Braised beef ribs in Coca-Cola in a slow cooker

Ingredients:

• 2 tsp sweet paprika
• 2 tsp chili powder
• 0.5 tsp onion powder
• 0.5 tsp garlic powder
• 0.5 tsp ground cumin
• 1.8 kg beef short ribs with bones, cut into 10 cm pieces.
• 3 tbsp. l. rapeseed oil
• 2 cups finely chopped yellow onion (about 1 large head)
• 2 tbsp tomato paste
• 4 cloves garlic, coarsely chopped
• 2.5 cups Coca-Cola, not diet
• 3 tablespoons Worcestershire sauce
• 2 bay leaves
• 0.5 cup + 2 tablespoons lightly salted beef broth
• 3 tablespoons cornstarch
• Mashed potatoes, polenta or rice, for serving (optional)
• Special equipment: multicooker with a capacity of 6 liters.

Preparation:

1. In a large bowl, combine paprika, chili powder, onion powder, garlic powder, cumin, 1 tablespoon salt, and 2 teaspoons black pepper. Add the beef ribs to the bowl, rub with the spice mixture, and let marinate for 10 minutes.
2. Set the slow cooker to high heat (see Note) and add 2 tablespoons of oil once the slow cooker is hot. Brown the ribs on all sides, about 2 minutes per side. Transfer to a plate and set aside.
3. Without changing the slow cooker mode, add the remaining 1 tablespoon of oil. Add the onion and cook, stirring occasionally with a wooden spoon to scrape up any browned bits, until the onion is soft, about 3 minutes. Add the tomato paste and garlic and cook until the tomato paste darkens, 1-2 minutes. Add the cola, Worcestershire sauce, bay leaf, and 1/2 cup of beef broth and stir.
4. Return the ribs to the pot, along with any excess juices, and turn to coat. Following the manufacturer's instructions, close the lid and prepare the slow cooker. Set the pressure cooker to high pressure for 45 minutes.
5. Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid. Transfer the ribs to a large plate.
6. Using a ladle, skim off any excess fat from the surface of the liquid in the slow cooker, then return the heat to high for sautéing. While the liquid begins to boil, combine the remaining 2 tablespoons of beef broth with the cornstarch in a small bowl to form a paste.
7. Stir the mixture into the slow cooker and cook, stirring occasionally, until the sauce thickens to a syrupy consistency, 15-20 minutes. Season the sauce with salt to taste and return the ribs to the slow cooker to coat with the sauce. Serve the ribs hot with the sauce over mashed potatoes, polenta, or rice.
   
   Note
   
   Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.