Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto: A Rich, Flavorful Feast

Introduction:
Indulge in the melt-in-your-mouth goodness of Succulent Short Ribs Slow-Cooked in Cola, paired with creamy Parmesan Risotto for a truly luxurious meal. The cola adds a surprising depth of sweetness to the ribs, while slow cooking ensures the meat becomes tender and flavorful. Served with velvety risotto, this dish is a showstopper perfect for special occasions or a comforting family dinner.

Ingredients:

For the Short Ribs:

4 bone-in beef short ribs (about 2 lbs)
1 can (12 oz) cola (regular or diet)
1 medium onion, sliced
2 garlic cloves, minced
1 tbsp tomato paste
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper to taste
For the Parmesan Risotto:

1 1/2 cups Arborio rice
4 cups chicken or vegetable broth, kept warm
1/2 cup dry white wine (optional)
1 small onion, finely diced
2 tbsp unsalted butter
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped, for garnish
How to Make:

Prepare the Short Ribs: