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

Season the short ribs generously with salt and pepper.
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Brown the short ribs on all sides for about 4-5 minutes per side. Transfer the browned ribs to the slow cooker.
Make the Cola Sauce:

In the same skillet, add the sliced onion and garlic, cooking for 2-3 minutes until softened.
Stir in the tomato paste, soy sauce, Worcestershire sauce, cumin, and smoked paprika. Let it cook for 1 minute to bloom the spices.
Pour in the cola, scraping up any browned bits from the skillet. Bring it to a simmer, then pour the mixture over the short ribs in the slow cooker.
Slow Cook the Ribs:

Cover and cook the ribs on low for 6-8 hours or until the meat is tender and falls off the bone.
Prepare the Parmesan Risotto:

In a large pan, heat the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
Add the white wine (if using) and stir until the liquid is absorbed.
Gradually add the warm broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
Serve:

Once the short ribs are done, remove them from the slow cooker. Spoon some of the sauce over the ribs and serve them over a bed of creamy Parmesan risotto. Garnish with freshly chopped parsley for a pop of color.
Serving and Storage Tips: