Ingredients
4 pounds thick-cut or English cut bone-in short ribs, cut into pieces no larger than 4 inches
3 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
6 medium carrots (about 1 pound total)
4 stalks celery (about 12 ounces total)
6 cloves garlic
1 tablespoon olive oil
2 medium yellow onions
2 tablespoons tomato paste
2 cups kosher for Passover or regular Coca-Cola
2 to 4 cups beef broth
4 sprigs fresh thyme
2 bay leaves
4 sprigs fresh parsley
Directions
1
Arrange a rack in the middle of the oven and heat the oven to 325ºF.
2
Pat 4 pounds short ribs dry with paper towels. Season all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper, and let sit at room temperature until ready to use. Prepare the following, adding each the same medium bowl as you complete it: Peel and cut 6 medium carrots crosswise into 2-inch pieces. Cut 4 celery stalks crosswise into 1-inch pieces. Coarsely chop 6 garlic cloves.
3
Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat until shimmering. Working in batches and adjusting the heat as needed, add the short ribs and sear until all 4 sides are browned, about 4 minutes per side. Transfer to a large plate. While the short ribs are searing, thinly slice 2 medium yellow onions.
4
Reduce the heat to medium. Add the onions and cook, stirring and scraping the bottom of the pot with a wooden spoon occasionally, until golden-brown, 10 to 14 minutes.
5
Add the carrot mixture and remaining 1 teaspoon kosher salt. Cook, stirring occasionally, until starting to soften, about 5 minutes. Add 2 tablespoons tomato paste, stir to coat the vegetables, and cook until the paste is darkened in color, about 3 minutes.
6
Add 2 cups Coca-Cola and scrape up any browned bits from the bottom of the pan with the wooden spoon. Return short ribs and their accumulated juices to the pot. Add enough beef to just cover the short ribs. Add 4 fresh thyme sprigs and 2 bay leaves.
7
Cover and transfer the pot into the oven. Braise until the beef is very tender and pulls away from the bone, 2 to 2 3/4 hours. Let rest covered for 20 minutes. Meanwhile, pick the leaves from 4 fresh parsley sprigs and finely chop.
8
Transfer the short ribs to a large plate or serving platter with tongs. Some of the short ribs may separate from the bones; discard the bones with no meat. Pour the vegetables and liquid through a fine-mesh strainer fitted over a large glass measuring cup or bowl. Discard the bay leaves and thyme sprigs. Use a ladle to skim the fat from the surface of the liquid (or use a fat separator).
9
Return the vegetables to the cooking liquid. Serve the short ribs with the saucy vegetables spooned over the top. Garnish with the parsley.