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COLA-BRAISED SHORT RIBS INSPIRED BY THE BEAR
cook:
2 h
3,139,402 views It’s a rare occasion when a show hands us a fully written recipe on a platter. Thanks for making our lives easier, cast and crew of The Bear!
4 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Veal Stock
6 lb veal bones
neutral oil, as needed
2 yellow onions, quartered
3 ½ celery stalks, roughly chopped
2 large carrots, roughly chopped
1 head of garlic, halved
2 tbsp tomato paste
1 cup water (plus more as needed)
1 cup dry red wine
4 ½ thyme sprigs
7 parsley sprigs
2 bay leaves
1 tbsp black peppercorns
For the Cola Braised Short Ribs
6 whole English cut short ribs (~4 lb)
kosher salt, as needed
freshly ground pepper, as needed
vegetable oil, as needed
2 onions, diced
2 ½ medium carrots, diced
1 ½ cup dry white wine
1 cup Coca Cola
9 thyme sprigs
7 parsley stem (and leaves)
2 bay leaves
3 cup veal stock (see recipe above)
For Serving
Risotto or mashed potatoes
TOOLS
Babish mixing bowls
Babish stock pot
Babish colander
Babish braiser
Babish measuring cups and spoons set or kitchen scale
12 Babish piece set
Babish frying pan
Babish everyday pan
Babish dutch oven
Babish cast iron trivet
Babish chef's knife
Babish cast iron skillet
flat wooden spatula
sealable containers
fine mesh sieve
oven
Babish paring knife
Babish tongs
fridge
DIRECTIONS
1.
For the Veal Stock
1.
Preheat the oven to 400°F.
oven
2.
Scrub and blanch veal bones in boiling water for 5 minutes to remove impurities. Drain and dry thoroughly.
6 lb veal bones
3.
In a mixing bowl, toss the quartered onions, celery, carrots, and halved garlic tossed with tomato paste.
2 yellow onions, quartered
3 ½ celery stalks, roughly chopped
2 large carrots, roughly chopped
1 head of garlic, halved
2 tbsp tomato paste
Babish mixing bowls
Babish chef's knife
4.
In a roasting pan, toss the cleaned bones in neutral oil and roast for 45 minutes. Flip the bones, then add the onions, celery, carrots, and halved garlic.
6 lb veal bones
neutral oil, as needed
2 yellow onions, quartered
3 ½ celery stalks, roughly chopped
2 large carrots, roughly chopped
1 head of garlic, halved
Babish braiser
5.
Roast the bones and vegetables for an additional 30 - 45 minutes or until the edges of the vegetables are beginning to char.
6.
Transfer the roasted bones and vegetables to a large stock pot.
6 lb veal bones
neutral oil, as needed
2 yellow onions, quartered
3 ½ celery stalks, roughly chopped
2 large carrots, roughly chopped
1 head of garlic, halved
Babish stock pot
7.
Deglaze the roasting pan with the water and wine to the pan and scrape up any remnants from the bottom using a flat wooden spatula., and add this liquid to the stock pot.
1 cup water (plus more as needed)
1 cup dry red wine
Babish braiser
flat wooden spatula
Babish stock pot
8.
Add enough water to cover the bones and vegetables. Throw in the thyme, parsley, bay leaves, and black peppercorns.
4 ½ thyme sprigs
7 parsley sprigs
2 bay leaves
1 tbsp black peppercorns
Babish stock pot
9.
Bring to a bare simmer (never boil), skimming off scum and fat. Simmer gently for 8-12 hours, checking occasionally.
Babish stock pot
10.
Strain the stock, discard the solids, and skim off any fat. Use immediately or cool to room temperature and refrigerate for up to 1 week, or freeze for up to 3 months.
For the Veal Stock
fine mesh sieve
Babish stock pot
11.
For the Cola-Braised Short Ribs
1.
Preheat the oven to 275 °F.
oven
2.
Season the short ribs generously with salt and pepper. Heat vegetable oil in a large roasting pan over medium-high heat until wisps of smoke emerge.
6 whole English cut short ribs (~4 lb)
kosher salt, as needed
freshly ground pepper, as needed
vegetable oil, as needed
Babish dutch oven
3.
Sear the short ribs on all sides until deeply brown. Remove the short ribs from the pan, then add the onion and carrots to the pan. Cook until tender and starting to caramelize, about 7-10 minutes.
2 onions, diced
2 ½ medium carrots, diced
4.
Deglaze the pan with the white wine and simmer for 1-2 minutes until the alcohol cooks off.
1 ½ cup dry white wine
5.
Add the Coca-Cola and stir. Add thyme, parsley, bay leaves, and just enough veal stock to almost cover the short ribs.
1 cup Coca Cola
9 thyme sprigs
7 parsley stem (and leaves)
2 bay leaves
3 cup veal stock (see recipe above)
6.
Transfer the roasting pan to the oven and braise for 3-4 hours, flipping the ribs halfway through. The ribs are done when a paring knife meets no resistance.
Babish dutch oven
oven
Babish tongs
Babish paring knife
7.
Remove the short ribs and refrigerate them in a sealed container overnight. Strain the braising liquid, refrigerate it overnight, and discard the solids.
fridge
Babish colander
sealable containers
8.
The next day, skim off any fat from the chilled braising liquid. Transfer it to a wide skillet, bring to a boil, and reduce until it thickens to coat the back of a spoon–about 1 hour.
Babish cast iron skillet
9.
Reheat the short ribs in the sauce for 10-15 minutes over medium heat until warmed through. Serve with risotto or mashed potatoes.
6 whole English cut short ribs (~4 lb)
Risotto or mashed potatoes
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