Description
Cola-braised short ribs showcase mouthwatering flavors that marry tender meat with creamy risotto in a luxurious dinner experience. Parmesan’s rich depth and caramelized meat create an irresistible combination that welcomes you to savor each delectable bite.
Ingredients
Scale
Meat:
- 1.5 kg (3.3 pounds) beef short ribs
Aromatics and Seasonings:
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 bay leaf
- 1 sprig fresh thyme
Liquids and Sauces:
- 1 tablespoon olive oil
- 500 ml (2 cups) cola (not diet)
- 250 ml (1 cup) beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
Instructions
- Elevate the short ribs by searing them in a hot pan with olive oil over medium-high heat until a rich, caramelized crust forms on all surfaces, approximately 3-4 minutes per side. Transfer the browned meat to the slow cooker.
- In the same pan, gently soften onions and garlic until translucent. Incorporate tomato paste, smoked paprika, and black pepper, allowing the spices to bloom for one minute.
- Deglaze the pan with cola, beef broth, Worcestershire sauce, and soy sauce, scraping up any flavorful browned bits. Pour the aromatic liquid into the slow cooker, then add salt, bay leaf, and thyme.
- Slow cook the ribs covered on low for 6-8 hours or high for 3-4 hours, ensuring the meat becomes incredibly tender and easily separates with a fork.
- Remove the ribs and reduce the cooking liquid on the stovetop for 10-15 minutes until it reaches a thick, glossy consistency. Drizzle the concentrated sauce over the meat before serving.
- For the risotto, melt butter in a pan over medium heat and sauté onions until they become translucent and fragrant.
- Introduce Arborio rice, toasting it for 1-2 minutes while stirring constantly. If using wine, allow it to absorb completely.
- Gradually incorporate warm broth one ladle at a time, stirring continuously and waiting for each addition to be absorbed. Continue this process for 18-20 minutes until the rice reaches a creamy, al dente texture.
- Finish the risotto by folding in grated Parmesan and heavy cream. Season with salt and pepper to enhance the flavors.
Notes
- Use a robust cola like Coca-Cola or Dr. Pepper for deeper flavor complexity in the braising liquid.
- Choose well-marbled short ribs with good fat content to ensure maximum tenderness and rich taste.
- Searing meat beforehand locks in juices and creates a beautiful caramelized exterior that enhances overall depth.
- Allow meat to rest for 10-15 minutes after cooking to redistribute internal moisture and prevent dryness.
- Customize risotto by substituting vegetable broth for lighter version or adding roasted mushrooms for extra umami.
- Check meat’s internal temperature with thermometer to guarantee perfect doneness without overcooking.
- Prep Time: 30 minutes
- Cook Time: 8 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 770 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 55 g
- Saturated Fat: 20 g
- Unsaturated Fat: 30 g
- Trans Fat: 1.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 60 g
- Cholesterol: 180 mg