There’s something magical about slow-cooked short ribs. The way they become fall-apart tender, infused with deep, rich flavors—it’s comfort food at its finest. And when you add the subtle sweetness of cola and pair it with a creamy, indulgent Parmesan risotto? Trust me, you’re in for a treat. This dish is not just a meal; it’s an experience. Whether you’re making it for a cozy night in or impressing guests, this one’s a game-changer.

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

Name: Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto
Prep time: 20 min
Cook time: PT-483828H27M24S
Total time: 8 h
Cuisine: Fusion (American/Italian)
Ingredients: 1.5 kg beef short ribs; 1 tablespoon olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 500ml cola (not diet); 250ml beef broth; 2 tablespoons tomato paste; 2 tablespoons Worcestershire sauce; 1 tablespoon soy sauce; 1 teaspoon smoked paprika; ½ teaspoon black pepper; 1 teaspoon salt; 1 bay leaf; 1 sprig fresh thyme; 1 tablespoon butter; 1 small onion, finely diced; 250g Arborio rice; 125ml white wine (optional); 750ml chicken or vegetable broth (kept warm); 60g Parmesan cheese, grated; 2 tablespoons heavy cream (optional); Salt and pepper to taste

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for weeknight dinners or special occasions.

Budget-Friendly: Uses affordable ingredients without sacrificing flavor.

Quick and Easy: The slow cooker does most of the work for you.

Customizable: You can tweak the flavors and ingredients to suit your preferences.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients

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

Here’s the magic of this dish—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:

Short Ribs

The star of the show. These meaty, flavorful cuts become incredibly tender when slow-cooked.

Cola

Adds a touch of sweetness and helps tenderize the meat beautifully.

Onion and Garlic

Aromatic and essential for building deep, rich flavor.

Beef Broth

Provides a savory base for the ribs to simmer in.

Worcestershire Sauce

Brings a subtle tangy depth to the dish.

Thyme and Bay Leaf

Enhance the overall flavor with a hint of earthiness.

Parmesan Cheese

Creates the ultimate creamy, savory risotto.

Arborio Rice

The key to that signature creamy texture in risotto.

Butter and Olive Oil

For richness and toasting the rice.

White Wine

Adds a slight acidity to balance the flavors in the risotto.

Heavy Cream

For extra indulgence and creaminess.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat Your Equipment

Start by preheating your slow cooker on low heat. This ensures even cooking and gives your dish the right texture.

Sear the Short Ribs

In a large pan, heat some oil over medium-high heat. Sear the short ribs until browned on all sides. This step locks in the flavor and adds a delicious crust.

Prepare the Cooking Base

In the same pan, sauté the onions and garlic until fragrant. Add the Worcestershire sauce, beef broth, thyme, bay leaf, and cola. Let it simmer for a few minutes.

Slow Cook

Transfer everything into the slow cooker. Cover and cook on low for 6-8 hours until the meat is fall-apart tender.

Make the Risotto

While the short ribs cook, heat butter and olive oil in a pan. Toast the arborio rice, then deglaze with white wine. Slowly add warm broth, stirring frequently until the rice is creamy and tender.

Add the Final Touches

Stir in Parmesan cheese and heavy cream for a luxurious texture.

Serve and Enjoy

Plate the risotto, top it with the succulent short ribs, and drizzle with the rich cooking sauce. Enjoy!

Nutrition Facts

Servings: 4

Calories per serving: 680

Preparation Time

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours 20 minutes

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

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

A crisp green salad with a lemon vinaigrette to balance the richness.
Garlic bread for soaking up every bit of that incredible sauce.
Roasted vegetables like asparagus or Brussels sprouts for added texture and flavor.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Sear the ribs before slow cooking for deeper flavor.
Use room temperature ingredients to ensure even cooking.
Stir the risotto constantly to achieve the creamiest consistency.
Don’t rush the cooking time—low and slow is key to fall-apart short ribs.
Save some sauce from the slow cooker to drizzle over everything for extra richness.

Faq’s

Can I use boneless short ribs? Yes! Bone-in adds more flavor, but boneless works just fine.

What can I use instead of cola? You can swap it for root beer or even a splash of apple juice for sweetness.

Do I need to use white wine in the risotto? No, you can use extra broth if you prefer to skip the wine.

Can I make this ahead of time? Absolutely! The short ribs actually taste better the next day as the flavors meld.

Can I use a pressure cooker instead of a slow cooker? Yes! Cook on high pressure for about 45 minutes, then let it naturally release.

How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days.

Can I freeze this dish? Yes! Freeze the short ribs separately from the risotto for best results.

What’s the best way to reheat risotto? Heat it gently on the stove with a splash of broth or cream to bring back its creamy texture.

Can I add mushrooms to the risotto? Yes! Sautéed mushrooms make a delicious addition.

What wine pairs well with this dish? A full-bodied red wine like Cabernet Sauvignon complements the richness perfectly.

Conclusion

There you have it—a rich, comforting, and utterly delicious meal that’s bound to impress. These cola-braised short ribs with creamy Parmesan risotto are the definition of indulgence. Whether you’re making it for a cozy night in or hosting a dinner party, this dish is sure to be a hit. Enjoy every bite!

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

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Author: Grace Sullivan
Prep Time: 20 minutes
Cook Time: 6-8 hours (slow cooker) or 3-4 hours (stovetop)
Total Time: 8 hours
Yield: 4 servings 1x
Category: Main Course
Method: Slow-Cooked
Cuisine: Fusion (American/Italian)

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Description

Tender, fall-off-the-bone beef short ribs slow-cooked in a rich cola-infused sauce, paired with a creamy and flavorful Parmesan risotto. The cola adds a deep caramelized sweetness that enhances the beef, making this dish a comforting and indulgent meal.

Instructions

For the Short Ribs:

Sear the Ribs: Heat olive oil in a large pan over medium-high heat. Sear the short ribs on all sides until browned (about 3-4 minutes per side). Transfer to a slow cooker.
Sauté Aromatics: In the same pan, sauté the onions and garlic until soft. Stir in tomato paste, smoked paprika, and black pepper. Cook for 1 minute.
Deglaze & Slow Cook: Pour in cola, beef broth, Worcestershire sauce, and soy sauce. Stir well, then transfer the mixture to the slow cooker. Add salt, bay leaf, and thyme.
Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the meat is tender and easily pulls apart.
Reduce the Sauce: Remove the short ribs and simmer the sauce on the stovetop for 10-15 minutes until thickened. Pour over the ribs before serving.

For the Parmesan Risotto:

Sauté Aromatics: In a pan, melt butter over medium heat. Sauté the onion until translucent.
Cook the Rice: Add Arborio rice and toast for 1-2 minutes, stirring frequently. If using wine, pour it in and let it absorb.
Add Broth Gradually: Add warm broth one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding more. Continue for about 18-20 minutes until the rice is tender.
Finish with Parmesan: Stir in grated Parmesan and heavy cream. Season with salt and pepper.