Add to a cast Iron Dutch oven a splash of olive oil. Season the Bone-in short ribs with salt and pepper and sere for 2-3 minutes on each side, we are looking for some char here so don’t panic. Remove to a paper towel lined cooling dish. At this point you can preheat your oven to 325.
Now let’s layer some flavors for the sauce. In the same pot add the onions and garlic; allow these to sweat for 3–4 minutes or until glossy. Add the Smoked Paprika, Chili Powder, Cumin and Coriander; cook this for about 2 minutes until it smells fragrant. Add the tomato paste, let this bubble until slightly browned 2-3 minutes; this will give us a nice earthy smoke flavored sauce. Next, add the Cola and Beer (there will be extra beer you know what to do) add the Ketchup and the soy sauce and bring to a simmer until it thickens up, around 3-5 minutes.
Now it’s time to put the Ribs back inches Add the chicken broth and bring to a simmer for about 5 minutes. Put the lid on that bad boy and slide it into the oven for 3 hours. What emerges from the oven will be molten tender goodness. Pull the ribs form the lava mixture and allow to cool a bit then shred ala pulled pork. At this point it is a good idea to spoon out some of the fat that has rendered from the beef. Place the shredded Beef back into the Dutch oven, bring to a simmer and serve with your favorite roll and coleslaw if desired.