Short Rib Fever: A Week of the Best Short Rib Recipes- Bourbon and Coke Short Ribs

By Erika on October 7th, 2013 / / 1 Comment

Bourbon and Coke Short Ribs The Hopeless Housewife

It’s getting really cozy around here. There’s a slight chill in the air and I am wearing big, puffy socks around the house and pulling out my Dutch oven to make some warm comfort food. I love filling the house with that yummy smell of something slow-cooking in the oven for hours. Which brings me to short ribs. I love me some good short ribs and I REALLY know how to cook these babies to perfection– tender and flavorful with just enough sauce to cover a good mashed potato…

This week I will be posting my best short rib recipes; from gnocchi and lasagna to a good old-fashioned braised short rib. I have had such great feedback on these recipes, it’s time to dedicate a week to them!

I am starting off with one of my favorites. Bourbon and Coke Short Ribs. 

These short ribs have become my go-to recipe for an incredibly flavorful and tender short rib. My husband’s favorite drink is Jack Daniels and Coke which got me thinking that might really make a great braising liquid and boy was I right. I am not a Coke drinker (or any other soda for that matter) but in this recipe it sure does taste good…


Short Rib Fever: A Week of the Best Short Rib Recipes- Bourbon and Coke Short Ribs

Short Rib Fever: A Week of the Best Short Rib Recipes- Bourbon and Coke Short Ribs


  • 8 short ribs (about 2 1/2-3 pounds)
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked pepper
  • 2 teaspoons vegetable oil
  • 2 onions, chopped
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 7 cloves garlic
  • 1 cup bourbon
  • 1 cup Coke (or any cola)
  • 2 bay leaves
  • 2 cups beef stock


  1. Preheat oven to 275 degrees. Season the short ribs with salt and pepper. In a heavy oven-proof dutch oven, heat the vegetable oil over medium-high heat and, working in batches, sear each side of the short ribs until they a a nice caramelized brown (Really get a good sear on these), about 3 minutes per side. Remove from the dutch oven and set aside.
  2. In the same dutch oven (do not clean out), add onions, carrots and celery over medium heat and sauté until tender, scraping the brown bits from the bottom of the pan. Stir in garlic and sauté another minute. Add bourbon and deglaze pan, making sure to incorporate any brown bits from the bottom of the pan. Add Coke, bay leaves and beef stock and stir well, cooking until it starts to bubble.
  3. Lay the seared short ribs on top of the vegetables and cover the dutch oven. Place in oven and cook for about 3-4 hours, until the short ribs are very tender and fall off the bone (I do mine in 3 hours and they’re quite tender). If there is a lot of fat on top, use a baster to remove excess fat. If there is too much liquid, place on range over medium-medium high and reduce liquid. When it’s reduced, season to taste with salt and pepper (wait until liquid is reduced otherwise you may end up over-seasoning). Serve with mashed potatoes.

show comments one response

  • Reality says:

    Jack Daniels is not bourbon. You are wrong. Notice it does not say bourbon on the bottle.

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