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Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto Recipe

Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto Recipe
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4.7 from 16 reviews

Tender and succulent bone-in beef short ribs are slow-cooked in cola until falling off the bone, then served over a bed of creamy Parmesan risotto for a comforting and flavorful meal.

Ingredients

Units Scale

For the short ribs:

  • 2 1/2 lbs bone-in beef short ribs
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 cups cola (not diet)
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 1 bay leaf

For the risotto:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small shallot, finely diced
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken or vegetable broth (kept warm)
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • Salt and pepper to taste

Instructions

  1. Prepare the short ribs: Season the short ribs with salt and pepper. Sear in a skillet, then transfer to a slow cooker.
  2. Cook the short ribs: Sauté onion and garlic, stir in tomato paste, cola, broth, Worcestershire sauce, thyme, and bay leaf. Pour over short ribs and cook until tender.
  3. Make the risotto: Sauté shallot, add rice, wine, and broth gradually. Stir in Parmesan, cream, salt, and pepper until creamy.
  4. Serve: Place short ribs over risotto and spoon pan juices on top.

Notes

  • You can substitute cola with root beer for a deeper flavor.
  • For a shortcut, use instant risotto, but traditional stirring yields the best texture.
  • Garnish with fresh parsley or shaved Parmesan before serving.

Nutrition

Find it online: https://easy-tapas-recipes.com/succulent-short-ribs-slow-cooked-in-cola-with-creamy-parmesan-risotto-recipe/