Best 4 Dr Pepper Short Ribs Guy Fieri Recipes

Get ready to tantalize your taste buds with Dr. Pepper Short Ribs, a lip-smacking dish that combines the unique flavor of Dr. Pepper with fall-off-the-bone tender short ribs. This delectable recipe is perfect for a cozy dinner party or a special occasion, and it's sure to impress your guests with its rich and flavorful sauce.

The mouthwatering short ribs are braised in a flavorful blend of Dr. Pepper, soy sauce, garlic, brown sugar, and a touch of spice, creating a tantalizing aroma that will fill your kitchen. As the ribs simmer, they absorb the delicious flavors of the sauce, resulting in tender and succulent meat that melts in your mouth.

Accompanying the short ribs is a medley of delectable sides that elevate the dining experience. Creamy mashed potatoes provide a smooth and velvety contrast to the savory ribs, while green beans sautéed with bacon and onions add a pop of color and a smoky flavor. For a refreshing touch, a crisp and tangy cucumber salad balances the richness of the main course.

These Dr. Pepper Short Ribs are not just a meal; they are an explosion of flavors that will satisfy your cravings and leave you wanting more. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will take your taste buds on a wild ride.

Here are our top 4 tried and tested recipes!

DR. PEPPER BRAISED SHORT RIBS

Dr. Pepper Braised Short Ribs image

Succulent,, fall apart beef short ribs braised in a sweet, rich braising liquid made from Dr. Pepper.

Provided by Mikayla M

Categories dinner entree Main Course

Number Of Ingredients 15

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 ((1/4 tsp ground))
1 tsp paprika
1 cup vegetable stock*
3 cups Dr. Pepper

Steps:

Preheat oven to 300°F. Place an oven safe deep pan, like a dutch oven, over medium high heat on the stove.
Salt and pepper the surface of the short ribs. When the pan is hot, add the grapeseed oil and then the short ribs. The short ribs should sizzle. Allow to sear until golden brown on both sides 4-5 minutes each side.
Remove the short ribs from the pan, set aside. Add onions, carrot, and pepperoncini. Let saute, stirring, until onions begin to take on some color. Add garlic and stir until fragrant.
Next add the tomato paste, molasses, paprika, and soy sauce, stir until smooth and coating the vegetables fairly evenly.
Pour in the stock and Dr. Pepper. Add cloves and replace short ribs into the liquid.* Bring to a boil. When boiling, cover the pan with a lid or tightly with foil and place in oven.
Braise for 3 1/2 to 4 hours or until fork tender. If it goes longer be sure to check liquid levels are not too low. Serve with braising liquid as desired.

Nutrition Facts : Calories 402 kcal, Carbohydrate 35 g, Protein 25 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 67 mg, Sodium 1821 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving

FO-SHO SHORT RIBS WITH BALSAMIC GLAZE

Fo-Sho Short Ribs with Balsamic Glaze image

Provided by Guy Fieri

Categories main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 31

Ingredients

1/4 pound bacon, diced
4 pounds short rib
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 cup red bell pepper, 1-inch dice
2 cups carrots, 1-inch dice
2 cups celery, 1-inch dice
12 cipollini onions, peeled, whole
2 tablespoons all-purpose flour
2 teaspoons dried rosemary
1 teaspoon red chili flakes
1 tablespoon pickling spice
2 tablespoons salt
1 tablespoon freshly cracked black pepper
1 cup red wine
3 cups beef stock
Balsamic Glaze, recipe follows
Parsnip Puree, recipe follows
1 1/2 cups balsamic vinegar
3/4 cup pomegranate juice
5 tablespoons honey
1 cup celery root, peeled and 1/2- inch dice
4 cups parsnip root, peeled and 1/2- inch dice
6 cups whole milk
6 cloves garlic, peeled and smashed
6 thyme sprigs, whole, tied together with kitchen string
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly cracked black pepper
Bacon reserved from short ribs
1/4 cup crisp fried onions, for garnish

Steps:

Preheat oven to 350 degrees F.
In a large Dutch oven, over medium-high heat, cook bacon to render fat. Remove bacon and reserve as garnish for parsnips. Season ribs with salt and pepper. Sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender. Remove ribs to a baking dish and brush with Balsamic Glaze, cover with foil and keep warm in a preheated 250 degrees F oven. Strain and reduce broth by a third. (Broth to be served with Parsnip Puree.)
In a small pot over medium heat, combine all ingredients. Whisk occasionally and reduce by one third.;
In a large heavy bottom pot over medium heat, add in celery root, parsnip root, whole milk, garlic and thyme. Bring to a simmer and reduce heat. Simmer 5 to 7 minutes or until fork tender. Strain, reserving liquid. Discard thyme bundle. Place vegetables in food processor and pulse, adding reserved liquid as necessary, to desired consistency. Add butter and salt and pepper, to taste, and pulse. Garnish with bacon and fried onions. Serve with reduced broth from short ribs.

