method of Preparation
- Preheat oven to 400ºF.
- Season short ribs with salt, pepper, onion powder and paprika. Set aside
- In a large Dutch oven, add oil and heat until hot.
- Sear short ribs on each side (top, bottom, sides, etc.). Remove to a paper towel and allow to drain.
- To the Dutch oven, add onions and dried cherries. Cook until cherries are plump and onions are translucent. Add garlic and cook until very fragrant.
- Stir in flour and ginger.
- Add stock and cola; allow cooking for 5 minutes while whisking.
- Add soy sauce, lemon juice and brown sugar, continue whisking until all is well incorporated and has begun to boil.
- Return short ribs to pot, cover and place in preheated oven.
- Reduce oven temperature to 350ºF and cook for 2 ½ hours or until ribs are tender and a thick, dark, sticky sauce has formed. (It will thicken more as it sits.)
- Remove from oven and allow to sit for at least 15 minutes.