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### **Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto**
If you’re in the mood for a dish that combines tender, fall-off-the-bone short ribs with rich, creamy risotto, look no further than this **Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto**. This recipe takes comfort food to the next level, transforming everyday ingredients into a meal that’s perfect for any special occasion or a cozy family dinner.
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### **Why This Recipe Works**
The key to this recipe’s irresistible flavor lies in two elements: slow-cooking and the magic of cola. Cola adds a unique sweetness and acidity that helps tenderize the meat, infusing the short ribs with deep, rich flavor as they slowly cook. Paired with creamy Parmesan risotto, this dish delivers a balance of savory, tangy, and comforting flavors that will leave everyone at the table asking for seconds.
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### **Ingredients for Succulent Short Ribs**
– 4-6 bone-in beef short ribs
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 4 cloves garlic, minced
– 1 cup cola (use a regular soda, not diet)
– 1 cup beef broth
– 2 tablespoons soy sauce
– 1 tablespoon Worcestershire sauce
– 1 tablespoon brown sugar
– 1 teaspoon ground black pepper
– Salt to taste
– 2 sprigs fresh rosemary (or 1 tablespoon dried rosemary)
– 1 sprig fresh thyme (optional)
– 1 tablespoon cornstarch (optional, for thickening sauce)
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### **Ingredients for Creamy Parmesan Risotto**
– 1 ½ cups Arborio rice
– 4 cups chicken or vegetable broth (kept warm)
– 1 medium onion, finely chopped
– 2 tablespoons butter
– 2 tablespoons olive oil
– ½ cup dry white wine (optional)
– 1 cup freshly grated Parmesan cheese
– Salt and freshly ground black pepper to taste
– Fresh parsley for garnish (optional)
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### **Instructions for Succulent Short Ribs**
#### **1. Sear the Short Ribs**
Start by heating olive oil in a large skillet over medium-high heat. Once hot, season the short ribs with salt and black pepper. Sear each side of the short ribs for 2-3 minutes until they are deeply browned. This step locks in flavor and gives the ribs a beautiful crust. Once done, transfer the short ribs to a slow cooker.
#### **2. Prepare the Cola Sauce**
In the same skillet, add the chopped onion and garlic, sautéing for about 2 minutes until softened. Add the cola, beef broth, soy sauce, Worcestershire sauce, brown sugar, and rosemary. Stir to combine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
#### **3. Slow-Cook the Short Ribs**
Pour the cola sauce over the short ribs in the slow cooker. Add fresh thyme (if using) and cover. Set your slow cooker to low and cook for 6-8 hours, or until the short ribs are tender and falling off the bone. If you prefer a quicker method, you can cook the ribs on high for 4 hours.
#### **4. Optional: Thicken the Sauce**
Once the ribs are cooked, remove them from the slow cooker and set aside. If you like a thicker sauce, combine a tablespoon of cornstarch with a tablespoon of cold water, then stir this slurry into the sauce. Let it cook for 5-10 minutes until the sauce thickens. Taste and adjust seasoning if necessary.
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