Cola-Braised Short Ribs with Creamy Parmesan Risotto
Indulge in the rich, savory flavors of Cola-Braised Short Ribs with Creamy Parmesan Risotto the perfect comfort food for any occasion. Slow-cooked to tender perfection in a cola-infused broth, the short ribs are irresistibly flavorful. Paired with the creamy, cheesy risotto, this dish is a match made in culinary heaven. Ideal for family dinners, it’s a hearty meal that’s sure to impress. Elevate your dinner table with this easy yet elegant recipe!
Ingredients:
For the Short Ribs:
2 lbs short ribs
2 cans cola
2 cups beef broth
1 onion, chopped
4 cloves garlic, minced
Salt and pepper to taste
For the Parmesan Risotto:
1 cup arborio rice
1/2 cup grated Parmesan cheese
4 cups chicken broth
2 tablespoons butter
Salt and pepper to taste
Instructions:
1. Braise the Short Ribs
1. Preheat your oven to 325°F (163°C).
2. Heat a large oven-safe pot over medium-high heat. Sear the short ribs until they are browned on all sides. Remove and set aside.
3. In the same pot, sauté the onion and garlic until fragrant and translucent.
4. Return the short ribs to the pot and pour in the cola and beef broth. Bring to a simmer.
5. Cover the pot and transfer it to the oven. Braise for about 3 hours, or until the meat is fall-off-the-bone tender.
2. Prepare the Creamy Parmesan Risotto
1. In a medium saucepan, melt butter over medium heat. Add arborio rice and toast for 2 minutes, stirring constantly.
2. Gradually add chicken broth, 1 ladle at a time, stirring until the liquid is absorbed before adding more. Continue until the rice is creamy and cooked al dente.
3. Stir in grated Parmesan cheese and season with salt and pepper.
3. Serve and Enjoy
Plate the risotto and top it with the tender cola-braised short ribs. Spoon some of the rich, savory sauce from the pot over the dish for added flavor.
Recipe Notes:
Prep Time: 20 minutes | Cook Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes
Calories: 800 kcal per serving | Servings: 4
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