Instant Pot Cola Braised Short Ribs

 Instant Pot Cola Braised Short Ribs 

These short ribs combine the acidity of cola with pressure cooking to create an all day braised short ribs for tender juicy flavourful short ribs 

2 tsp paprika

2 tsp chili powder 

1/2 tsp onion powder 

1/2 tsp garlic powder 

1/2 tsp ground cumin 

Kosher salt 

Freshly ground black pepper 

4 lbs bone in beef short ribs, cut cross wise into 4” pieces 

3 tbsp canola oil 

1 large white onion, thinly sliced to make 2 cups 

2 tbsp tomato paste 

4 cloves garlic, minced 

2 1/2  cups cola

3 tbsp Worcestershire sauce

2 bay leaves

1/2 cup beef broth

2 tbsp beef broth

3 tbsp cornstarch 

Mashed potatoes or rice for serving, optional

Combine paprika, chili powder, onion powder, garlic powder, cumin, 1 tbsp salt and 2 tsp powder in a large bowl. Add the short ribs to the bowl, rub the spice mixture into the ribs and allow to rest for 10 minutes. 

Set a 6 quart instant pot to high sauté and add 2 tbsp oil once it is hot. Working in batches sear all 4 sides of each short ribs for until browned, about 2 minutes per side. Set ribs aside on a plate. 

With the pot still on high sauté, add the remaining oil and onions, stirring with a wooden spoon scraping up all the bits on the bottom until softened and the bottom of the pot is smooth. Add the tomato paste and garlic and cook until the to,auto paste is deeply toasted, about 1-2 minutes. Add the cola, Worcestershire sauce, bay leaves and 1/2 cup beef broth , stirring until combined. Return the ribs to the pot along with any juices on the plate and turn the ribs to coat with the liquid. Place the lid on the pot, set to seal and set to pressure cook on high for 45 minutes.  

Once the cycle is complete, do a quick release. Once the pin has dropped, removed the lid and transfer the ribs to a large plate 

Turn the pot to hot sauté. As the liquid begins to simmer, combine the remaining 2:tbsp beef broth with the cornstarch to make a slurry. Pour into the pot, whisking until smooth and simmer until the sauce has reduced and thickened, approximately 10 minutes. Season the sauce with salt and pepper. Return the ribs to the pot, reheating, ensuring the ribs are coated with sauce. 

Serve the ribs and sauce over mashed potatoes or rice.