Description
This recipe features tender, succulent beef short ribs slow-cooked in a rich and flavorful cola-based sauce, paired perfectly with a creamy Parmesan risotto. The short ribs are first seared to develop a deep crust, then slow-cooked with aromatics and a savory-sweet sauce made from cola, soy, and Worcestershire sauce. The accompanying risotto is creamy and cheesy, enriched with butter, Parmesan, and a touch of white wine. Together, this comforting dish balances robust meatiness with smooth, luscious textures for an irresistible meal.
Ingredients
Scale
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 Creamy 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
- Sear the short ribs: Heat 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 on each side until nicely browned. Transfer the ribs to the slow cooker.
- Prepare the cooking sauce: In the same skillet, add diced onion and garlic, sautéing for 2-3 minutes until softened and fragrant. Stir in cola, soy sauce, Worcestershire sauce, brown sugar, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a simmer, then pour it over the short ribs in the slow cooker.
- Slow cook the ribs: Cover and cook on low for 7-8 hours or on high for 4-5 hours until the meat is tender and falls off the bone easily.
- Finish the ribs: Remove the ribs from the slow cooker, skim off any excess fat from the sauce, and keep warm. Spoon the sauce over the ribs when serving.
- Sauté aromatics for risotto: In a large pan, melt butter over medium heat. Add diced onion and garlic, and cook for 3-4 minutes until softened and fragrant.
- Toast the rice: Add Arborio rice to the pan and stir continuously for 1-2 minutes until the rice is lightly toasted but not browned.
- Add liquids gradually: Pour in the white wine (if using) and stir until it’s fully absorbed. Gradually add the chicken broth, one ladle at a time, stirring constantly and allowing each addition to absorb before adding the next. Continue this process until the rice is creamy and tender, about 18-20 minutes.
- Finish the risotto: Stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste. Remove from heat.
- Serve: Plate the creamy Parmesan risotto and top with the succulent slow-cooked short ribs. Garnish with fresh parsley if desired.
Notes
- Using regular cola (not diet) is important as it adds sweetness and caramel flavor that enhances the ribs.
- Searing the short ribs before slow cooking locks in flavor and improves texture.
- White wine in risotto is optional; substitute with more broth if preferred.
- Stirring the risotto constantly helps release the rice’s starch for a creamy texture.
- Low sodium chicken broth is recommended to control overall saltiness.
- You can skim fat from the slow cooker sauce by chilling it briefly to solidify the fat layer, then removing it easily.
