Ingredients

For the Cola-Braised Short Ribs

• 1.2 kg (2.5 lbs) beef short ribs

• Salt and freshly ground black pepper

• 2 tablespoons olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 1 cup beef broth

• 1½ cups cola (regular, not diet)

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• 1 bay leaf

For the Parmesan Risotto

• 1½ cups Arborio rice

• 1 small shallot, finely chopped

• 2 tablespoons butter

• 1 tablespoon olive oil

• ½ cup dry white wine

• 4–5 cups warm chicken or vegetable broth

• ¾ cup freshly grated Parmesan cheese

• Salt and black pepper, to taste

Instructions

1. Prepare and Sear the Short Ribs

Pat the short ribs dry and season generously with salt and pepper.

Heat olive oil in a heavy Dutch oven over medium-high heat.

Sear ribs on all sides until deeply browned (about 3–4 minutes per side).

Remove and set aside.

2. Build the Braising Base

In the same pot, sauté onion until soft.

Add garlic and cook until fragrant.

Stir in tomato paste and cook for 1–2 minutes to deepen flavor.

Pour in cola and beef broth, scraping the bottom to release browned bits.

Add Worcestershire sauce, thyme, and bay leaf.

3. Slow Cook

Return short ribs to the pot, ensuring they are mostly submerged.

Cover and cook:

• Oven method: 160°C (325°F) for 2½–3 hours
  OR

• Slow cooker: Low for 6–8 hours

Ribs should be fork-tender and falling off the bone.

4. Reduce the Sauce

Remove ribs and keep warm.

Simmer the remaining sauce uncovered until thick and glossy.

Adjust seasoning if needed.

Make the Parmesan Risotto

5. Sauté the Base

In a saucepan, heat butter and olive oil over medium heat.

Add shallot and cook until translucent.

Stir in Arborio rice and toast for 1–2 minutes.

6. Add Liquid Gradually

Pour in white wine and cook until mostly absorbed.

Add warm broth one ladle at a time, stirring constantly and allowing each addition to absorb before adding more.

Continue for 18–22 minutes until rice is creamy but slightly firm in the center.

7. Finish the Risotto

Remove from heat and stir in Parmesan cheese.

Season with salt and pepper.

Texture should be creamy and slightly loose.

To Serve

Spoon creamy Parmesan risotto onto plates.

Top with a generous portion of cola-braised short ribs.

Drizzle with reduced sauce.

Optional garnish:

• Fresh parsley

• Extra shaved Parmesan

Who This Dish Is Best For

• Comfort food lovers

• Special dinners or weekend meals

• Fans of sweet-savory flavor combinations

Cooking Tips

• Use regular cola for proper caramelization

• Sear ribs deeply for richer flavor

• Stir risotto continuously for creamy texture