The famed Napa Valley winery, Robert Mondavi, is celebrating their 50th anniversary by inspiring cooks to create seasonal recipes paired with their favorite wines. Enter, the beef short rib and red wine risotto.
The Napa Valley wine region has a terrior that is perfect for growing Cabernet Sauvignon and this red wine is one of the bottles that has bolstered Robert Mondavi winery’s fine reputation over the past 50 years. Loaded with flavors of dark fruits and warm spices and herbaceous notes, this wine is made to be enjoyed with favorite winter fare. We tried a bottle from the 2014 vintage and found it to be elegant, rich, and velvety on the tongue. A perfect pair to a classic beef short rib with a more-classy-than-usual red wine risotto.
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- Total Time: 4 hours
- Yield: 4 servings 1x
Description
This Beef Short Rib and Red Wine Risotto combines tender, slow-braised short ribs with a rich and creamy risotto infused with the flavors of Cabernet Sauvignon, creating an elegant and comforting dish.
Ingredients
Braise
- salt and pepper
- 2 Tablespoons grapeseed oil
- 1 medium yellow onion (large diced)
- 1 large leek (large diced)
- 3 ribs celery (large diced)
- 2 large carrots (large diced)
- 1 head garlic (split)
- 2 cups medium bodied red wine
- 1 bunch English thyme
- 1 bay leaf
- 1 Tablespoon black peppercorns
- 6 cups chicken stock
- 1 large pinch of salt
Risotto
- 1 medium yellow onion
- 4 teaspoons grapeseed oil
- 3 cups carnaroli rice
- 1 bunch English thyme
- 2 bay leaves
- 2 teaspoons black peppercorns
- 1 cup medium bodied red wine
- Beef braising liquid (should be about 5 cups)
- 3 cups chicken stock
- 2 large pinches salt
- 2 teaspoons creme fraiche (can sub mascarpone or butter)
- 2 lemons (juiced)
- 1 cup grated Parmigiano Reggiano
- Salt and black pepper to taste
- 2 bunches of chives (minced)
Instructions
- Preheat the oven to 300°F (150°C).
- Season the beef short ribs generously with salt and pepper.
- In a large braising pot, heat 1 tablespoon of grapeseed oil over medium-high heat. Once hot, add the short ribs and brown on all sides, about 8-10 minutes. Remove the ribs and set aside.
- Pour out any excess grease from the pot and add the remaining tablespoon of grapeseed oil. Add the onion, leek, celery, carrots, and garlic. Sauté for 5-7 minutes until the vegetables are softened and lightly browned.
- Return the short ribs to the pot and add the red wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Add the beef stock, ensuring the ribs are mostly submerged. Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- While the ribs are braising, prepare the risotto. In a large saucepan, heat 1 tablespoon of butter over medium heat. Add the Arborio rice and toast for 2-3 minutes until slightly translucent.
- Gradually add the braising liquid from the short ribs to the rice, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the Parmesan cheese and the remaining tablespoon of butter. Adjust seasoning with salt and pepper to taste.
- Serve the risotto topped with the braised short ribs and garnish with fresh thyme.
Notes
For best results, use a high-quality Cabernet Sauvignon for both the braising and the risotto. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of stock if needed to loosen the risotto. Garnish with fresh thyme for added aroma and flavor.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3 grams
- Sodium: 1200 mg
- Fat: 30 grams
- Carbohydrates: 50 grams
- Fiber: 4 grams
- Protein: 40 grams
- Cholesterol: 110 mg
Frequently Asked Questions
What type of red wine should I use for the Beef Short Rib and Red Wine Risotto?
For this recipe, a Cabernet Sauvignon from Napa Valley is recommended, as it complements the rich flavors of the beef short ribs and enhances the overall taste of the risotto.
How long should I cook the short ribs before adding them to the risotto?
The short ribs should be braised until they are tender, which typically takes about 2 to 3 hours, allowing the meat to become flavorful and easily shred.
Do I need to use arborio rice for the risotto, or can I substitute it with another type of rice?
Arborio rice is ideal for risotto due to its high starch content, which gives the dish its creamy texture; substituting it with another type of rice may not yield the same result.
This sounds delicious! The perfect comfort food recipe!
Rachael xx.
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