Step 1

Preheat the oven to 325°F. Season the short ribs generously with salt and pepper.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and brown them on all sides, about 3-4 minutes per side.

Step 3

Remove the short ribs from the pot and set them aside.

Step 4

Add the garlic, onion, carrot, and celery to the pot and sauté until they're softened and lightly browned, about 5 minutes.

Step 5

Add the red wine and stir, scraping the bottom of the pot to release any bits that may be stuck.

Step 6

Add the chicken stock, cola, diced tomatoes, bay leaves, rosemary, and thyme to the pot and bring the mixture to a simmer.

Step 7

Add the salt and pepper.

Step 8

Return the short ribs to the pot and bring to a boil.

Step 9

Cover the pot with a tight-fitting lid or aluminum foil and place it in the oven.

Step 10

Braise the short ribs for 3 hours, or until they're fall-off-the-bone tender.

Step 11

Remove the pot from the oven and remove the ribs from the pot. Remove the herbs as well.

Step 12

Blend the braising liquid until smooth. Add a dash of basalmic vinegar and stir.

Step 13

Serve ribs with mashed potatoes or polenta, with extra braising liquid on top.