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

If you’re in the mood for a dish that combines tender, fall-off-the-bone short ribs with rich, creamy risotto, look no further than this Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto. This recipe takes comfort food to the next level, transforming everyday ingredients into a meal that’s perfect for any special occasion or a cozy family dinner.

Why This Recipe Works

The key to this recipe’s irresistible flavor lies in two elements: slow-cooking and the magic of cola. Cola adds a unique sweetness and acidity that helps tenderize the meat, infusing the short ribs with deep, rich flavor as they slowly cook. Paired with creamy Parmesan risotto, this dish delivers a balance of savory, tangy, and comforting flavors that will leave everyone at the table asking for seconds.

Ingredients for Succulent Short Ribs

4-6 bone-in beef short ribs
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1 cup cola (use a regular soda, not diet)
1 cup beef broth
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon ground black pepper
Salt to taste
2 sprigs fresh rosemary (or 1 tablespoon dried rosemary)
1 sprig fresh thyme (optional)
1 tablespoon cornstarch (optional, for thickening sauce)

Ingredients for Creamy Parmesan Risotto

1 ½ cups Arborio rice
4 cups chicken or vegetable broth (kept warm)
1 medium onion, finely chopped
2 tablespoons butter
2 tablespoons olive oil
½ cup dry white wine (optional)
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
Fresh parsley for garnish (optional)

Instructions for Succulent Short Ribs

1. Sear the Short Ribs

Start by heating olive oil in a large skillet over medium-high heat. Once hot, season the short ribs with salt and black pepper. Sear each side of the short ribs for 2-3 minutes until they are deeply browned. This step locks in flavor and gives the ribs a beautiful crust. Once done, transfer the short ribs to a slow cooker.

2. Prepare the Cola Sauce

In the same skillet, add the chopped onion and garlic, sautéing for about 2 minutes until softened. Add the cola, beef broth, soy sauce, Worcestershire sauce, brown sugar, and rosemary. Stir to combine and bring to a simmer, scraping up any browned bits from the bottom of the pan.

3. Slow-Cook the Short Ribs

Pour the cola sauce over the short ribs in the slow cooker. Add fresh thyme (if using) and cover. Set your slow cooker to low and cook for 6-8 hours, or until the short ribs are tender and falling off the bone. If you prefer a quicker method, you can cook the ribs on high for 4 hours.

4. Optional: Thicken the Sauce

Once the ribs are cooked, remove them from the slow cooker and set aside. If you like a thicker sauce, combine a tablespoon of cornstarch with a tablespoon of cold water, then stir this slurry into the sauce. Let it cook for 5-10 minutes until the sauce thickens. Taste and adjust seasoning if necessary.

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