The Bear’s Cola-Braised Short Rib with Creamy Risotto Copycat Recipe

This Cola-Braised Short Rib with Risotto is inspired by The Bear. Tender short ribs are slow-cooked in a sweet and savory cola-braise, paired with a rich, creamy risotto infused with fresh herbs, mascarpone, and Parmesan. A dish full of flavor contrasts—sweet, acidic, and savory—perfect for a special dinner.

Why Everyone Will Love This Recipe

The cola adds a subtle sweetness and depth to the short ribs, while the creamy risotto balances the rich meat with acidity from lemon juice. Fresh herbs and a touch of Parmesan elevate the dish, making it sophisticated yet comforting.

What Is the Dish?

This is a slow-braised short rib dish cooked in a mixture of cola, red wine, and beef stock, served alongside a creamy arborio risotto. Inspired by professional chefs and the TV series The Bear, it’s a restaurant-quality comfort meal that combines sweet, savory, and tangy flavors.

Cooking Tips

• Brown short ribs thoroughly before braising to develop depth of flavor.
• Low-and-slow oven cooking ensures the meat becomes tender and nearly falling apart.
• Skim fat from the braising liquid using ice cubes for a cleaner sauce.
• Stir risotto gradually, adding stock in small increments for creamy texture.
• Balance flavors with lemon juice and season gradually.

Frequently Asked Questions

Can I Use Other Cuts of Beef?

Yes. Chuck roast or bone-in short ribs can be substituted; adjust cooking times accordingly.

Can I Make the Braise Ahead of Time?

Absolutely. Braise the ribs, cool, and store the liquid in the fridge. Skim fat before reheating.

Can I Substitute Chicken Stock in the Risotto?

Yes. Chicken stock works well and is a bit lighter than beef stock.

Can I Skip the Cola?

Cola adds subtle sweetness and depth; you can substitute with root beer, ginger ale, or additional beef stock plus a small amount of sugar.

Can I Use Store-Bought Mascarpone Alternatives?

Yes, cream cheese or crème fraîche can provide similar creaminess if mascarpone is unavailable.

How to Store Leftovers

Refrigerate braised ribs and risotto separately in airtight containers for up to 3 days. Reheat gently on the stove; add stock or water to loosen the risotto if needed.

Ingredients

For the Cola-Braised Short Ribs:

• 2 lb short ribs, seasoned with salt and pepper
• 1 yellow onion, roughly chopped
• 2 carrots, roughly chopped
• 3 cloves garlic, smashed
• 1 tbsp tomato paste
• 220g red wine
• 220g beef stock
• 220g cola (Coke)
• Fresh herbs: thyme, parsley, bay leaf

For the Risotto:

• 1 shallot, minced
• 1 garlic clove, minced
• 1.2 liters chicken stock, kept warm
• 200g arborio rice
• 15 ml white wine
• Butter, for cooking
• Mascarpone cheese
• 10g Parmesan cheese, grated
• Lemon juice, to taste
• Fresh chopped parsley and thyme

How to Make The Bear's Cola-Braised Short Rib With Creamy Risotto

1. Preheat a Dutch oven over medium-high heat with oil. Brown short ribs on at least two sides. Remove from pan.
2. Add chopped onions and carrots; cook in the rendered fat until lightly colored.
3. Stir in tomato paste and cook for a minute.
4. Deglaze with red wine; reduce by half. Add beef stock and cola, then nestle short ribs into liquid.
5. Add thyme, parsley, and bay leaf. Cover with lid or parchment cartouche and braise in a 325°F oven for 3.5 hours, until tender.
6. Remove ribs and strain braising liquid.
7. Cool slightly, add a few ice cubes to solidify fat, then skim off excess. Reserve liquid for later.
8. In a pan, melt butter and cook shallot and garlic until soft.
9. Add arborio rice, toast for a few minutes until fragrant.
10. Deglaze with white wine, then gradually add warm chicken stock, stirring until absorbed. Continue for 20 minutes.
11. Add Parmesan, mascarpone, chopped parsley and thyme. Squeeze in lemon juice and adjust seasoning.
12. Reduce reserved braising liquid over medium-high heat until thickened.
13. Mix cornstarch with cold water to create a slurry, stir into reduced sauce, then bring to simmer.
14. Add a squeeze of lemon juice and season with salt. Coat short ribs in the sauce to rewarm and glaze.
15. Spoon risotto onto plates. Place short ribs on top and drizzle with remaining sauce. Garnish with fresh herbs if desired and serve immediately.