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
- 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
- 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.
- 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.
- 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.
- 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.
- 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