Cola-Braised Short Ribs with Parmesan Risotto

This week’s recipe is all about slow, rich comfort. Beef short ribs get seasoned with Shamrock Prime and Let’s Get After It, seared until deeply browned, then braised low and slow with red wine, cola, vegetables, and herbs until they’re fork tender. Finished with a glossy pan sauce and served over creamy Parmesan risotto, this is the kind of dinner that feels like a restaurant meal right at home.

Ingredients

  • 2½–3 lb bone-in beef short ribs
  • 1–2 tbsp Shamrock Prime – Signature Steakhouse Blend
  • 1 tsp Let’s Get After It – Signature All-Purpose Blend
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, smashed
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 1½ cups cola
  • 2 cups beef stock
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp cold butter
  • 1 tbsp sherry vinegar

For the Parmesan Risotto

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 shallot, finely minced
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 4 cups hot chicken stock
  • ½ cup freshly grated Parmesan cheese
  • 2 tbsp butter
  • Salt and freshly cracked black pepper, to taste

Let’s Get After It (Instructions)

  1. Season the ribs: Pat the short ribs dry. Season generously on all sides with Shamrock Prime, then add a light dusting of Let’s Get After It.
  2. Sear hard: Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
  3. Build the base: Add onion, carrots, celery, and garlic to the pot. Cook for 6–8 minutes until softened.
  4. Add depth: Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half.
  5. Braise low and slow: Add cola, beef stock, thyme, and bay leaves. Return ribs to the pot, cover, and braise in a 325°F oven for about 3 hours, until fork tender.
  6. Make the sauce: Remove the ribs and strain the braising liquid into a saucepan, pressing on the vegetables to get all that flavor. Simmer for 15–20 minutes, until reduced and glossy. Whisk in cold butter, then stir in sherry vinegar. Taste and adjust seasoning.
  7. Make the risotto: In a saucepan, cook shallot in butter and olive oil until softened. Add Arborio rice and toast for 2 minutes. Add white wine and stir until almost absorbed.
  8. Finish the risotto: Add hot chicken stock one ladle at a time, stirring often until creamy and tender, about 20–25 minutes. Stir in Parmesan and butter. Season to taste.
  9. Serve: Spoon risotto onto warm plates, top with a short rib, and ladle the glossy sauce over the top.

Chef Paddy’s Tip

  • Don’t rush the sear. That deep brown crust becomes part of the finished sauce.
  • The short ribs are even better the next day after the fat is skimmed from the chilled sauce.
  • Risotto should be creamy and loose enough to slowly spread on the plate, not stand up like mashed potatoes.

Let’s cook with heart and hustle.