this mouth watering recipe was made in collaboration with celia hu of www.girlmeetscooking.com, who also is a fellow contestant on the amazing food challenge show. she invited both priscilla and i to her house this past friday, along with a few other friends. we decided to put together a simple, yet hearty, menu. and nothing says hearty like meat and potatoes. we both have never made short ribs before. so this dish is something new and exciting for us to tackle. celia had the idea of braising the ribs in coke. now, i don’t normally drink coke. but when i do, it’s usually mixed with some kind of liquor. so i thought, why not add a little rum to the dish and turn it into a real party.
as you can tell from the ingredients list that you don’t need much to create a delectable masterpiece. the most important ingredient is time. you just have to let the meat fibers and connective tissue slowly break down in the oven. which is fine because you can sip on rum and coke as you wait for the oven timer.
short rib 6 lb
carrot 2 medium
onion 1 medium
garlic 3 cloves
rum 1/4 cup
coke 4 cup
thyme 1 tbsp
rosemary 1 tbsp
salt 1 tbsp and extra for coating the meat
- preheat oven to 350 F (175 C)
- rough chop the veggies
- dry the short ribs with a paper towel and generously coat the meat with salt
- in a cast iron pot, turn heat to medium-high and add oil. brown the short ribs on all sides
- once evenly browned, put the ribs aside on a plate and toss in the veggies to sauteed for a few min
- deglaze the pot with rum and place the ribs back into the pot
- add the coke, thyme, rosemary, and 2 tbsp of salt. cover with a lid and bring to a boil
- transfer the entire pot into the oven, braise for about 3 hrs
- the ribs are done when the meat has shrunken to half the original size
- after 3 hrs, take the pot out of the oven and let it rest for 30 min with the lid on
- plate the ribs, salt to taste if necessary
- (optional) to create a sauce, reduce the liquid and add flour to thicken. squeeze a bit of lemon to brighten it up
photos courtesy of celia hu
This is amazing guys!
we definitely outdid ourselves on this one. we were pleasantly surprised with the outcome.
I was excited when your post came through my reader. I love using cocktails as marinades and braises (I posted a Bloody Mary Flank Steak this week). If you don’t mind, I’m going to run with your idea of rum and coke for a grilling glaze… I will totally credit you along the way! This dish looks amazing! Thank you for the inspiration. Cheers
thanks jeff! we also love cooking with booze, it adds an amazing depth of flavor. let us know how that glaze turns out! your blood mary flank steak sounds yummo too.
One of my future cooking plans is to make root beer pulled pork with bbq sauce. 3 ingredients, so simple.
ooohh root beer pulled pork sounds amazing! hope u put up that recipe soon.
such an interesting idea! it sounds awesome 🙂
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Ummm, what?! What geniuses you are! These look so good, I’m drooling!
Looks insanely delicious! Bookmarked!
Hey there! I’m Flora from http://bakering.wordpress.com! It’d be great if you could check out of my blog and plus we’re both from Hong Kong! 🙂
Oh wow, look how meaty those ribs are! Great job!
Thanks for stopping by! I saw this recipe and loved the fact that rum was used haha. Coke is a very good substitute for sugar and also a “natural” (not really) meat tenderizer from the carbonic acid. A lot of my Korean friends use it to flavor their grilled ribs (kalbi) when they use homemade marinade instead of the store-bought one. Like your blog layout a lot! Happy posting!