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Dr. Pepper braised short ribs

Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Main Course
Cuisine: American
Servings: 4


  • Enameled Dutch Oven


  • 2 lbs Boneless short ribs
  • 1 Each Sweet onion diced
  • 1 Each Celery stalk diced
  • 1 Each Large carrot diced
  • 4 Cloves Garlic minced
  • 2 Tbls Tomato paste
  • 1 Tbls Mollases
  • 2 Tbls Soy sauce
  • 3 Each Cloves
  • 1 Tsp Smoked hot paprika
  • 1 Cup Beef stock
  • 3 Cups Dr. Pepper
  • 2 Tbls Canola oil


  • Pre Heat oven to 300 Degrees
  • Salt and pepper all sides of the short ribs pieces
  • Heat dutch oven to very hot and add oil
  • Sear short ribs on all sides about 5 minutes per side
  • Remove short ribs from dutch oven
  • Add celery, onion and carrots sautee until onions soft
  • Add garlic sautee until fragrant
  • Add tomato paste and sautee about 2 minutes
  • Deglaze pan with the beef stock scraping up the bits (fond) on bottom of pan
  • Add soy sauce, mollases, Dr. Pepper, cloves, and paprika. Bring to boil
  • Add short ribs back into dutch oven then remove from heat cover tightly and move to oven
  • Cook in oven for 3 and a half hours. Make sure the short ribs are not fully immersed in liguid. If they are remove some liquid but save for later. Turn the short ribs every 30 minutes.
  • Around 3 and a half hours check to make sure short ribs are very tender. Remove from oven. Remove short ribs from dutch oven.
  • Strain remaining liquid and mirepoix through fine mesh strainer
  • Using any technique you want seperate and remove the oil I bought an OXO seperator for this recipe and it worked flawlessly
  • Return seperated gravy to sauce pan and bring to boil
  • Add cornstarch to 1 Tbls cold water to make slurry. Whisk into boiling gravy let thicken reduce heat
  • Put short ribs back into gravy


I served over Celery root puree but there are dozens of ways this can be served. It is a slightly sweet flavor so heat or tart will be good compliments.