Braised Dr. Pepper Short Ribs Recipe | PBS Food

Braised Dr. Pepper Short Ribs

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  • 1 rack of short ribs with bones (appox. 4 bones in piece)
  • 1 large white onion diced
  • 1 large peeled carrot diced
  • 2 celery stalks diced
  • 2 cloves garlic
  • 5 sprigs thyme
  • 2 sprigs rosemary
  • 1 1/2 cups red wine
  • 2 tablespoons tomato paste
  • 1 - 2 quarts beef broth
  • 12 pack Dr. Pepper reduced by 3/4
  • 1/4 cup olive oil
  • kosher salt
  • coarse grind black pepper


  1. Dr. Pepper reduction: Take a 12 pack of Dr. Pepper and pour into stock pot and simmer until it becomes a syrup or is about 3/4 down from the original amount. Hold to the side. (To save time, if you can get hold of the syrup used in a bag in the box system you can use that straight.)
  2. Braising short ribs: In a braising pan over medium-high heat, heat oil until it begins to slightly smoke. While the oil is heating, season both sides of short ribs with salt and pepper. Place the short ribs in braising pan and sear on both sides until crispy and golden brown. When finished, take out of pan and hold to the side. In the same pan add onions, celery, carrots, garlic, thyme and rosemary. Cook until vegetables are caramelized. Add tomato paste and continue cooking until the vegetables are coated in the paste. Deglaze with the red wine and reduce until almost dry. Add beef broth and Dr. Pepper reduction and carefully place short ribs back into the pan. Make sure that there is enough liquid to cover the short ribs. Reduce heat and cover. When the liquid begins to simmer, place covered pan in oven at 300 degrees. Let cook for about 3 hours or until meat is tender and pulling off the bone.
  3. Making the sauce: When meat is finished braising, pull the short ribs out, place on the side and let cool. In the mean time, through a fine strainer, strain the liquid into a sauce pan and discard the vegetable matter. Place the sauce pan with the braising liquid over a medium low heat and reduce by half. Depending on the amount of liquid used in the beginning, we are looking for a consistency of slightly thin gravy. Season to taste.
  4. To Finish: When meat is cool, pull the meat apart into thin strands. When finished, add the reduced sauce enough to coat the meat.
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