Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto
A heartwarming dish featuring tender beef short ribs slow-cooked in cola, complemented by creamy parmesan risotto, perfect for family dinners and gatherings.
Servings: 4 servings
Calories: 750kcal
Ingredients
For the Short Ribs
- 2 lb beef short ribs Juicy and rich cuts for tenderness.
- 2 cans cola Serves as a unique marinade.
- 2 cups beef stock Enhances overall flavor.
- 1 medium onion, diced Adds earthy base flavor.
- 4 cloves garlic, minced Offers depth of flavor.
- 2 tbsp butter Essential for richness.
- Salt and black pepper to taste Brings everything together.
- Oil for searing Necessary to lock in flavors.
For the Risotto
- 1 cup arborio rice Creates creamy texture.
- 4 cups warm chicken stock Provides liquid for risotto.
- 1/2 cup grated Parmesan cheese Brings nuttiness and creaminess.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Heat a tablespoon of oil in a large pot over medium-high heat. Sear the beef short ribs on all sides until browned (3-4 minutes per side). Remove and set aside.
- In the same pot, sauté the diced onion and minced garlic until soft and fragrant (approximately 5 minutes).
Cooking
- Return the seared ribs to the pot. Pour cola and beef stock over the top, gently stir to combine, and bring to a gentle simmer.
- Cover the pot and transfer to the oven. Cook for 3 hours or until ribs are fork-tender.
Prepare Risotto
- In a separate saucepan, melt butter over medium heat and add arborio rice. Toast for about 2 minutes.
- Gradually ladle in warm chicken stock, one ladle at a time, stirring constantly for 20-25 minutes.
- Once creamy and al dente, stir in Parmesan cheese, seasoning with salt and pepper.
Serving
- Scoop risotto onto each plate, top with a succulent short rib, and spoon over some braising liquid.
Notes
Marinate short ribs in cola overnight for bolder flavor. Experiment with different cheeses in the risotto. Non-alcoholic substitutes can mimic sweetness.