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Succulent short ribs slow-cooked in cola served with creamy parmesan risotto.
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Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto

A comforting dish featuring tender beef short ribs slow-cooked in cola, accompanied by creamy Parmesan risotto.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Beef, comfort food, Risotto, Short Ribs, slow-cooked
Servings: 6 servings
Calories: 750kcal

Ingredients

For the Short Ribs

  • 2 lb beef short ribs Juicy and tender, these ribs are the star of the show.
  • 2 cans cola Adds depth and tenderness to the ribs.
  • 2 cups beef stock Enhances the meaty goodness of the dish.
  • 1 medium onion, diced Adds a foundational layer of flavor.
  • 4 cloves garlic, minced Elevates the overall taste of the dish.
  • oil for searing A high-smoke oil is ideal for a good sear.

For the Risotto

  • 1 cup arborio rice Essential for achieving the perfect risotto texture.
  • 4 cups warm chicken stock Using warm stock helps to keep the cooking process consistent.
  • 2 tbsp butter Adds richness and helps create the creamy texture.
  • 1/2 cup grated Parmesan cheese Enhances the creaminess and flavor of the risotto.
  • to taste salt and black pepper Essential for seasoning.

Instructions

Preparation

  • Preheat your oven to 325°F (163°C).
  • Heat oil in a large pot over medium-high heat and sear the ribs on all sides until beautifully browned.
  • Remove the short ribs from the pot and set aside. In the same pot, add the diced onion and minced garlic, cooking until soft and fragrant.

Cooking the Ribs

  • Return the ribs to the pot and pour in the cola and beef stock. Bring to a gentle simmer.
  • Cover the pot and transfer it to the preheated oven. Cook for about 3 hours, or until the ribs are fork-tender.

Preparing the Risotto

  • In a separate saucepan, melt the butter over medium heat. Add the arborio rice, toasting for about 2 minutes until slightly translucent.
  • Gradually stir in the warm chicken stock one ladle at a time, allowing the rice to absorb the liquid before adding more. Keep stirring until creamy and tender, roughly 18-20 minutes.
  • Fold in the grated Parmesan cheese, seasoned to taste with salt and pepper.

Serving

  • Plate the risotto and top it with the tender short ribs, spooning over some of the braising liquid.

Notes

Searing is key for flavor. Use quality ingredients for a better dish. Be patient with risotto and let the ribs rest before serving.