Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cola Braised Short Ribs with Creamy Risotto

Ingredients

Scale

For the Short Ribs:

  • 2 lbs bone-in short ribs
  • 2 cans cola
  • 2 cups beef broth
  • 1 onion, chopped
  • 4 cloves garlic, minced

For the Risotto:

  • 1 cup Arborio rice
  • 1/2 cup grated Parmesan cheese
  • 4 cups chicken broth
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

Braising the Short Ribs:

  1. Sear the Short Ribs: Preheat your oven to 325°F (163°C). Season the short ribs with salt and pepper. Heat a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
  2. Sauté the Aromatics: In the same pot, sauté the onion and garlic until softened.
  3. Combine Ingredients: Return the seared short ribs to the pot. Pour in the cola and beef broth, ensuring the liquid covers the ribs.
  4. Braise in the Oven: Cover the pot tightly and transfer it to the preheated oven. Braise for approximately 3 hours, or until the meat is incredibly tender and falls off the bone.

Making the Creamy Risotto:

  1. Toast the Rice: In a large saucepan, melt the butter over medium heat. Add the Arborio rice and toast for 2 minutes, stirring constantly, until the rice becomes slightly translucent.
  2. Add the Broth Gradually: Gradually add the hot chicken broth to the toasted rice, one ladleful at a time, stirring continuously until each ladleful is absorbed before adding the next. This process will take about 20-25 minutes.
  3. Stir in Cheese and Season: Once the rice is creamy and al dente, stir in the grated Parmesan cheese. Season with salt and pepper to taste.

Serving:

Serve the tender braised short ribs over the creamy risotto. Garnish with fresh herbs, if desired.

Prep Time: 30 minutes Cook Time: 3 hours and 30 minutes Total Time: 3 hours and 60 minutes

  • Author: Olivia Chen