Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto
A comforting dish featuring tender beef short ribs slow-cooked in cola and paired with creamy risotto, perfect for family dinners or special occasions.
Servings: 6 servings
Calories: 720kcal
Ingredients
For the Short Ribs
- 2 lb beef short ribs Juicy and tender.
- 2 cans cola Adds sweetness.
- 2 cups beef stock For savory goodness.
- 1 medium onion, diced Rich aromatic base.
- 4 cloves garlic, minced Adds savory kick.
- oil for searing For browning the ribs.
For the Risotto
- 1 cup arborio rice Ideal for making creamy risottos.
- 4 cups warm chicken stock Keeps the risotto smooth.
- 2 tbsp butter Adds creaminess.
- 1/2 cup grated Parmesan cheese Gives savory depth.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a large pot, heat oil over medium-high heat. Sear the beef short ribs on all sides until browned, then set aside.
- In the same pot, sauté the diced onion and minced garlic for about 5 minutes until translucent.
Cooking the Short Ribs
- Return the short ribs to the pot. Pour in the cola and beef stock, then bring to a gentle simmer.
- Cover the pot and transfer it to the oven. Cook for 3 hours, until the ribs are fork-tender.
Preparing the Risotto
- In a separate saucepan, melt the butter over medium heat. Add the arborio rice and toast for about 2 minutes.
- Gradually add warm chicken stock, one ladle at a time, allowing the rice to absorb most of the liquid before adding more.
- Once the rice is tender and creamy, stir in the grated Parmesan cheese and season with salt and black pepper.
Serving
- Plate a generous serving of risotto, top with the short ribs, and drizzle with the braising liquid.
Notes
Consider marinating the ribs in cola beforehand for extra flavor. A Dutch oven works great for slow-cooking.