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

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

Ingredients

Units Scale

For the Short Ribs:

  • 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
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 sprig fresh thyme

For the Parmesan Risotto:

  • 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

Instructions

For the Short Ribs:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

  1. Sauté Aromatics: In a pan, melt butter over medium heat. Sauté the onion until translucent.
  2. Cook the Rice: Add Arborio rice and toast for 1-2 minutes, stirring frequently. If using wine, pour it in and let it absorb.
  3. 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.
  4. Finish with Parmesan: Stir in grated Parmesan and heavy cream. Season with salt and pepper.

Notes

  • For a richer sauce, use half cola and half stout beer.
  • Short ribs can be made a day ahead—the flavors deepen overnight.
  • Use homemade beef broth for an even more flavorful dish.

Nutrition

Find it online: https://www.cookflash.com/succulent-short-ribs-slow-cooked-in-cola-with-creamy-parmesan-risotto/