Fork-tender, juicy Dr. Pepper short ribs braised low and slow in the oven for a sweet and slightly spicy shredded beef dinner. A quick stove-top sear and brief simmer, then a few hours in the oven, yields fall-apart boneless short ribs in a deeply flavored sauce.
I love braised meat. There’s something decadent about slow-cooked meat that falls apart with a fork, soaked in a rich, glossy liquid. Dining out for a great braise can be expensive, but learning to braise at home delivers restaurant-quality results for a fraction of the cost. You can easily make large portions and stretch your budget without sacrificing flavor.
Mastering braising is an essential skill for any home cook. It turns inexpensive, tough cuts into tender, flavorful meals—like my Orange and Chicken Braise—and elevates everyday ingredients into something special. This recipe uses a fun ingredient you might otherwise toss: leftover cola. I tested this with Dr. Pepper and the result is a uniquely caramelized, spiced braise that became a household favorite. We even buy soda now just to make this once in a while.
Dr. Pepper as a braising liquid
Why use cola? Soda acts as a tenderizer and brings a complex sweetness that pairs beautifully with meat. It helps with caramelization and layers flavor—think brown sugar-and-coke glazed ham—so it translates well to short ribs. You don’t need a completely flat soda for this to work; fresh or slightly opened bottles will both do the job.
If you’re trying to avoid waste, using leftover soda in a savory recipe is a tasty solution. Dr. Pepper’s blend of flavors, including hints of molasses and spices, becomes even more interesting when reduced and combined with savory ingredients.
Braising ingredients
Besides boneless short ribs and Dr. Pepper, these other ingredients build a balanced, full-flavored braising liquid:
- Boneless beef short ribs – Affordable and flavorful. You can use bone-in short ribs or other braising cuts such as chuck or brisket.
- Dr. Pepper – The recipe highlights Dr. Pepper’s flavor profile, but feel free to experiment with root beer or cherry cola if desired.
- Stock – Vegetable, chicken, or beef stock will work. It’s a supporting element and won’t dramatically alter the dish.
- Soy sauce – Adds savory, umami depth and a salty backbone to balance the sweetness.
- Molasses – Enhances richness and echoes one of the soda’s flavor notes.
- Paprika – Adds a gentle sweetness and warmth.
- Cloves – A little goes a long way; whole or ground both work. They echo flavors already present in the soda.
- Red onion – Classic aromatics transform the liquid from purely sweet to savory.
- Garlic – Boosts savory and spicy notes.
- Carrot – Part of a basic mirepoix, carrots add body and cook to tender sweetness alongside the meat.
- Tomato paste – Provides acidity and concentrated tomato flavor to balance the sweetness.
- Pepperoncinis – A small amount adds briny heat; omit if you prefer no spice.
- Salt, pepper, and oil – For seasoning and searing the meat.
How to make Dr. Pepper braised short ribs
The technique is straightforward: sear, build flavor in the pan, add liquids, and finish low and slow in the oven. Once you understand this method, you can apply it to many meats and liquids.
Step 1 – Prep your ingredients
Preheat the oven to 300°F and set out an oven- and stovetop-safe deep pan, such as a Dutch oven. Trim and chop vegetables: slice carrots into rounds, dice the onion, and mince the garlic. Having ingredients measured and ready makes the process smoother.
Step 2 – Sear the short ribs
Searing is essential. High heat creates the Maillard reaction, producing a browned crust and concentrated flavor. Heat the pan over medium-high, add a tablespoon of high-heat oil, season the short ribs with salt and pepper, and sear until a golden crust forms—about 4–5 minutes per side. Don’t move the meat while it’s forming a crust; when it’s ready it will release easily.
The browned bits left in the pan (fond) are full of flavor. Deglazing and building the braising liquid will lift those morsels into the sauce.
Step 3 – Add remaining ingredients and transfer to oven
After searing, follow these steps before roasting:
- Remove browned short ribs and set them aside with any juices.
- Sauté the onions, carrots, and pepperoncinis until the onions begin to color, then add garlic and cook until fragrant.
- Stir in tomato paste, molasses, paprika, and soy sauce until evenly combined and coating the vegetables.
- Pour in the stock and Dr. Pepper, add whole cloves, and return the short ribs and accumulated juices to the pot. Bring the liquid to a boil on the stovetop—this helps maintain even cooking when transferred to the oven.
- Cover and place in the oven for 3½ to 4 hours. The meat should be partially submerged, not completely covered.
When finished, the meat will be fork-tender and easy to shred. Serve the meat, carrots, and some braising liquid over grits, rice, or polenta to soak up the sauce. If you cook longer than four hours, check liquid levels and add a bit more stock if needed to prevent drying out.
I hope you’re inspired…
Braising is simple and forgiving. The method works with other proteins too. Some excellent alternatives include:
- Pork – Pork shoulder or pork ribs
- Beef – Short ribs, brisket, or chuck roast
- Chicken – Bone-in thighs or whole legs
Tougher cuts with more connective tissue are ideal for braising because they become tender and flavorful as the collagen breaks down. Bone-in cuts add richness from the marrow, but boneless cuts braid just as well and can be easier to serve.
Recipes to serve with these
- Homemade Drop Biscuits
- Homemade Garlic Bread Rolls
- Sautéed Green Beans with Bacon
- Cornbread Muffins with Fresh Corn
Give this a try!
Next time you spot a Dr. Pepper in your fridge, consider using it for braised short ribs. The sauce becomes caramelized and sticky from the soda’s sugars, while the meat turns melt-in-your-mouth tender. The combination of sweet, savory, and warm spice is irresistible with a grain or a slice of bread to sop up the sauce.
This is a family-friendly recipe that’s easy to prepare and makes excellent leftovers. Enjoy!
Dr. Pepper Braised Short Ribs
Mikayla M.
Pin Recipe
Ingredients
- 1 lb boneless beef short ribs
- 1 tsp salt
- 1 tsp black pepper
- 2 tbs grapeseed oil or other high-heat oil
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 1/4 cup pepperoncinis
- 2 tbs tomato paste
- 1 tbs molasses
- 1/4 cup soy sauce
- 2 whole cloves (or 1/4 tsp ground)
- 1 tsp paprika
- 1 cup vegetable stock*
- 3 cups Dr. Pepper
Instructions
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Preheat oven to 300°F. Place an oven-safe deep pan, like a Dutch oven, over medium-high heat on the stove.
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Season the short ribs with salt and pepper. When the pan is hot, add the grapeseed oil and sear the short ribs until golden brown, about 4–5 minutes per side.
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Remove the short ribs and set aside. Add onions, carrots, and pepperoncinis and sauté until the onions begin to color. Add garlic and cook until fragrant.
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Stir in tomato paste, molasses, paprika, and soy sauce until the mixture is smooth and the vegetables are coated.
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Pour in the stock and Dr. Pepper, add whole cloves, and return the short ribs and any accumulated juices to the pot. Bring to a boil, then cover and transfer to the oven.
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Braise for 3½ to 4 hours, or until fork-tender. Check liquid levels if cooking longer. Serve with the braising liquid as desired.
Notes
*Liquid should not completely cover the beef; remove a ladle or two if using thinner cuts.
Nutrition
Originally published June 1, 2019, last updated September 17, 2019