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Celebrate the holidays with this indulgent recipe for Short Ribs with Risotto and Parmigiano. This dish combines tender, slow-braised beef short ribs with the creamy perfection of Parmigiano risotto, making it an irresistible centerpiece for your Christmas Eve dinner. Curious about the rich history and authentic qualities of Parmigiano-Reggiano? Learn more about this iconic cheese, its traditional production methods, and why it’s a must-have in any festive dish by visiting the official Parmigiano-Reggiano website. Enhance your Christmas Eve dinner with the finest ingredients!
This festive pairing of flavors and textures is perfect for impressing your family and guests during special occasions like Christmas Eve dinner. The cola-braised short ribs bring a subtle sweetness and rich depth, while the risotto, enriched with Parmigiano-Reggiano, delivers a smooth and savory base. Whether you’re hosting an intimate gathering or a grand holiday feast, this recipe is sure to become a cherished favorite.
Ingredients of the Short Ribs with Risotto recipe
Cola-Braised Short Ribs:
- 4 pounds beef short ribs (about 8 to 10 short ribs)
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 medium (10-ounce) yellow onion, chopped (about 2 cups)
- 4 medium (10 ounces total) carrots, peeled and chopped into 1/2-inch pieces (about 1 1/2 cups)
- 4 medium (4 ounces total) celery stalks, halved lengthwise and chopped crosswise into 1/2-inch pieces (about 1 1/2 cups)
- 6 medium garlic cloves, finely chopped (2 tablespoons)
- 2 tablespoons unsalted tomato paste
- 2 cups dry red wine
- 2 cups cola soft drink (such as Coke)
- 2 cups unsalted beef stock
- 8 (4-inch) thyme sprigs, plus more leaves for garnish
- 4 (6-inch) parsley sprigs
- 5 fresh bay leaves
- 2 tablespoons unsalted butter
- 2 teaspoons aged sherry vinegar
Parmigiano Risotto:
- 8 cups vegetable broth (such as Zoup!)
- 8 tablespoons (4 ounces) unsalted butter, cut into 1-inch pieces and refrigerated, divided
- 2 medium (3 ounces total) shallots, finely chopped (about 1/2 cup)
- 1 1/2 cups uncooked Arborio or Carnaroli rice (about 10 1/4 ounces)
- 1/2 cup dry white wine
- 1/2 teaspoon kosher salt
- 4 ounces Parmigiano-Reggiano cheese, grated (about 1 cup)
Directions
Prepare the Cola-Braised Short Ribs:
- Remove short ribs from the refrigerator 30 minutes before cooking. Preheat oven to 325°F.
- Pat short ribs dry with paper towels, then season with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. In batches, brown the short ribs on all sides (about 4 minutes per side). Transfer to a plate and reserve drippings.
- Add onion, carrots, and celery to the Dutch oven. Cook over medium heat, stirring occasionally, until softened (about 5 minutes).
- Stir in garlic and tomato paste, cooking until fragrant (1–2 minutes).
- Add red wine, bring to a boil, and cook until slightly thickened (2–3 minutes). Stir in cola and beef stock, and return to a boil.
- Nestle short ribs back into the pot. Tie thyme and parsley sprigs with kitchen twine and add them along with bay leaves. Cover and bake for 2 hours.
- Uncover and cook for an additional 45 minutes until the sauce thickens and the ribs are tender.
- Skim fat from the top (refrigerate overnight if making ahead; discard solidified fat the next day).
- Transfer ribs to a bowl. Over medium heat, reduce the sauce until thickened enough to coat the back of a spoon (about 15 minutes). Stir in butter and sherry vinegar, then season with salt. Return ribs to the sauce and keep warm.
Prepare the Parmigiano Risotto:
- In a medium saucepan, bring vegetable broth to a boil, then reduce to a simmer.
- Heat 2 tablespoons butter in a large skillet over medium-high heat. Add shallots and cook until translucent (about 5 minutes).
- Stir in rice, cooking until hot and coated in butter (about 2 minutes). Add white wine and salt, cooking until the wine is almost fully absorbed (about 1 minute).
- Add broth, 1/2 to 3/4 cup at a time, stirring occasionally. Allow the rice to absorb most of the liquid before adding more. Repeat for about 16 minutes, until rice is al dente.
- Add a final 3/4 cup of broth and cook until just tender, about 1 1/2 minutes more.
- Remove from heat, then stir in Parmigiano-Reggiano and the remaining 6 tablespoons cold butter until creamy and smooth.
Assemble and Serve:
- Spoon risotto onto individual plates or a serving dish.
- Top with short ribs and spoon the cola sauce over them.
- Garnish with thyme leaves and serve immediately.
This festive recipe for Short Ribs with Risotto brings together bold, comforting flavors—perfect for an unforgettable Christmas Eve dinner! Looking for more ways to elevate your holiday meals? Discover a variety of festive ideas here.
For more on Parmigiano-Reggiano’s authenticity and why it’s a staple in dishes like this, visit the official Parmigiano-Reggiano website.