Slow-Braised Cola & Fish Sauce Short Ribs with Creamy Sea Island Red Peas

Instructions

1. 1

   Preheat your oven to 325°F. Pat 4 lbs bone-in beef short ribs completely dry, then season them generously on all sides with 1 tbsp kosher salt and 1 tbsp black pepper. Heat 2 tbsp grapeseed or canola oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches to avoid crowding the pan, turning until a deep, dark mahogany crust forms on every side, about 15 minutes total. Remove the ribs to a plate and set aside.

   15 min

   Tip: Take your time with the sear. That crust is the foundation of your gravy's flavor.

2. 2

   Drain all but 2 tablespoons of the rendered beef fat from the pot. Toss in the 1 large yellow onion, 2 medium carrots, and 2 medium celery stalks. Sauté until they start to soften and pick up some color, about 6 minutes. Stir in the 6 cloves garlic cloves and 2 tbsp tomato paste. Cook this mixture until the tomato paste deepens into a rich brick-red color, about 4 minutes.

   10 min

   Tip: Cooking out the tomato paste prevents a raw, tinny flavor and builds a deeper umami profile.

3. 3

   Pour in the 12 oz Mexican Coca-Cola to deglaze the hot pot. Use a wooden spoon to scrape up every bit of that beautiful fond from the bottom. Let the cola bubble and reduce by half, which will take about 5 minutes. Stir in the 2 cups beef stock, 2 tbsp fish sauce, and 4 sprigs fresh thyme. Nestle the seared short ribs back into the liquid, bone-side up. The liquid should come about halfway up the sides of the meat. Cover with a tight-fitting lid and transfer to the oven to braise for 2.5 hours.

   155 min

   Tip: It's crucial to use cane sugar cola here. High-fructose corn syrup reacts differently to heat and won't give you the same glossy, balanced finish.

4. 4

   Once the ribs are in the oven, get your peas going. In a separate heavy-bottomed pot, combine the soaked and drained 1.5 cups Sea Island Red Peas, 4 cups chicken stock, 1 small smoked ham hock, and 1 whole bay leaf. Bring it all to a gentle simmer over medium heat. Lower the heat, cover the pot partially, and let the peas cook slowly for 1.5 to 2 hours. Stir occasionally until the peas are tender and the liquid has thickened into a creamy, starchy gravy.

   120 min

   Tip: Wait to salt the peas until they are completely tender. Salting beans too early can make their skins tough.

5. 5

   After 2.5 hours, pull the Dutch oven out. The short ribs should be incredibly tender and yielding to a fork. Carefully transfer the ribs to a platter and tent loosely with foil. Strain the remaining braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract all that good flavor before discarding them. Skim the excess fat off the top of the liquid, then simmer over medium-high heat for 10-15 minutes until it reduces to a rich, glossy glaze that coats the back of a spoon.

   20 min

   Tip: If you have a fat separator, now is the time to use it. Otherwise, a wide spoon and some patience works just fine.

6. 6

   Taste your cooked Sea Island red peas and adjust the seasoning with salt if necessary. To serve, spoon a generous ladle of the creamy peas into a wide, shallow bowl. Place a short rib right on top of the peas, and drizzle a heavy spoonful of the reduced cola-fish sauce glaze over the meat. Serve immediately with a side of hot cornbread.

   5 min

   Tip: I like to finish the plate with just a pinch of flaky sea salt right on the top of the short rib.