Succulent Short Ribs in Cola with Creamy Risotto

If you’re craving a delicious comfort meal that feels like a warm hug from the inside, this recipe for Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto is the answer. The combination of fork-tender beef short ribs simmered in sweet cola and rich beef stock creates a dish that is melt-in-your-mouth tender and packed with flavor. Paired with the creamy and cheesy goodness of arborio rice risotto, this dish is the perfect comfort food for any occasion. Whether you’re hosting a gathering or simply treating yourself to a cozy night in, this recipe is sure to impress.

What makes this dish appealing is not just its incredible flavors but also its ease of preparation. With the magic of slow cooking, the ribs practically cook themselves while you focus on crafting that creamy risotto. This means you can take your time and truly savor the cooking experience. The sweet cola helps to tenderize the meat, infusing it with a unique sweetness that enhances the hearty flavors of the beef. And let’s not forget about the risotto — it’s a labor of love, but absolutely worth every stir.

Each mouthful of soft, flavorful ribs served over a bed of velvety risotto is an experience that warms the heart and satisfies the soul. Follow along to learn how to create this unbeatable combination of Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto that’ll have everyone at your table asking for seconds!

Why You’ll Love This Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto

• Unmatched Flavor: The sweet and savory notes of cola meld perfectly with the richness of beef, resulting in a dish that’s bursting with flavor.
• Comforting Meal: A classic comfort food that brings warmth and satisfaction, ideal for cold evenings or special occasions.
• Easy to Prepare: With slow cooking, you can prepare this dish ahead of time, allowing the flavors to deepen as they cook.
• Pairing Perfection: The creamy risotto complements the ribs beautifully, creating a well-rounded meal that’s sure to please any palate.

Preparation Phase & Tools to Use

Before diving into the delicious world of making Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto, it’s essential to prepare your kitchen and gather everything you need. Start by clearing your countertop to provide ample space for food preparation. Make sure to have an oven-safe pot or Dutch oven, as it will be essential for searing and braising the ribs. A wooden spoon is ideal for stirring the risotto, ensuring even cooking.

Having a ladle handy is crucial for adding the chicken stock to the arborio rice gradually. A fine grater is also recommended for obtaining that perfectly grated Parmesan cheese to stir into the risotto at the end. As you prepare your ingredients, having measuring cups and spoons will help ensure you have just the right amounts of each item. With your workspace set up and ingredients ready, you can confidently embark on the journey of making this delectable dish.

Ingredients

• 2 lbs beef short ribs
• 2 cans cola (not diet)
• 2 cups beef stock
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 1 cup arborio rice
• 4 cups warm chicken stock
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and black pepper, to taste
• Oil, for searing

Instructions

Step 1: Sear the Ribs

Begin by preheating your oven to 325°F (163°C). This is an important step as it prepares the oven for the slow-cooking process that follows. In an oven-safe pot, heat some oil over medium-high heat. Once the oil is hot, carefully add in the short ribs, ensuring not to overcrowd the pot. Sear the ribs on all sides until beautifully browned, which will help lock in their flavor. Once they are nicely browned, remove the ribs from the pot and set them aside while you prepare the aromatics.

Step 2: Sauté Aromatics

In the same pot, add your finely diced onion and minced garlic. This step plays a crucial role in building the flavor base for your ribs. Cook the onions and garlic over medium heat until they are soft and fragrant, about 3-4 minutes. The caramelization of the onions will add a delightful sweetness to the dish, enhancing its overall depth of flavor.

Step 3: Braise the Ribs

Now it’s time to bring the beef short ribs back into the mix! Return them to the pot with the sautéed onions and garlic. Pour in the cola and beef stock, stirring to ensure everything is well combined. Bring the mixture to a gentle simmer, then cover the pot with a lid or foil and transfer it to the preheated oven. Allow the ribs to braise for about 3 hours, during which the flavors will meld beautifully and the meat will become fork-tender.

Step 4: Cook the Risotto

While the ribs are busy braising, you can turn your attention to the creamy Parmesan risotto. In a separate saucepan, melt the butter over medium heat. Once melted, stir in the arborio rice and toast it for about 2 minutes, which helps to provide an additional layer of flavor. Gradually begin adding the warm chicken stock—about one ladle at a time—ensuring to stir the rice frequently. This constant stirring will help release the starches in the rice, leading to that iconic creamy texture. Continue this process until the rice is tender and creamy, approximately 20 to 25 minutes.

Step 5: Finish the Risotto

Once your risotto reaches that desired creamy consistency, stir in the grated Parmesan cheese. This adds an irresistible creaminess and a lovely depth of flavor. Don’t forget to season the risotto with salt and black pepper to taste, creating a harmonious blend of flavors that will perfectly complement the succulent short ribs.

Variations

• Protein: While beef short ribs are a classic choice, you can experiment with pork ribs or chicken thighs for a different flavor profile.
• Vegetables: Add some diced carrots or celery to the pot for extra nutrition and flavor. You could also toss in some mushrooms for an earthy note.
• Spices: Feel free to add herbs like thyme or rosemary in the braising liquid for added depth. A splash of Worcestershire sauce can also elevate the flavor!

