There’s something magical about slow-cooked short ribs. Imagine tender, fall-off-the-bone meat soaked in a deep, savory-sweet sauce that’s been simmering for hours. Now, imagine that sauce being made with cola, which adds a subtle sweetness and rich flavor that perfectly complements the beef. And to make this meal even more decadent, it’s served with a creamy, dreamy parmesan risotto that’s buttery and smooth. This dish is comfort food at its finest—so cozy, so satisfying, and guaranteed to impress everyone at your dinner table. Trust me, this meal is a game-changer!
Why You’ll Love Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto
Effortless Yet Elegant
Although this dish sounds fancy, it’s surprisingly easy to make. The slow cooker does most of the work for you, allowing you to relax and enjoy the process while the short ribs cook to perfection. The creamy risotto is also simple to prepare but feels indulgent with every bite.
Flavor Explosion
The cola works its magic on the short ribs, creating a savory-sweet sauce that pairs wonderfully with the rich, cheesy risotto. It’s a match made in comfort food heaven. The deep flavors from the cola, combined with the parmesan’s creaminess, create a flavor explosion you’ll want to experience over and over again.
Perfect for Special Occasions
Whether you’re cooking for a holiday, a celebration, or just a cozy weeknight meal, this dish feels extra special. It’s a wonderful way to show off your cooking skills while still keeping it stress-free.
Ingredients for Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto
For the Short Ribs:
- Beef Short Ribs: The star of the show! Bone-in short ribs are the best choice here, as they yield tender, flavorful meat.
- Cola: A can of cola brings a wonderful balance of sweetness and depth to the ribs.
- Garlic: Fresh garlic gives a savory, aromatic flavor to the dish.
- Onion: Sweet onions add richness and sweetness to the sauce.
- Beef Broth: Adds depth and enhances the overall flavor.
- Tomato Paste: A bit of tomato paste adds some savory richness and a touch of acidity.
- Soy Sauce: A splash of soy sauce provides an umami boost.
- Brown Sugar: To enhance the sweetness of the cola.
- Salt & Pepper: Seasoning to taste.
- Bay Leaves: For added depth of flavor.
For the Risotto:
- Arborio Rice: The key to creamy, comforting risotto. Arborio rice releases its starch, giving the risotto its signature creamy texture.
- Chicken Broth: Adds flavor and helps cook the rice.
- Heavy Cream: Makes the risotto rich, velvety, and indulgent.
- Parmesan Cheese: Freshly grated parmesan makes the risotto cheesy and flavorful.
- Butter: A bit of butter helps make the risotto even more creamy.
- Garlic: A touch of garlic complements the risotto’s flavor profile.
(Note: Full ingredient measurements are provided in the recipe card below.)
Instructions
Step 1: Slow Cook the Short Ribs
- Season the Ribs: Season the short ribs generously with salt and pepper. Sear the ribs in a hot pan for about 3-4 minutes on each side until they develop a nice brown crust. This step is optional but adds great flavor.
- Prepare the Slow Cooker: Place the seared ribs in your slow cooker.
- Make the Sauce: In a separate bowl, combine cola, beef broth, tomato paste, soy sauce, brown sugar, and garlic. Stir to combine and pour this mixture over the ribs. Add the onion and bay leaves.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or until the short ribs are tender and easily pull away from the bone.
Step 2: Make the Creamy Parmesan Risotto
- Sauté the Garlic: In a large saucepan, melt butter over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.
- Cook the Rice: Add the arborio rice to the pan, stirring to coat the rice with butter. Let it cook for 2-3 minutes until the rice is lightly toasted.
- Add the Broth: Gradually add the chicken broth, 1/2 cup at a time, stirring frequently. Allow each addition to absorb into the rice before adding more. This will take about 20-25 minutes. The rice should be creamy and cooked through.
- Add the Cream and Cheese: Once the rice is cooked, stir in the heavy cream and parmesan cheese until the risotto is velvety and smooth. Season with salt and pepper to taste.
Step 3: Serve and Enjoy
- Serve the Short Ribs: Once the short ribs are tender, remove them from the slow cooker and set them aside. If the sauce needs thickening, you can simmer it on the stovetop for a few minutes to reduce.
- Plate the Risotto: Spoon a generous portion of creamy parmesan risotto onto each plate.
- Top with Short Ribs: Place the short ribs on top of the risotto and spoon some of the sauce over them.
- Garnish: Garnish with fresh herbs like parsley or thyme for a pop of color and freshness.
Nutrition Facts
Servings: 4
Calories per serving: 750
Total Fat: 39g
Saturated Fat: 18g
Trans Fat: 1g
Cholesterol: 130mg
Sodium: 850mg
Total Carbohydrate: 60g
Dietary Fiber: 2g
Sugars: 22g
Protein: 43g
Vitamin A: 15%
Vitamin C: 10%
Calcium: 25%
Iron: 20%
Potassium: 800mg
Preparation Time
- Prep Time: 15 minutes
- Cook Time (Short Ribs): 6-8 hours
- Cook Time (Risotto): 30 minutes
- Total Time: 6-8 hours and 45 minutes
How to Serve Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto
Serving Suggestions:
- Steamed Vegetables: Serve with a side of steamed broccoli, green beans, or roasted carrots for a balanced meal.
- Garlic Bread: A warm slice of garlic bread is perfect for soaking up the delicious sauce from the short ribs.
