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

Serve immediately while the ribs are tender and the risotto is creamy.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
For a fun twist, serve the ribs over mashed potatoes or polenta instead of risotto.
Variants:

Spicy Twist: Add a teaspoon of chili flakes or hot sauce to the cola sauce for some heat.
Herb Infusion: Add fresh thyme or rosemary sprigs to the slow cooker for extra aromatic flavor.
Mushroom Risotto: Stir in sautéed mushrooms into the risotto for an earthy touch.
Vegetarian Version: Replace the beef short ribs with seitan or portobello mushrooms for a plant-based version of this dish.
FAQ:
Q: Can I use a pressure cooker instead of a slow cooker?
A: Yes! You can cook the ribs in a pressure cooker on high for 45 minutes to 1 hour until tender.

Q: Can I make the risotto ahead of time?
A: Risotto is best served fresh, but you can prepare it up to 1 hour ahead and keep it warm over low heat, adding a bit of extra broth or water if needed to loosen it.

Q: Can I freeze the leftover short ribs and risotto?
A: Yes, both the short ribs and risotto freeze well. Freeze the ribs in their sauce and the risotto in separate containers for up to 3 months. Thaw and reheat before serving.