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Cola-Braised Short Ribs: The Ultimate Comfort Dish

Cola-Braised Short Ribs: The Ultimate Comfort Dish

Description

Hello, fellow food lovers! Welcome to this delightful culinary adventure where we’ll be diving into a mouthwatering dish that will impress your family and friends: Cola-Braised Short Ribs with Risotto. Get ready to savor the rich flavors and the comfort of this hearty meal.

Ingredients

Scale

For the Cola-Braised Short Ribs

  • 4 pounds bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 cups cola (preferably a classic version)
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

For the Risotto

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cups Arborio rice
  • 6 cups chicken or vegetable broth (warmed)
  • 1 cup dry white wine (optional)
  • 1 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper, to taste

Instructions

  1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C).
  2. Sear the Ribs: In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper. Brown them on all sides, about 4-5 minutes per side. Remove and set aside.
  3. Sauté the Vegetables: In the same pot, add onion, carrots, and celery. Sauté for about 5 minutes until softened. Stir in the garlic and cook for an additional minute.
  4. Add Cola and Broth: Pour in the cola, scraping the bottom to deglaze the pot. Add beef broth, Worcestershire sauce, thyme, and adjust seasoning with salt and pepper.
  5. Return the Ribs: Place the seared short ribs back into the pot, ensuring they’re submerged in the liquid.
  6. Braise in the Oven: Cover the pot and place it in the preheated oven. Braise for 2.5 to 3 hours, or until the ribs are fork-tender.

Making the Risotto

  1. Sauté the Onion: In a separate pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
  2. Add the Rice: Stir in the Arborio rice, cooking for about 1-2 minutes until the grains are well-coated and slightly translucent.
  3. Pour in the Wine: (Optional) Add the white wine, stirring until it’s absorbed.
  4. Gradually Add Broth: Begin adding the warmed broth, one ladle at a time, stirring continuously. Wait until the liquid is almost completely absorbed before adding the next ladle.
  5. Finish the Risotto: After about 20-25 minutes, when the rice is creamy and al dente, stir in the Parmesan cheese, butter, and season with salt and pepper.

Plating the Dish

  1. Serve the Ribs: Remove the short ribs from the oven and let them rest for a few minutes. Skim off any excess fat from the braising liquid.
  2. Spoon the Risotto: On each plate, serve a generous scoop of risotto, topped with a few short ribs.
  3. Garnish: Drizzle with some of the braising liquid and sprinkle with fresh parsley.

Equipment

Notes

  • Braising Time: For the best results, allow the ribs to braise until they are fork-tender. This may take longer depending on your oven.
  • Make Ahead: You can prepare the ribs a day in advance. Just reheat them in the braising liquid before serving.
  • Risotto Consistency: The key to perfect risotto is constant stirring and adding broth gradually.

Find it online: https://optimalrecipes.com/cola-braised-short-ribs-the-ultimate-comfort-dish/