Fork-tender, juicy Dr. Pepper short ribs braised low and slow in the oven for a sweet-and-spicy shredded beef dinner. A quick stovetop sear and simmer, then a few hours in the oven yields fall-apart boneless short ribs in a deeply flavored sauce.
Braised meat is one of the most satisfying things to cook at home. Slow cooking transforms tougher cuts into tender, flavorful dishes that feel indulgent but don’t cost a fortune. Restaurant braises can be pricey—red wine braised brisket can run you forty dollars—so learning to braise at home is a smart way to get impressive results for less money.
Once you know the basics, braising becomes a versatile technique you can apply to many proteins. I use it for chicken, pork shoulder, brisket, and of course short ribs. This particular recipe uses an unexpected ingredient: Dr. Pepper. A bit of leftover soda, combined with stock, tomato paste, molasses, and aromatics, caramelizes and enriches the braise. The result is a sticky, spiced sauce and melting beef that’s perfect over grits, rice, or polenta.
Dr. Pepper as a braising liquid
Cola works well in braises because its sweetness and acidity help tenderize meat while adding complex caramelized flavors. Dr. Pepper’s blend of flavors pairs especially nicely with beef, enhancing the braise without overwhelming it. If you want to experiment, other sodas like cherry cola or root beer can also give great results, but this recipe is tuned to Dr. Pepper.
Braising ingredients
Besides boneless short ribs and Dr. Pepper, a few key ingredients build the braise’s depth and balance. Each plays a role in creating the rich, slightly sweet, savory sauce.
- Boneless beef short ribs – Affordable and ideal for braising. Bone-in short ribs or other braising cuts like chuck roast will also work.
- Dr. Pepper – Adds sweetness, acid, and distinctive flavors. It doesn’t need to be flat to work.
- Stock – Vegetable, chicken, or beef stock all work; it’s a supporting component that helps build the sauce.
- Soy sauce – Brings salt and umami to balance the sweetness.
- Molasses – Boosts caramel richness and echoes flavors found in the soda.
- Paprika – Adds a warm, slightly sweet pepper note.
- Cloves – A little goes a long way; they add aromatic depth. Whole or ground are fine.
- Red onion – A classic braising vegetable that helps move the flavor from sweet to savory.
- Garlic – Enhances savory and spicy notes in the braise.
- Carrot – Adds body to the braise and becomes tender and flavorful as it cooks.
- Tomato paste – Provides concentrated acidity and richness.
- Pepperoncinis – A small amount gives a gentle heat and briny balance; omit if you prefer no spice.
- Salt, pepper, and oil – For seasoning and searing the meat.
How to make Dr. Pepper braised short ribs
The technique is straightforward: sear the meat, build the braising liquid in the same pot to capture the fond, then finish in a low oven until tender. The steps below will give reliably tender, deeply flavored short ribs.
Step 1 – Prep your ingredients
Preheat the oven to 300°F. Use an oven- and stovetop-safe deep pan or dutch oven. Chop the carrots, dice the onion, and mince the garlic. Measure ingredients or have measuring tools handy to streamline the process.
Step 2 – Sear the short ribs
Searing concentrates flavor through the Maillard reaction and creates fond on the pan bottom, which will enrich the sauce. Heat the pan over medium-high heat, add a tablespoon or two of high-heat oil, and season the short ribs generously with salt and pepper. Sear until a deep brown crust forms, about 4–5 minutes per side. Don’t move the meat while it’s developing a crust—when it’s ready it will release easily from the pan.
Leave the browned short ribs on a plate while you cook the aromatics so you can deglaze the pan and lift the fond into the sauce.
Step 3 – Add remaining ingredients and transfer to the oven
After searing, add the vegetables and pepperoncinis to the pan and saute until the onions take color. Stir in tomato paste, molasses, paprika, and soy sauce until combined. Pour in the stock and then the Dr. Pepper, add the cloves, and return the short ribs and any collected juices to the pot. Bring the liquid to a boil on the stove—this helps the oven maintain an even cooking temperature—then cover and place in the oven.
Braise for 3.5 to 4 hours, checking toward the end to ensure there’s enough liquid. The meat should be partially submerged but not completely covered. When done, the short ribs will be fork-tender and easily shred apart. Serve spooned over grits, rice, or polenta with carrots and plenty of braising liquid.
I hope you’re inspired
Braising is adaptable: swap proteins, adjust aromatics, and use different liquids. Some great options include:
- Pork – Pork shoulder or pork ribs braise wonderfully.
- Beef – Short ribs, brisket, or chuck roast are excellent and budget-friendly.
- Chicken – Bone-in thighs or whole legs work well for shorter braises.
Tougher cuts with more connective tissue are ideal because they break down into rich, flavorful meat. Bone-in cuts can add extra depth from the marrow, but boneless is convenient and braises just as tenderly.
Recipes to serve with these
- Homemade Drop Biscuits
- Homemade Garlic Bread Rolls
- Sautéed Green Beans with Bacon
- Cornbread Muffins with Fresh Corn
Give this a try!
Next time you have leftover Dr. Pepper, consider using it to create a braise. The sugars caramelize on the meat, creating a sticky, flavorful crust while the interior becomes melt-in-your-mouth tender. This recipe reliably produces a crowd-pleasing, saucy main course that’s especially good with a starchy side to soak up the sauce. Happy cooking!
Dr. Pepper Braised Short Ribs
Mikayla M.
Pin Recipe
Ingredients
- 1 lb boneless beef short ribs
- 1 tsp salt
- 1 tsp black pepper
- 2 tbs grapeseed oil or other high-heat oil
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 1/4 cup pepperoncinis
- 2 tbs tomato paste
- 1 tbs molasses
- 1/4 cup soy sauce
- 2 whole cloves (or 1/4 tsp ground)
- 1 tsp paprika
- 1 cup vegetable stock*
- 3 cups Dr. Pepper
Instructions
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Preheat oven to 300°F. Place an oven-safe deep pan, like a dutch oven, over medium-high heat on the stove.
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Season short ribs with salt and pepper. When the pan is hot, add grapeseed oil and sear short ribs until golden brown, about 4–5 minutes per side.
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Remove short ribs and set aside. Add onions, carrots, and pepperoncinis; sauté until onions begin to brown. Add garlic and cook until fragrant.
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Stir in tomato paste, molasses, paprika, and soy sauce until evenly combined with the vegetables.
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Pour in the stock and Dr. Pepper, add cloves, and return short ribs and any juices to the pot. Bring to a boil, then cover and transfer to the oven.
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Braise for 3 1/2 to 4 hours, or until fork-tender. Check liquid levels if extended cooking is needed. Serve with braising liquid as desired.
Notes
*Liquid should not completely cover the beef; remove a ladle or two if using thinner cuts.
Nutrition
Originally published June 1, 2019, last updated September 17, 2019