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When my mom was in town for Christmas last year, she ordered this braised short rib risotto when we were out for dinner one night. I tried a bite and it was amazing. Ever since then, I’ve wanted to try to replicate it at home, and I’ve also been wanting to use my new Le Creuset braiser more. Well, yesterday I finally made it – it was amazing!
Ingredients – Short Ribs
2 lbs beef short ribs (bone-in)
1 onion, diced
4 ribs celery, chopped
3 carrots, sliced
2 cloves garlic, minced
2 tsp thyme
½ cup red wine
4 cups beef stock
Ingredients – Risotto
1½ cups arborio rice
10 oz package baby bella mushrooms, stems removed and chopped
1 shallot, diced
1 clove garlic, minced
4 cups chicken stock
¾ cup water
½ cup white wine
½ cup heavy cream
⅓ cup grated parmesan cheese
Instructions – Short Ribs
I used my Le Creuset braiser to make these, but a dutch oven would work fine too.
Preheat oven to 325°. Season the short ribs on all sides with salt. Preheat braiser or dutch oven on the stovetop over medium-high heat. Once it’s hot, coat the pan in a little bit of olive oil. Sear the short ribs for 2 minutes per side. Remove them from the pan and set aside.
Add onions, celery, carrots, and garlic to the pan. Saute the veggies, stirring occasionally, until they’ve started to caramelize. Deglaze the pan with the red wine. Return the short ribs to the pan and add the beef stock and thyme. The liquid should cover about half of the short ribs. Depending on the size of the pan, you may not need all of the beef stock – you don’t want them to be covered up with too much liquid. Add some water if the short ribs aren’t covered by half.
Move the pan to the oven and cook with the lid on for about 2-2.5 hours, until the meat easily comes off of the bone. Cook for an additional 15-20 minutes uncovered, then remove from the oven and let the short ribs rest while you’re making the risotto.
Instructions – Risotto
Add chicken stock and water to a saucepan and simmer over medium heat, then reduce to low to keep warm. Meanwhile, heat a saute pan over medium heat, and coat with olive oil once it’s hot. Cook mushrooms, shallots, and garlic until the shallots are translucent. Add the rice and toast, stirring constantly, for about a minute. Add the wine to the pan. Bring it to a boil, then turn back to medium heat. Once the wine is reduced by half, add a ladle full of the stock to the rice. Stir occasionally until the stock has been almost entirely absorbed by the rice, then add another ladle of stock. Repeat the process of stirring and adding another ladle of stock. Add the heavy cream at the end when there is only a little bit of stock left. Add the rest of the stock if needed (taste the risotto and see if it’s tender – if the texture is right, you can stop and don’t need to add the rest of the stock.) Remove from heat, stir in the parmesan cheese. Add salt to taste.
Serve short ribs over the risotto with some of the veggies and braising liquid. Optional – use a roux to thicken the braising liquid before serving.