Cooking Notes

• The low and slow cooking method for the ribs is key; don’t rush this step, as it ensures tender meat that falls off the bone.
• Using a good quality beef stock and cola will significantly enhance the overall flavor of the dish, so opt for brands you trust.
• Always taste and adjust the seasoning of the risotto before serving, as different cheeses and stocks may vary in saltiness.
• If you’re making risotto for a special occasion, it’s best to make it just before serving, as it can firm up if left too long.

Serving Suggestions

• Serve this hearty dish with a side of roasted seasonal vegetables for a balanced meal.
• A glass of red wine pairs beautifully with the richness of the short ribs and the creaminess of the risotto.

Tips

• To save time, consider making the ribs a day ahead, allowing the flavors to deepen and the meat to cool before refrigerating. Reheat gently before serving.
• For a vegetarian option, substitute the beef with mushrooms or jackfruit and use vegetable stock for the risotto.
• If you want a richer flavor in your risotto, consider adding a splash of white wine when toasting the rice.
• Adding a pinch of nutmeg to the risotto can elevate its flavor into something truly special.

Prep Time, Cook Time, Total Time

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes

Nutritional Information

• Calories: Approximately 690 per serving
• Protein: 45g
• Sodium: 780mg

FAQs

Can I use diet cola for this recipe?

It’s best to stick with regular cola for this dish as the sugar and caramelization in the regular cola help to build the flavor and tenderness in the ribs.

How do I know when the ribs are done?

The ribs are done when they are fork-tender and the meat easily pulls away from the bone. They should reach an internal temperature of around 190°F (88°C).

Can I make risotto ahead of time?

Risotto is best served fresh, but you can prepare the broth and rice separately and combine them just before serving for optimal creaminess.

What can I serve with short ribs and risotto?

This dish pairs wonderfully with sautéed greens, garlic bread, or a simple mixed salad to cut through the richness.

Conclusion

In conclusion, this Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto is more than just a meal; it’s an experience that brings people together. The tender, flavorful ribs paired with creamy risotto create a symphony of flavors that are sure to delight. Whether you’re serving it for a special occasion or enjoying it during a cozy night in, this recipe will surely become a favorite. Don’t hesitate to experiment with your variations as well, creating unique versions of this classic dish. Please leave your comments below if you try this recipe or share your favorite tweaks and experiences. Happy cooking!

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

---

• Author: Alioui
• Total Time: 3 hours 50 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto is more than just a meal; it’s an experience that brings people together.

---

Ingredients

Scale 1x2x3x

• 2 lbs beef short ribs
• 2 cans cola (not diet)
• 2 cups beef stock
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 1 cup arborio rice
• 4 cups warm chicken stock
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and black pepper, to taste
• Oil, for searing

---

Instructions

1. Begin by preheating your oven to 325°F (163°C). This is an important step as it prepares the oven for the slow-cooking process that follows. In an oven-safe pot, heat some oil over medium-high heat. Once the oil is hot, carefully add in the short ribs, ensuring not to overcrowd the pot. Sear the ribs on all sides until beautifully browned, which will help lock in their flavor. Once they are nicely browned, remove the ribs from the pot and set them aside while you prepare the aromatics.
2. In the same pot, add your finely diced onion and minced garlic. This step plays a crucial role in building the flavor base for your ribs. Cook the onions and garlic over medium heat until they are soft and fragrant, about 3-4 minutes. The caramelization of the onions will add a delightful sweetness to the dish, enhancing its overall depth of flavor.
3. Now it’s time to bring the beef short ribs back into the mix! Return them to the pot with the sautéed onions and garlic. Pour in the cola and beef stock, stirring to ensure everything is well combined. Bring the mixture to a gentle simmer, then cover the pot with a lid or foil and transfer it to the preheated oven. Allow the ribs to braise for about 3 hours, during which the flavors will meld beautifully and the meat will become fork-tender.
4. While the ribs are busy braising, you can turn your attention to the creamy Parmesan risotto. In a separate saucepan, melt the butter over medium heat. Once melted, stir in the arborio rice and toast it for about 2 minutes, which helps to provide an additional layer of flavor. Gradually begin adding the warm chicken stock—about one ladle at a time—ensuring to stir the rice frequently. This constant stirring will help release the starches in the rice, leading to that iconic creamy texture. Continue this process until the rice is tender and creamy, approximately 20 to 25 minutes.
5. Once your risotto reaches that desired creamy consistency, stir in the grated Parmesan cheese. This adds an irresistible creaminess and a lovely depth of flavor. Don’t forget to season the risotto with salt and black pepper to taste, creating a harmonious blend of flavors that will perfectly complement the succulent short ribs.

Notes

The low and slow cooking method for the ribs is key; don’t rush this step, as it ensures tender meat that falls off the bone.

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Category: Dinner

Nutrition

• Calories: Approximately 690 per serving
• Sodium: 780 mg
• Protein: 45 g