If you’re searching for a soul-satisfying dish that marries rich, tender meat with velvety comfort, you have to try this Cola-Braised Short Ribs with Creamy Parmesan Risotto Recipe. The magic here lies in slow-cooking the short ribs in a luscious cola-based sauce that infuses the beef with hints of sweetness and depth, while the parmesan risotto delivers a luxuriously creamy counterpoint that perfectly complements every bite. This recipe brings together simple ingredients to create a show-stopping meal that feels both indulgent and approachable — just the kind of dish you want to share with friends or savor on a special night in.
Ingredients You’ll Need
To bring this Cola-Braised Short Ribs with Creamy Parmesan Risotto Recipe to life, you’ll rely on straightforward, pantry-friendly ingredients that each play a crucial role in building flavor and texture. From the cola’s caramel notes to the sharp umami of Parmesan cheese, everything is essential.
- Bone-in beef short ribs, 3 pounds: The star of the show; bone-in ribs offer incredible richness and tender texture.
- Olive oil, 1 tablespoon: Perfect for searing short ribs and sautéing aromatics to create a flavorful base.
- Salt and black pepper to taste: Essential for enhancing the natural flavors of the beef and risotto.
- Large onion, sliced: Adds sweetness and depth to the braising liquid.
- Garlic cloves, 3 minced: Provides aromatic warmth and savory undertones.
- Cola, 2 cups: Not just any soda — it lends a subtle sweetness and a rich caramel complexity to the braised ribs.
- Beef broth, 1 cup: Boosts the meaty richness of the braising sauce.
- Tomato paste, 1/4 cup: Adds tanginess and a concentrated burst of umami flavor.
- Worcestershire sauce, 2 tablespoons: Infuses a savory depth with a hint of tang.
- Soy sauce, 1 tablespoon: Enhances the meatiness with an added umami punch.
- Fresh rosemary sprig or dried, 1 sprig or 1/2 teaspoon: Brings an aromatic herbal note that brightens the rich sauce.
- Olive oil or butter for risotto, 1 tablespoon: Adds creaminess and richness to the rice.
- Shallot or small onion, finely chopped: Offers a delicate sweetness to the risotto’s foundation.
- Arborio rice, 1 cup: The essential short-grain rice that becomes deliciously creamy when cooked.
- Dry white wine, 1/2 cup (optional): Adds acidity and complexity, but feel free to skip for a non-alcoholic version.
- Warm chicken or vegetable broth, 3–4 cups: Gradually added to cook the risotto to creamy perfection.
- Grated Parmesan cheese, 1/2 cup: Creates the signature cheesy, savory finish for the risotto.
- Butter, 2 tablespoons: For enriching the risotto’s texture and mouthfeel.
How to Make Cola-Braised Short Ribs with Creamy Parmesan Risotto Recipe
Step 1: Prepare and Brown the Short Ribs
Start by generously seasoning your short ribs with salt and pepper to bring out their natural flavor. Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, then sear the ribs on all sides. This caramelizes the surface and locks in juices, giving you that deep, savory crust that makes all the difference. Once beautifully browned, transfer the ribs to your slow cooker to prepare for the slow braise.
Step 2: Build the Braising Sauce
Using the same skillet, sauté the sliced onion and minced garlic until soft and fragrant — about 3 to 4 minutes. Stir in the tomato paste, allowing it to cook briefly and intensify, then pour in the cola, beef broth, Worcestershire sauce, soy sauce, and drop in the rosemary. Bring this mixture to a gentle simmer so the flavors meld beautifully. Pour the steaming sauce over the short ribs in the slow cooker, covering the ribs completely for ultimate tenderness.
Step 3: Slow Cook to Tender Perfection
Seal the slow cooker and let those ribs transform over 7 to 8 hours on low heat — or 4 to 5 hours on high if you’re in more of a hurry. This slow cooking process breaks down the connective tissues, resulting in meat that falls effortlessly off the bone. Toward the end, remove the ribs, tent them with foil to stay warm, and skim the fat from the sauce. If you want a thicker gravy to drizzle later, simmer the sauce on the stovetop until reduced to your preferred richness.
Step 4: Make the Creamy Parmesan Risotto
While the ribs are nearing completion, heat olive oil or butter in a saucepan over medium heat. Add the finely chopped shallot and cook until translucent, which softens its sharpness into sweet undertones. Toast the Arborio rice in the pan for a couple of minutes to awaken its flavor. Next, pour in the white wine if using and stir until fully absorbed — this step adds brightness. Gradually ladle warm broth into the rice, stirring constantly and allowing each addition to absorb before adding more. This patience creates that signature creamy texture. Once the rice is tender, stir in Parmesan cheese, butter, and a pinch of salt and pepper. Adjust with more broth if the risotto feels too thick.
How to Serve Cola-Braised Short Ribs with Creamy Parmesan Risotto Recipe
Garnishes
Presentation is all about layering those flavors and textures. A sprinkle of freshly grated Parmesan on top of the risotto elevates its cheesy richness, while a few sprigs of fresh herbs like rosemary or parsley add brightness and a pop of green. For a little zing, consider adding a tiny drizzle of the reduced braising sauce over the top for a glossy, flavorful finish that invites you to dive right in.
Side Dishes
This rich main is perfect paired with simple veggies or salads. Roasted seasonal vegetables such as carrots, Brussels sprouts, or asparagus bring a crisp and slightly sweet contrast that balances the dish beautifully. A fresh arugula salad with lemon vinaigrette also works brilliantly to cut through the richness with its peppery, acidic bite.
