Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto
Indulge in tender, slow-cooked short ribs braised in cola, served over creamy Parmesan risotto. This hearty dish is packed with rich flavors and is perfect for a comforting dinner.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish, Comfort Food
- Method: Slow Cook, Braise
- Cuisine: American
- Diet: Halal
Ingredients
Scale
- 2 lbs short ribs
- 2 cans cola
- 2 cups beef broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup grated Parmesan cheese
- 4 cups chicken broth
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (163°C).
- In a large oven-safe pot, sear short ribs until browned on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic until translucent.
- Return ribs to the pot, add cola and beef broth, and bring to a simmer.
- Cover and transfer to the oven. Braise for about 3 hours, or until the meat is tender.
- For the risotto, melt butter in a saucepan over medium heat. Add arborio rice and toast for 2 minutes.
- Gradually add chicken broth, stirring constantly, until the rice is creamy and al dente.
- Stir in Parmesan cheese, season with salt and pepper.
- Serve the braised short ribs over the creamy risotto.
Notes
- You can use any type of beef broth for the risotto for an even richer flavor.
- If you don’t have an oven-safe pot, you can use a Dutch oven or transfer everything to a baking dish.
- The risotto is best served immediately after cooking, but leftovers can be stored for up to 2 days in the fridge.
Nutrition
- Serving Size: 1 plate (includes 1 short rib and 1 serving of risotto)
- Calories: 650
- Sugar: 14g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 105mg