Cola-Cooked Ribs

Discover the magic of Cola-Cooked Ribs slow-cooked to perfection with a creamy Parmesan risotto for a comforting and flavorful meal.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 4 people

Calories: 460

Ingredients Equipment Method Nutrition Notes

Ingredients

2 lbs short ribs
2 cans cola
2 cups beef broth
1 onion, chopped
4 cloves garlic, minced
1 cup arborio rice
0.5 cup grated Parmesan cheese
4 cups chicken broth
Salt and pepper to taste
for garnish Fresh parsley optional

Equipment

Skillet
Large pan
Wooden spoon or spatula
Slow cooker
Measuring cups and spoons

Method

Season the short ribs with salt and pepper. Sear them in a skillet over medium-high heat until browned on all sides.
In a slow cooker, combine the cola, beef broth, chopped onion, and minced garlic. Mix well.
Place the seared short ribs into the slow cooker. Set it to low and cook for about 6-8 hours.
While the ribs are cooking, toast the arborio rice in a large pan over medium heat for a few minutes.
Gradually add the warm chicken broth to the rice, stirring constantly until creamy.
Once the risotto is cooked, stir in the grated Parmesan cheese.
Plate the short ribs alongside the creamy Parmesan risotto and garnish with fresh parsley if desired.

Nutrition

Calories: 460kcalCarbohydrates: 50gProtein: 30gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 920mgPotassium: 750mgFiber: 2gSugar: 12gVitamin A: 4IUVitamin C: 6mgCalcium: 10mgIron: 15mg

Notes

For an extra touch of flavor, add a splash of balsamic vinegar to the slow cooker. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Consider serving with steamed vegetables for a complete meal. Feel free to adjust seasonings to your taste. Enjoy!