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If you are searching for a dish that combines deep, rich flavors with a touch of sweetness and an irresistibly creamy texture, look no further than succulent short ribs slow-cooked in cola, served alongside creamy Parmesan risotto. This unique recipe marries the savory depth of beef short ribs with the unexpected sweetness of cola, creating a comforting meal that is sure to impress family and friends alike.

Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto

Create a culinary masterpiece with succulent short ribs slow-cooked in cola, served with creamy Parmesan risotto. This unique dish combines rich flavors with a hint of sweetness, promising a comforting meal perfect for impressing family and friends. Dive into the world of slow cooking and discover how cola tenderizes beef to perfection while a luscious risotto complements beautifully. Explore the recipe now! #ShortRibs #CreamyRisotto #SlowCooking #ComfortFood #Foodie
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Ingredients
  

For the Short Ribs:

4 lbs beef short ribs, bone-in

1 can (12 oz) cola (not diet)

1 cup beef broth

1 medium onion, diced

4 cloves garlic, minced

2 tbsp soy sauce

1 tbsp Worcestershire sauce

1 tbsp brown sugar

1 tsp black pepper

1 tsp salt

1 tsp smoked paprika

2 tbsp olive oil

Fresh parsley, for garnish

For the Creamy Parmesan Risotto:

1 cup Arborio rice

4 cups chicken broth (kept warm)

1/2 cup dry white wine

1 shallot, finely chopped

3/4 cup grated Parmesan cheese

2 tbsp butter

2 tbsp olive oil

Salt and pepper, to taste

Fresh chives, for garnish

Instructions
 

Prepare the Short Ribs:

    - In a large skillet, heat olive oil over medium-high heat. Season the short ribs with salt, pepper, and smoked paprika.

      - Sear the short ribs for about 3-4 minutes on each side until they are browned. Remove them and set aside.

        Create the Cola Sauce:

          - In the same skillet, add diced onions and minced garlic, sautéing until softened (about 2-3 minutes).

            - Stir in cola, beef broth, soy sauce, Worcestershire sauce, and brown sugar. Bring to a simmer and let the mixture reduce slightly for about 5 minutes.

              Slow Cook the Ribs:

                - Place the seared short ribs in a slow cooker. Pour the cola sauce over the ribs, ensuring they are well coated.

                  - Cover and cook on low for 8 hours or until the ribs are tender and falling off the bone.

                    Make the Creamy Parmesan Risotto:

                      - In a large saucepan, heat olive oil and butter over medium heat. Add the chopped shallot and cook until translucent.

                        - Stir in the Arborio rice, cooking for 1-2 minutes until lightly toasted.

                          - Pour in the white wine and stir until absorbed.

                            - Gradually add the warm chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process should take about 20-25 minutes until the rice is creamy and al dente.

                              - Remove from heat, and fold in the grated Parmesan cheese. Season with salt and pepper to taste.

                                Serve:

                                  - Plate the creamy risotto and top with the succulent cola short ribs. Spoon some of the cooking sauce over the top and garnish with freshly chopped parsley and chives.

                                    Prep Time: 20 minutes | Total Time: 8 hours 45 minutes | Servings: 4