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There's something undeniably comforting about a plate of tender, juicy short ribs paired with a creamy, luscious risotto. The combination of succulent slow-cooked beef and rich, cheesy rice creates a symphony of flavors and textures that can elevate any dining experience. In this recipe for Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto, we explore a unique twist on traditional short rib preparation—using cola as a key ingredient. This innovative approach not only enhances the richness of the dish but also brings a delightful sweetness that perfectly balances the savory notes of the meat.

Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto

Indulge in the comfort of succulent short ribs slow-cooked in cola, paired with creamy Parmesan risotto for a delightful dining experience. This unique twist brings rich flavors and a tender texture that will amaze your guests. Ideal for special occasions or cozy dinners, this dish combines savory and sweet notes for an unforgettable meal. Discover the magic of slow cooking and elevate your culinary skills today! #ShortRibs #SlowCooked #Risotto #ComfortFood #CookingJoy
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Ingredients
  

For the Short Ribs:

4 lbs beef short ribs

1 can (12 oz) cola (preferably a classic cola)

1 large onion, chopped

3 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

1 teaspoon black pepper

2 teaspoons salt

2 tablespoons olive oil

1 cup beef broth

Fresh parsley, chopped (for garnish)

For the Creamy Parmesan Risotto:

1 cup Arborio rice

1 small onion, finely chopped

2 cloves garlic, minced

4 cups chicken or vegetable broth (kept warm)

1 cup dry white wine (optional, can replace with broth)

1 cup grated Parmesan cheese

2 tablespoons butter

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Short Ribs:

    a. Season the short ribs with salt, pepper, and smoked paprika.

      b. In a large skillet, heat olive oil over medium-high heat. Sear the short ribs for about 3-4 minutes on each side until browned. Remove from skillet and set aside.

        Make the Sauce:

          a. In the same skillet, add chopped onions and garlic. Sauté until the onions are translucent (about 5 minutes).

            b. Stir in the cola, soy sauce, Worcestershire sauce, and beef broth. Bring to a simmer.

              Slow-Cook the Ribs:

                a. Place the seared short ribs in a slow cooker and pour the cola mixture over them.

                  b. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender and falls off the bone.

                    Prepare the Risotto:

                      a. In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until soft (about 3-4 minutes).

                        b. Add the Arborio rice, stirring continuously for about 2 minutes until the rice is lightly toasted.

                          c. Pour in the white wine and let it absorb completely, stirring constantly.

                            d. Slowly add the warm broth, one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir continuously until the rice is creamy and cooked al dente (about 18-20 minutes).

                              e. Once done, stir in the grated Parmesan cheese, adjusting the seasoning with salt and pepper to taste.

                                Serve:

                                  a. On a plate, serve a generous portion of creamy Parmesan risotto topped with the succulent short ribs.

                                    b. Spoon some of the cooking sauce over the ribs and garnish with fresh parsley.

                                      Prep Time: 30 minutes | Total Time: 8 hours | Servings: 6