Description
Tender, fall-off-the-bone beef short ribs slow-cooked in cola and served over a creamy, rich Parmesan risotto. This comforting dish is the perfect combination of savory and sweet, ideal for a special dinner.
Ingredients
Scale
- 4 lbs beef short ribs
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups cola
- 1 cup beef broth
- Salt and pepper to taste
- 1 cup Arborio rice
- 4 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Chopped parsley for garnish
Instructions
- Season short ribs with salt and pepper and place in slow cooker.
- Add chopped onion, minced garlic, cola, and beef broth.
- Cook on low for 8 hours until meat is tender and falling off the bone.
- In a separate pot, bring chicken broth to a simmer.
- Stir in Arborio rice and cook until creamy and tender, about 20 minutes.
- Remove from heat and stir in Parmesan cheese and heavy cream.
- Serve short ribs over creamy Parmesan risotto and garnish with chopped parsley.
Notes
- You can substitute the cola with a non-caffeinated soda or root beer for a different flavor profile.
- If you prefer a richer risotto, add more cream or Parmesan cheese.
- Garnish with additional grated Parmesan or fresh herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours