Sunny Anderson's Cola-Glazed Short Ribs | The Kitchen

Sunny Anderson fires up the grill for her all-American Cola-Glazed Short Ribs! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3H2riQA Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny's Cola-Glazed Short Ribs RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 4 hr Active: 30 min Yield: 4 to 6 servings Ingredients Sauce: 2 tablespoons olive oil 1 cup chopped onion Kosher salt and freshly ground black pepper 1/2 teaspoon Hungarian paprika 8 to 10 sprigs fresh thyme 4 cloves garlic, peeled and smashed 1/2 cup dark brown sugar 1/4 cup ketchup 1/4 cup apple cider vinegar 3 tablespoons stone ground mustard 2 Roma tomatoes, chopped 2 cups cola (not diet) Ribs: 4 pounds bone-in beef short ribs, at room temperature Kosher salt and freshly ground black pepper Directions For the sauce: In a large pot on medium high heat add the oil and onions. Season with a pinch of salt and a few grinds of pepper. Cook, while stirring, until tender, about 5 minutes. Add the paprika, garlic and whole sprigs of thyme. Stir until fragrant, about 5 minutes. Add the brown sugar, ketchup, vinegar, mustard and tomatoes and stir to combine. Add the cola and scrape the bottom of the pot with a wooden spoon to remove any bits that are stuck. Cook, stirring occasionally, until the sauce thickens to slightly thinner than the consistency of ketchup, about 45 minutes. For ribs: Heat half of a grill to 425 degrees F. Sprinkle the ribs all over with salt and pepper. With the grill lid open, place the ribs over the direct heat side of the grill and grill to get char marks on all sides, turning and flipping the ribs as needed. Lower the heat to 225 to 250 degrees F and move the ribs to the indirect side of the grill and baste with the some of the sauce. Cover and cook, quickly basting and recovering every 30 minutes, until the meat is tender, 2 to 4 hours depending on the size of the ribs, or until the internal temperature is 200 degrees F. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #TheKitchen #FoodNetwork #ColaGlazedShortRibs Sunny Anderson's Cola-Glazed Short Ribs | The Kitchen | Food Network https://www.youtube.com/watch?v=s4KoinoPzs0