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When it comes to cozy, comforting meals, few dishes can rival the rich, savory goodness of succulent short ribs paired with creamy Parmesan risotto. This indulgent recipe combines the melt-in-your-mouth tenderness of short ribs, slow-cooked in a flavorful cola sauce, with the creamy, dreamy texture of risotto made from Arborio rice. The delightful melding of these flavors creates a dish that is not only satisfying but also perfect for family dinners, gatherings, or special occasions.

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

Elevate your dinner game with succulent short ribs slow-cooked in cola, paired with creamy Parmesan risotto. This comforting dish promises melt-in-your-mouth tenderness infused with rich, savory flavors. Perfect for any occasion, it combines the sweetness of cola and the earthy notes of garlic and onions, creating a delightful harmony. Impress your family and guests with this simple yet exquisite recipe! #SlowCookerRecipes #ComfortFood #ShortRibs #Risotto #HomeCooking #Foodie
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Ingredients
  

For the Short Ribs:

4 lbs beef short ribs

2 cups cola (regular or diet)

1 cup beef broth

1 large onion, chopped

4 cloves garlic, minced

2 tablespoons soy sauce

2 tablespoons brown sugar

1 teaspoon smoked paprika

1 teaspoon black pepper

1 teaspoon salt

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

For the Creamy Parmesan Risotto:

1 ½ cups Arborio rice

4 cups chicken or vegetable broth (warm)

1 cup white wine (optional)

1 small onion, finely chopped

2 cloves garlic, minced

½ cup grated Parmesan cheese

2 tablespoons butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Short Ribs:

    - Season the short ribs with salt, pepper, and smoked paprika. In a large skillet over medium-high heat, add olive oil and sear the short ribs on all sides until browned (about 3 minutes per side). Transfer to a slow cooker.

      Make the Cola Sauce:

        - In the same skillet, add chopped onions and minced garlic, sautéing until translucent. Pour in the cola, beef broth, soy sauce, and brown sugar, stirring to combine. Bring to a gentle simmer and cook for about 5 minutes.

          Slow Cook the Ribs:

            - Pour the cola mixture over the short ribs in the slow cooker. Cover and cook on low for 6-8 hours or until the meat is tender and falling off the bone.

              Prepare the Risotto:

                - In a large saucepan, melt butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened (about 3-4 minutes).

                  - Add Arborio rice and stir for 1-2 minutes until the rice is lightly toasted.

                    - Slowly add the white wine, if using, and stir until absorbed. Gradually add warm broth, one cup at a time, stirring frequently. Wait for the liquid to be absorbed before adding more.

                      - Continue this process until the rice is creamy and al dente (about 18-20 minutes). If you run out of broth, you can add a bit of water if needed.

                        - Stir in grated Parmesan cheese, and season with salt and pepper to taste.

                          Serve:

                            - Once the short ribs are cooked, carefully remove them from the slow cooker and set aside. Let them rest for a few minutes, then shred or serve whole.

                              - Spoon the creamy risotto onto plates, top with short ribs, and drizzle some of the cola sauce over the top. Garnish with freshly chopped parsley.

                                Prep Time: 20 minutes | Total Time: 8 hours and 20 minutes (including slow cook time) | Servings: 6