- Red Wine: Pair this dish with a glass of bold red wine, like a Cabernet Sauvignon or a Zinfandel, to complement the rich flavors of the short ribs.
Additional Tips
- Make It Ahead: You can make the short ribs a day ahead and store them in the fridge. Just reheat the ribs and sauce before serving.
- Freeze for Later: If you have leftovers, this dish freezes wonderfully. Simply store the short ribs and risotto separately, and reheat when ready to serve.
- Adjust the Sauce: If you prefer a thicker sauce, simply simmer the cola sauce after the short ribs are done cooking to reduce it further before serving.
FAQ Section
Q1: Can I use boneless short ribs?
A1: Yes, you can use boneless short ribs, but bone-in ribs tend to be more flavorful and tender. If using boneless, adjust the cooking time as they may cook faster.
Q2: Can I make this dish in the oven instead of the slow cooker?
A2: Yes, you can sear the short ribs and then cook them in a Dutch oven in the oven at 325°F for about 3 hours or until tender.
Q3: Can I substitute the cola with something else?
A3: If you don’t want to use cola, you can substitute it with a mixture of beef broth and a splash of apple cider vinegar or balsamic vinegar for a similar sweet and tangy effect.
Q4: Can I make the risotto without heavy cream?
A4: Yes, you can use milk or a lighter cream, but the risotto will be less rich. For extra creaminess, try adding a bit of cream cheese or mascarpone cheese.
Q5: Can I prepare the risotto ahead of time?
A5: Risotto is best served fresh, but you can prepare it ahead and store it in the fridge. Reheat it with a little extra broth or cream to restore the creamy texture.
Q6: Can I use a different cheese in the risotto?
A6: Absolutely! While parmesan is traditional, you can use pecorino, grana padano, or even a combination of cheeses to change the flavor.
Q7: How do I know when the short ribs are done?
A7: The short ribs are done when they are fork-tender and the meat easily pulls away from the bone. If it’s not quite there, continue slow cooking for an extra hour or so.
Q8: Can I use instant or quick-cooking risotto?
A8: Traditional risotto made with Arborio rice will give you the best creamy texture, but you can use quick-cooking risotto for convenience. Keep in mind that it might not be as creamy.
Q9: How do I store leftovers?
A9: Store the short ribs and risotto separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Q10: Can I make this dish spicy?
A10: Yes, you can add some red pepper flakes or a dash of hot sauce to the cola sauce to give the dish a kick of heat.
Conclusion
These Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto are the ultimate comfort food. The sweet and savory short ribs paired with the creamy, cheesy risotto make for a meal that’s perfect for any occasion. Whether you’re cooking for a special
dinner or just treating yourself to something indulgent, this dish is sure to impress. Give it a try, and prepare for a new favorite in your recipe collection!
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Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto
- Total Time: 0 hours
- Yield: 4 servings 1x
Description
These Succulent Short Ribs Slow-Cooked in Cola are a rich, melt-in-your-mouth delight, paired with a creamy, flavorful Parmesan Risotto that takes comfort food to the next level. The cola tenderizes the ribs and infuses them with a deep, sweet-savory flavor, while the risotto brings a smooth, cheesy balance. This is the perfect meal for any occasion that calls for something extra special!
Ingredients
For the Short Ribs:
- 4–6 bone-in beef short ribs
- 1 can (12 oz) cola (regular, not diet)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil (for searing)
For the Parmesan Risotto:
- 1 cup Arborio rice
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (low-sodium)
- 1/2 cup dry white wine (optional, can substitute with extra broth)
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley (for garnish, optional)
Instructions
-
For the Short Ribs:
- Sear the ribs: Heat the olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper, then sear them in batches for 2-3 minutes per side until browned. Transfer the ribs to the slow cooker.
- Prepare the sauce: In the same skillet, add the diced onion and garlic. Sauté for 2-3 minutes until softened. Stir in the cola, soy sauce, Worcestershire sauce, brown sugar, thyme, paprika, and a pinch of salt and pepper. Bring the mixture to a simmer, then pour it over the short ribs in the slow cooker.
- Cook: Cover and cook on low for 7-8 hours or high for 4-5 hours, until the short ribs are tender and the meat easily falls off the bone.
- Serve: Remove the ribs from the slow cooker and skim off any excess fat from the sauce. Serve the ribs with the sauce spooned over them.
For the Parmesan Risotto:
- Sauté the aromatics: In a large pan, melt the butter over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until fragrant and softened.
- Cook the rice: Add the Arborio rice to the pan and stir for 1-2 minutes until lightly toasted.
- Add the liquid: Pour in the white wine (if using), stirring until absorbed. Gradually add the chicken broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue until the rice is tender and creamy, about 18-20 minutes.
- Finish the risotto: Once the rice is cooked, stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Remove from heat.
- Serve: Spoon the creamy Parmesan risotto onto plates, then top with the succulent short ribs. Garnish with fresh parsley if desired.
Notes
- You can make the risotto in advance and reheat it, but fresh risotto is best for texture.
- If you want a slightly thicker sauce for the ribs, you can reduce the cola mixture by simmering it on the stove before serving.
- You can substitute the short ribs with other cuts of beef, but cooking times may vary.
- Prep Time: 15 minutes
- Cook Time: Slow cooker: 7-8 hours on low or 4-5 hours on high Risotto: 20 minutes
- Category: Main Dish
- Method: Slow Cooker, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 short rib with risotto
- Calories: 650
- Sugar: 14g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg