This recipe pairs the short ribs with a creamy Parmesan risotto. Serve the short ribs on top of the risotto and pour some of the velvety braising liquid on top. It’s cozy enough for a winter weekend inside and elegant enough to serve guests.
✅Ingredients:
☑️Cola-Braised Short Ribs
☑️4 pounds beef short ribs (about 8 to 10 short ribs)
☑️2 teaspoons kosher salt, plus more to taste
☑️1 teaspoon black pepper
☑️3 tablespoons olive oil
☑️1 medium (10 ounce) yellow onion, chopped (about 2 cups)
☑️4 medium (10 ounces total) carrots, peeled and chopped into 1/2-inch pieces (about 1 1/2 cups)
☑️4 medium (4 ounces total) celery stalks, halved lengthwise and chopped crosswise into 1/2-inch pieces (about 1 1/2 cups)
☑️6 medium garlic cloves, finely chopped (2 tablespoons)
☑️2 tablespoons unsalted tomato paste
☑️2 cups dry red wine
☑️2 cups cola soft drink (such as Coke)
☑️2 cups unsalted beef stock
☑️8 (4-inch) thyme sprigs, plus more leaves for garnish
☑️4 (6-inch) parsley sprigs
☑️5 fresh bay leaves
☑️2 tablespoons unsalted butter
☑️2 teaspoons aged sherry vinegar
Parmigiano Risotto
☑️8 cups vegetable broth (such as Zoup!)
☑️8 tablespoons (4 ounces) unsalted butter, cut into 1-inch pieces and refrigerated, divided
☑️2 medium (3 ounces total) shallots, finely chopped (about 1/2 cup)
☑️1 1/2 cups uncooked Arborio rice or carnaroli rice (about 10 1/4 ounces)
☑️1/2 cup dry white wine
☑️1/2 teaspoons kosher salt
☑️4 ounces Parmigiano-Reggiano cheese, grated (about 1 cup)
📝Instructions:
Prepare the Cola-Braised Short Ribs:
Remove short ribs from refrigerator 30 minutes before preparing. Preheat oven to 325°F. Pat short ribs dry using paper towels, and sprinkle evenly with salt and pepper. Hea
