Ingredients:
For the Short Ribs:
2 lbs (900 g) short ribs
2 cans (24 oz) cola
2 cups (480 ml) beef broth
1 large onion, chopped
4 cloves garlic, minced
Salt and pepper to taste
For the Risotto:
1 cup (200 g) arborio rice
4 cups (960 ml) chicken broth
2 tablespoons (30 g) butter
1/2 cup (50 g) grated Parmesan cheese
Salt and pepper to taste
Directions:
Prepare the Short Ribs:
1. Preheat your oven to 325°F (163°C).
2. Heat a large oven-safe pot or Dutch oven over medium-high heat. Add a little oil and sear the short ribs until browned on all sides, about 3–4 minutes per side. Remove the ribs from the pot and set them aside.
3. In the same pot, sauté the chopped onion and minced garlic until fragrant and translucent, about 3–5 minutes. Stir occasionally to prevent burning.
4. Return the seared short ribs to the pot. Pour in the cola and beef broth, ensuring the ribs are mostly submerged. Bring the mixture to a gentle simmer.
5. Cover the pot with a lid or foil and transfer it to the preheated oven. Braise the ribs for about 3 hours, or until the meat is tender and easily pulls away from the bone.
Prepare the Creamy Parmesan Risotto:
6. About 30 minutes before the ribs are done, begin preparing the risotto. In a medium-sized saucepan, melt the butter over medium heat. Add the arborio rice and toast it for about 2 minutes, stirring frequently to coat the grains evenly.
7. Gradually add the chicken broth, 1/2 cup (120 ml) at a time, stirring constantly. Allow the rice to absorb the liquid before adding more. Repeat this process until the rice becomes creamy and tender, which should take about 20–25 minutes.
8. Once the rice is cooked, stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Assemble and Serve:
9. Remove the short ribs from the oven and carefully shred or serve whole, as desired. The rich braising liquid can be used as a sauce; simply skim off excess fat and spoon it over the ribs
10. Plate the creamy Parmesan risotto and top it with the succulent short ribs. Garnish with fresh herbs, such as parsley, if desired.
Prep Time: 20 minutes
Cooking Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Servings: 4
Calories: 800 kcal per serving
This dish is a perfect combination of tender, flavorful short ribs with a touch of sweetness from the cola and the creamy richnes
s of Parmesan risotto. It’s a comforting and satisfying meal that is sure to impress!