• Preheat the oven to 350 degrees. Pat beef ribs dry well using paper towels (important for a good sear) then generously season all sides and ends of short ribs with salt and pepper.
• Heat oil in a large Dutch over medium-high heat. Add beef working in batches so you don’t overcrowed the pan. Brown well on all sides of the ribs, then transfer to a large plate.
• Reduce to medium heat then add the carrots and onion. Season with salt and pepper and cook for 3-4 minutes (or until they have just started to soften) turning halfway through.
• Reduce heat to low, add minced garlic and cook 1 minute stirring to the garlic doesn’t burn.
• Move vegetables to the edges of the pot then add the tomato paste into the center and cook for 1 minute stirring constantly until a deep red color.
• Increase heat to medium, pour in the wine and cook 3 minutes or until it’s reduced by about half scraping any browned bits off the bottom of the pot.
• Add Cola, beef stock, worcestershire sauce, soy sauce and 1/2 teaspoon of salt. Stir to combine.
• Return the short ribs to the pot, turning to coat with the liquid (which should almost cover the beef).

Braising:

• Place whole thyme and rosemary on top, then cover and transfer to then oven for 2 hours.
• After 2 hours, reduce heat to 325° uncover and continue braising another 30 minutes or until the meat is fork tender and can gently be pulled from the bones.
• Carefully remove short ribs onto a plate using tongs to keep the meat on the bones. Remove the carrots onto the same plate.

The Sauce:

• Bring liquid to a boil over medium-medium high heat. If your liquid is too thin, continue boiling (uncovered) to reduce it.

  If you prefer an even thicker sauce mix 1 tablespoon flour and 2 tablespoons water together in a small bowl creating a slurry. Slowly whisk the slurry into the sauce.
• If the liquid is too thick, add another splash of beef stock.
• Stir in the chopped parsley, taste and add salt and pepper to your preference. Serve hot with your favorite sides.