Recipes

Cola-Braised Short Ribs with Risotto

by The Diet.
February 14, 2025
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Ingredients:

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Short Ribs
  •   4 lbs beef short ribs (about 8 to 10 short ribs)
  •   2 tsp kosher salt, plus more to taste
  •   1 tsp black pepper
  •   3 tbsp olive oil
  •   1 medium yellow onion (chopped)
  •   4 medium carrots (peeled and chopped into 1/2-inch pieces )
  •   4 medium celery stalks (halved lengthwise and chopped crosswise into 1/2-inch pieces)
  •   6 medium garlic cloves (finely chopped)
  •   2 tbsp unsalted tomato paste
  •   2 cups dry red wine
  •   2 cups cola soft drink
  •   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 tbsp unsalted butter
  •   2 tsp aged sherry vinegar
 
Parmigiano Risotto
  •   8 cups vegetable broth (such as Zoup!)
  •   8 unsalted butter ( cut into 1-inch pieces and refrigerated, divided)
  •   2 medium shallots (finely chopped)
  •   1.5 cup uncooked Arborio rice or carnaroli rice
  •   1/2 cup dry white wine
  •   1/2 tsp kosher salt
  •   4 ounces Parmigiano-Reggiano cheese (grated )

Short Ribs:

  1. Preheat the oven to 300°F (150°C).
  2. Season the short ribs with 2 teaspoons kosher salt and 1 teaspoon black pepper.
  3. In a large Dutch oven or heavy ovenproof pot, heat olive oil over medium-high heat. Brown the short ribs on all sides (about 10 minutes). Remove them from the pot and set aside.
  4. In the same pot, add onion, carrots, and celery. Cook, stirring occasionally, until softened (about 5 minutes).
  5. Add garlic and cook for an additional 1 minute until fragrant.
  6. Stir in tomato paste and cook for another 2 minutes, until it darkens slightly.
  7. Deglaze the pot with red wine, scraping the bottom to release any browned bits. Let it reduce by half (about 5 minutes).
  8. Stir in the cola, beef stock, thyme, parsley sprigs, and bay leaves. Return the short ribs to the pot, making sure they are mostly submerged in the liquid.
  9. Cover and transfer the pot to the oven. Braise for 3 hours, or until the meat is very tender and falls off the bone.
  10. Remove the short ribs from the pot and set aside. Discard the herb sprigs and bay leaves.
  11. Strain the braising liquid into a bowl, pressing down on the solids to extract all the juices. Return the liquid to the pot and bring to a simmer over medium heat until reduced by half (about 10 minutes).
  12. Stir in the butter and sherry vinegar. Taste and adjust seasoning with salt if needed.
  13. Serve the short ribs with the braising sauce drizzled over them.

Parmigiano Risotto:

  1. Heat vegetable broth in a large saucepan over low heat.
  2. In a separate large pot, melt 2 tablespoons of butter over medium heat. Add the chopped shallots and cook until softened (about 3 minutes).
  3. Stir in the rice and cook, stirring constantly, until the edges of the rice become translucent (about 2 minutes).
  4. Add the white wine and cook, stirring, until the wine has mostly evaporated (about 2 minutes).
  5. Add the warm broth 1 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until the rice is tender and creamy (about 18–20 minutes).
  6. Stir in the remaining butter and Parmigiano-Reggiano. Season with 1/2 teaspoon kosher salt (or to taste).
  7. Serve the risotto alongside the cola-braised short ribs.

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