Description
This recipe features tender, slow-cooked beef short ribs simmered in a flavorful cola-based sauce, paired perfectly with a creamy Parmesan risotto. The short ribs are first seared to lock in juices, then slow-cooked to fall-off-the-bone tenderness. The rich risotto, made with Arborio rice, Parmesan, butter, and a splash of white wine, complements the savory ribs for a comforting, elegant meal perfect for special occasions or cozy dinners.
Ingredients
Scale
Short Ribs and Sauce
- 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)
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. Sear them in batches for 2-3 minutes per side until evenly browned. Transfer the browned ribs to the slow cooker.
- Prepare the cola sauce: In the same skillet, sauté the diced onion and garlic for 2-3 minutes until softened and fragrant. Stir in cola, soy sauce, Worcestershire sauce, brown sugar, thyme, smoked paprika, and season with salt and pepper. Bring to a simmer, then pour this mixture over the ribs in the slow cooker.
- Slow cook the short ribs: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the ribs are tender and the meat falls off the bone easily.
- Finish the ribs: Remove ribs from the slow cooker. Skim off excess fat from the remaining sauce and set the ribs aside.
- Sauté aromatics for risotto: Melt butter in a large pan over medium heat. Add diced onion and garlic, cooking for 3-4 minutes until softened and fragrant.
- Toast the rice: Add Arborio rice to the pan and stir for 1-2 minutes to lightly toast the grains.
- Add wine and broth gradually: Pour in white wine (if using), stirring until fully absorbed. Begin adding chicken broth, one ladleful at a time, stirring constantly and allowing the liquid to absorb before adding the next. Continue this process for 18-20 minutes until rice is tender and creamy.
- Finish the risotto: Stir in heavy cream and grated Parmesan cheese. Season with salt and pepper to taste. Remove from heat.
- Serve the dish: Plate the creamy Parmesan risotto and top with the succulent short ribs. Garnish with fresh parsley if desired and spoon some of the reduced cola sauce over the ribs for added flavor.
Notes
- Use regular cola, not diet, as the sugar content helps with caramelization and flavor.
- For a thicker sauce, after slow cooking, reduce the sauce on the stovetop by simmering until it reaches desired consistency.
- The white wine in the risotto is optional; you can replace it with extra chicken broth if preferred.
- Slow cooking time varies depending on your slow cooker, so check ribs for tenderness before serving.
- Leftover ribs can be refrigerated for up to 3 days and reheated gently to maintain tenderness.
