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.