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
Scale
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.
