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

Ingredients:

2 lbs short ribs
2 cans cola
2 cups beef broth
1 onion, chopped
4 cloves garlic, minced
1 cup arborio rice
1/2 cup grated Parmesan cheese
4 cups chicken broth
2 tablespoons butter
Salt and pepper to taste

Directions:

Preheat oven to 325°F (163°C).
In a large oven-safe pot, sear short ribs until browned on all sides. Remove and set aside.
In the same pot, sauté onions and garlic until translucent.
Return ribs to the pot, add cola and beef broth, and bring to a simmer.
Cover and transfer to the oven. Braise for about 3 hours, or until the meat is tender.
For the risotto, melt butter in a saucepan over medium heat. Add arborio rice and toast for 2 minutes.
Gradually add chicken broth, stirring constantly, until the rice is creamy and al dente.
Stir in Parmesan cheese, season with salt and pepper.
Serve the braised short ribs over the creamy risotto.
Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes

Kcal: 800 kcal | Servings: 4 servings