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

When it comes to comfort food, few dishes can rival the rich, succulent flavors of cola-braised short ribs paired with creamy Parmesan risotto. This hearty meal not only warms the soul but also impresses guests with its sophisticated taste and presentation. The combination of tender meat, vibrant flavors, and velvety texture creates a culinary experience that is both satisfying and indulgent.

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

Indulge in the ultimate comfort food experience with Cola-Braised Short Ribs and Creamy Parmesan Risotto. This dish showcases tender, flavor-packed short ribs braised in cola for a sweet and savory twist, paired with rich, creamy risotto made from Arborio rice and Parmesan cheese. Perfect for family gatherings or special occasions, it's a meal that promises warmth and satisfaction. Elevate your dinner game tonight! #ComfortFood #ShortRibs #Risotto #CookingAtHome #Foodie #GourmetMeals #DeliciousRecipes

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Ingredients

For the Short Ribs:

3 lbs bone-in beef short ribs

1 can (12 oz) cola (preferably regular not diet)

1 cup beef broth

1 medium onion, chopped

4 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

2 tablespoons brown sugar

1 teaspoon smoked paprika

Salt and pepper, to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

For the Creamy Parmesan Risotto:

1 cup Arborio rice

4 cups low-sodium chicken broth (warmed)

1 cup dry white wine

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Short Ribs:

- Season the short ribs generously with salt and pepper.

- In a large skillet, heat the olive oil over medium-high heat.

- Sear the short ribs on all sides until browned (about 3-4 minutes per side). Transfer to a slow cooker.

Make the Cola Braising Liquid:

- In the same skillet, add the chopped onion and sauté until translucent, about 5 minutes.

- Add garlic and sauté for an additional minute.

- Stir in the cola, beef broth, soy sauce, Worcestershire sauce, brown sugar, and smoked paprika. Bring to a simmer.

Slow Cook the Ribs:

- Pour the cola mixture over the short ribs in the slow cooker.

- Cover and cook on low for 8 hours or high for 4 hours, until the ribs are tender and easily pulled from the bone.

Prepare the Creamy Parmesan Risotto:

- In a large saucepan, melt 2 tablespoons of butter over medium heat.

- Sauté the chopped onion until it becomes soft, about 4-5 minutes.

- Add the garlic and Arborio rice, stirring to coat the rice with the butter and cook for about 2 minutes until slightly translucent.

Cook the Risotto:

- Pour in the white wine and stir until it is mostly absorbed.

- Gradually add the warmed chicken broth, one ladle at a time, stirring frequently. Wait until the stock is mostly absorbed before adding more. This process usually takes 18-20 minutes until the rice is creamy and al dente.

Finish the Risotto:

- Stir in the grated Parmesan cheese and season with salt and pepper to taste.

- Remove from heat and cover to keep warm.

Serve:

- Plate the creamy Parmesan risotto and top with the succulent cola-braised short ribs.

- Drizzle any remaining braising liquid over the ribs and risotto.

- Garnish with fresh parsley before serving.

Prep Time: 20 minutes | Total Time: 8 hours 30 minutes | Servings: 4