Description
This recipe features tender, slow-cooked beef short ribs simmered in a rich cola-based sauce, paired perfectly with a creamy Parmesan risotto. The ribs are seared for a flavorful crust before slow cooking to fall-off-the-bone tenderness, while the risotto offers a luscious and comforting texture with hints of garlic, onion, and white wine.
Ingredients
Scale
For the Short Ribs
- 4-6 bone-in beef short ribs
- 1 can (12 oz) cola (regular, not diet)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil (for searing)
For the Parmesan Risotto
- 1 cup Arborio rice
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (low-sodium)
- 1/2 cup dry white wine (optional, can substitute with extra broth)
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley (for garnish, optional)
Instructions
- Sear the short ribs: Heat olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper, then sear them in batches for 2-3 minutes on each side until well browned. Transfer the seared ribs to the slow cooker.
- Prepare the cooking sauce: In the same skillet, add diced onion and minced garlic; sauté for 2-3 minutes until softened. Stir in cola, soy sauce, Worcestershire sauce, brown sugar, thyme, smoked paprika, salt, and pepper. Bring to a simmer, then pour this sauce over the short ribs in the slow cooker.
- Slow cook the ribs: Cover the slow cooker and cook the ribs on low heat for 7-8 hours or on high for 4-5 hours. The ribs should be tender and meat should fall off the bone easily.
- Prepare to serve: Remove the ribs from the slow cooker and skim any excess fat from the sauce. Keep the ribs warm while you prepare the risotto.
- Sauté aromatics for risotto: In a large pan, melt the butter over medium heat. Add the diced onion and minced garlic, cooking for 3-4 minutes until fragrant and softened.
- Toast the rice: Add Arborio rice to the pan and stir for 1-2 minutes until lightly toasted and coated in butter and aromatics.
- Add liquids to cook risotto: Pour in the white wine (if using), stirring constantly until absorbed. Gradually add the chicken broth, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding more. Continue for about 18-20 minutes until the rice is tender and creamy.
- Finish the risotto: Stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste. Remove from heat.
- Serve the dish: Spoon creamy Parmesan risotto onto plates, top with the succulent short ribs, and garnish with fresh parsley if desired. Spoon some of the reduced cooking sauce over the ribs for extra flavor.
Notes
- Using regular cola is essential as diet versions do not caramelize properly during cooking.
- Slow cooking times may vary based on slow cooker model; check ribs for tenderness before serving.
- If white wine is not available, substitute with additional chicken broth.
- Skimming fat from the sauce results in a cleaner, less greasy finish.
- For a richer risotto, use freshly grated Parmesan and high-quality butter.
- This recipe can be prepared a day ahead; reheat gently on stovetop or oven before serving.
