Description
A delicious recipe for succulent short ribs slow-cooked in cola, served with creamy Parmesan risotto.
Ingredients
Scale
- 2 lbs beef short ribs
- 2 cans cola
- 2 cups beef stock
- 1 onion, finely diced
- 4 garlic cloves, minced
- Salt and black pepper
- Oil for searing
- 1 cup arborio rice
- 4 cups warm chicken stock
- 1/2 cup grated Parmesan
- 2 tbsp butter
- Salt and pepper
Instructions
- Preheat oven to 325°F.
- Sear short ribs in a pot with oil until browned all over. Remove and set aside.
- In the same pot, sauté onion and garlic until soft.
- Return ribs to pot. Pour in cola and beef stock. Simmer, then cover.
- Transfer to oven and braise for 3 hours until tender.
- For the risotto, melt butter in a saucepan. Toast rice for 2 minutes.
- Slowly add warm stock, stirring constantly until creamy and tender.
- Stir in Parmesan. Season with salt and pepper.
- Serve risotto topped with short ribs and a spoonful of braising sauce.
Notes
- Ensure the short ribs are well-browned for maximum flavor.
- Use warm stock for the risotto to help it cook evenly.
- Adjust seasoning to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 20g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: short ribs, cola, risotto, creamy, beef, slow-cooked