DR. PEPPER BRAISED SHORT RIBS

Dr. Pepper Braised Short Ribs image

A delicious braising liquid adds to the depth of flavor in this dish. It is time consuming, but the results are worth it.

Provided by dmanmont

Categories Meat

Time 6h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs beef short ribs, cut 2-inch x 2-inch
1/4 cup celery
1/4 cup carrot
1/4 cup onion
1 sprig thyme
1 bay leaf
2 ancho chilies, seeds and stems removed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon smoked paprika
1/4 cup tomatoes, fire roasted
1/4 cup red wine
1 teaspoon jalapeno, rough cut
4 cups Dr. Pepper cola
2 quarts chicken stock
2 tablespoons vegetable oil

Steps:

Season ribs with salt and pepper.
Heat vegetable oil in a large sauté pan.
Sear ribs in pan, fat side down for 3 minutes, over medium-high heat. Turn over and cook an additional 3 minutes.
Remove ribs from pan and set aside.
Add celery, onion and carrot. Cook until golden brown. (Approx. 5 minutes).
Add spices, tomatoes, and jalapeno. Cook 5 minutes.
Add red wine. Reduce liquid by half.
Add Dr. Pepper and again reduce liquid by half.
Add chicken stock and ribs back into the pan. Cover with plastic wrap and aluminum foil.
Place in a 300 degree Fahrenheitoven for 4 to 5 hours.
Remove ribs from the oven and set aside. (Cover loosely with foil to keep warm.).
Strain remaining liquid through strainer into a medium sauce pan over medium-high heat.
Reduce liquid by half. Season to taste.

Nutrition Facts : Calories 1255.4, Fat 95.9, SaturatedFat 38.3, Cholesterol 187.1, Sodium 824, Carbohydrate 48.1, Fiber 2.8, Sugar 31, Protein 46.5

GUY'S RIGHTEOUS RIBS

Guy's Righteous Ribs image

I used this on country style ribs along with the Root Beer BBQ sauce. The best country style ribs I have ever made. So very Good. Found this recipe in the USA sunday paper, it is courtesy of Guy Fieri.

Provided by frostyprecious

Categories Pork

Time 3h50m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

12 lbs pork spareribs, st louis style-cut
1 cup light brown sugar
1 tablespoon kosher salt
2 teaspoons kosher salt
4 teaspoons chili powder
4 teaspoons garlic powder
4 teaspoons onion powder
4 teaspoons paprika
2 teaspoons cumin
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves

Steps:

Preheat oven to 275 degrees F.
Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back of the ribs and discard. Make the rub by combining the brown sugar, salt, chili powder,garlic and onion powder,paprika, cumin, white and cayenne pepper and cloves in a mixing bowl.
Set out large sheets of foil9one set for each slab). Place one rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure each rack is meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours.
After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top.
Brush the top and bottom of the racks with a generous amount of Root Beer BBQ sauce or whatever sauce you wish. Cook racks for 1 1/2 more hours with the foil open. When done, the ribs will be tender and the meat will have shrunk back from the bones. Remove from oven, cut into portions, serve with extra BBQ sauce.

Tips:

Choose the right ribs: Beef short ribs are the best choice for this recipe as they have a good amount of marbling and connective tissue, which results in tender and flavorful meat.
Use a good quality Dr. Pepper: Not all Dr. Peppers are created equal. For the best flavor, use a real cane sugar Dr. Pepper, rather than one made with high fructose corn syrup.
Don't overcook the ribs: Short ribs are best when cooked until they are fall-off-the-bone tender, but not so much that they become dry. The ideal internal temperature for short ribs is 195 degrees Fahrenheit.
Let the ribs rest before serving: After cooking, let the ribs rest for at least 10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in more flavorful and tender ribs.

Conclusion:

Dr. Pepper short ribs are a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet and savory flavors, along with the tender fall-off-the-bone meat, makes this dish a winner. So next time you're looking for a new and exciting way to cook ribs, give Dr. Pepper short ribs a try. You won't be disappointed.