Creative Ways to Present
For a dinner party or special occasion, serve your Cola-Braised Short Ribs with Creamy Parmesan Risotto Recipe family-style, plating generous mounds of risotto on a large platter and arranging ribs on top or alongside with some sauce drizzled artfully. You could also use shallow bowls to capture the glossy sauce, making every bite rich and luscious. Adding edible flowers or microgreens offers a delicate, elegant visual touch that can wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover short ribs and risotto store beautifully in airtight containers in the refrigerator for up to 3 days. Keep the ribs separate from the risotto if possible to maintain their texture, and store any extra braising sauce in a small container for easy reheating and drizzling.
Freezing
If you want to save this meal for longer, both ribs and risotto freeze well. Wrap the ribs tightly and place in a freezer-safe bag or container, while the risotto should be cooled completely before freezing in portion-sized containers. They’ll stay good up to 2 months. When ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat the ribs gently in a covered pan or microwave to avoid drying out the meat, adding a splash of reserved sauce or broth if needed. For the risotto, warming slowly on the stovetop with a bit of extra broth or butter helps revive its creamy texture without turning it gummy.
FAQs
Can I use boneless short ribs instead?
Absolutely! Boneless short ribs will work fine, though bone-in ribs offer more flavor and help keep the meat juicy during cooking. Either way, the slow braise in cola will give you deliciously tender results.
Is it necessary to use cola in the braise?
Yes, cola adds a unique caramel and sweetness that balances the savory ingredients. Regular cola works best—diet versions lack the sugars needed for the right flavor and caramelization.
What if I don’t want to use wine in the risotto?
You can skip the white wine entirely and simply start the risotto with a splash of broth; it won’t change the creamy texture, just reduces acidity and complexity slightly.
How do I know when the risotto is done?
Perfect risotto should be tender with a slight bite in the center. The texture is creamy and not mushy, with grains separate and rich. Taste as you go to get the ideal consistency for your preference.
Can I make the sauce thicker without reducing it too long?
Yes, you can mix a small slurry of cornstarch and water and stir it into the simmering sauce until it thickens. Just do this slowly to avoid over-thickening and affecting the flavor.
Final Thoughts
This Cola-Braised Short Ribs with Creamy Parmesan Risotto Recipe has become one of my absolute favorite meals to make for family and friends. It’s a wonderful balance of hearty, rich, and creamy that feels truly special while using accessible ingredients and techniques. I encourage you to try this recipe and discover how effortless it is to create a comforting, gourmet-style dinner that will impress and satisfy every time.
Print
Cola-Braised Short Ribs with Creamy Parmesan Risotto Recipe
- Prep Time: 25 minutes
- Cook Time: 7 hours 20 minutes
- Total Time: 7 hours 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American Fusion
Description
Indulge in tender, slow-cooked beef short ribs braised in flavorful cola and a savory sauce, paired alongside a luxurious creamy Parmesan risotto. This Italian-American fusion dish marries rich, fall-off-the-bone meat with smooth, cheesy Arborio rice for a comforting and impressive main course perfect for special dinners or weekend cooking.
Ingredients
For the Cola-Braised Short Ribs:
- 3 pounds bone-in beef short ribs
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups cola (regular, not diet)
- 1 cup beef broth
- 1/4 cup tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
For the Creamy Parmesan Risotto:
- 1 tablespoon olive oil or butter
- 1 small shallot or 1/2 onion, finely chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional)
- 3–4 cups warm chicken or vegetable broth, as needed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Prepare the Short Ribs: Season the short ribs generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat and sear the ribs on all sides until browned and caramelized. Transfer the seared short ribs to a slow cooker.
- Sauté Aromatics and Build Sauce: In the same skillet, sauté the sliced onion and minced garlic for about 3 to 4 minutes until softened and fragrant. Stir in the tomato paste and cook briefly, then add the cola, beef broth, Worcestershire sauce, soy sauce, and rosemary sprig. Bring the mixture to a simmer.
- Slow Cook the Ribs: Pour the simmering sauce over the short ribs in the slow cooker. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the meat is tender and easily pulls from the bone. Remove ribs and tent with foil to keep warm. Skim fat from the cooking liquid and reduce it in a saucepan over medium heat if a thicker gravy is desired.
- Prepare the Parmesan Risotto: In a saucepan, heat olive oil or butter over medium heat. Add the finely chopped shallot and cook until translucent, about 2 minutes. Stir in Arborio rice and toast for 1 to 2 minutes until lightly coated.
- Add Liquid to Risotto: Pour in the white wine, if using, stirring until the liquid is absorbed. Gradually add warm broth 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next one. Continue cooking and stirring until the rice is tender and creamy, about 18 to 20 minutes.
- Finish Risotto: Remove the risotto from heat. Stir in grated Parmesan cheese, butter, and season with salt and pepper to taste. Adjust the consistency with extra broth if needed to achieve a creamy texture.
- Serve: Spoon a generous portion of the creamy Parmesan risotto onto each plate. Top with the cola-braised short ribs and drizzle with some of the reduced sauce. Garnish with extra Parmesan cheese or fresh herbs if desired and serve immediately.
Notes
- Bone-in short ribs deliver deeper, richer flavor but boneless ribs can be used for convenience.
- To make an alcohol-free risotto, simply omit the white wine and replace with additional broth.
- Both the cola-braised ribs and risotto can be made ahead and gently reheated before serving.
- Skimming the fat from the sauce helps reduce greasiness and intensifies the braising liquid’s flavor.
