Description
Tender and succulent bone-in beef short ribs are slow-cooked in cola until falling off the bone, then served over a bed of creamy Parmesan risotto for a comforting and flavorful meal.
Ingredients
Scale
For the short ribs:
- 2 1/2 lbs bone-in beef short ribs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 cups cola (not diet)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1 bay leaf
For the risotto:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small shallot, finely diced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups chicken or vegetable broth (kept warm)
- 3/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare the short ribs: Season the short ribs with salt and pepper. Sear in a skillet, then transfer to a slow cooker.
- Cook the short ribs: Sauté onion and garlic, stir in tomato paste, cola, broth, Worcestershire sauce, thyme, and bay leaf. Pour over short ribs and cook until tender.
- Make the risotto: Sauté shallot, add rice, wine, and broth gradually. Stir in Parmesan, cream, salt, and pepper until creamy.
- Serve: Place short ribs over risotto and spoon pan juices on top.
Notes
- You can substitute cola with root beer for a deeper flavor.
- For a shortcut, use instant risotto, but traditional stirring yields the best texture.
- Garnish with fresh parsley or shaved Parmesan before serving.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 portion with risotto
- Calories: 725
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 41 g
- Saturated Fat: 18 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 155 mg
