Step 1: Season and Sear the Short Ribs

Pat the short ribs dry with paper towels to remove excess moisture. This helps them brown better. Season generously with salt, black pepper, and smoked paprika.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the short ribs on all sides for about 2–3 minutes per side, until they develop a golden-brown crust. This locks in flavor and enhances the final dish.

Step 2: Prepare the Aromatics

While the ribs are searing, slice the onion and mince the garlic. These will add a rich depth of flavor to the slow cooker.

Step 3: Add Everything to the Slow Cooker

Place the sliced onions and minced garlic in the bottom of the slow cooker. Arrange the seared short ribs on top.

In a mixing bowl, whisk together the cola, soy sauce, Worcestershire sauce, apple cider vinegar, brown sugar, mustard powder, and red pepper flakes. Pour this flavorful mixture over the ribs.

Step 4: Slow Cook to Perfection

Cover and cook on LOW for 8 hours or HIGH for 6 hours. The longer the cooking time, the more tender the ribs will be.

Step 5: Thicken the Sauce

Once the ribs are fully cooked, remove them from the slow cooker and set them aside.

In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Pour the slurry into the slow cooker and stir. Let the sauce cook for an additional 5–10 minutes until it thickens.

Step 6: Serve and Enjoy!

Return the short ribs to the slow cooker and coat them in the thickened sauce. Garnish with fresh parsley and serve hot with mashed potatoes, rice, or roasted vegetables.