Cola-Braised Short Ribs with Risotto

foodandwine.com

Alice Herman

subheading: 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 ½-inch pieces (about 1 ½ cups)

4 medium (4 ounces total) celery stalks, halved lengthwise and chopped crosswise into ½-inch pieces (about 1 ½ 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

subheading: 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 ½ cup)

1 ½ cups uncooked Arborio rice or carnaroli rice (about 10 ¼ ounces)

½ cup dry white wine

½ teaspoons kosher salt

4 ounces Parmigiano-Reggiano cheese, grated (about 1 cup)

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