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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Red Wine Braised Short Rib and Carnaroli Risotto
- Total Time: 53 minutes
- Yield: 6 servings 1x
Description
Fall-off-the-bone short ribs are braised in a rich red wine sauce, then stirred into a creamy, classic Carnaroli risotto. A truly decadent and impressive dish for a special occasion.
Ingredients
- salt and pepper
- 2 Tablespoons (30ml) 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 (473ml) medium bodied red wine
- 1 bunch English thyme
- 1 bay leaf
- 1 Tablespoon (15ml) black peppercorns
- 6 cups (1.4L) chicken stock
- 1 large pinch of salt
- 1 medium yellow onion
- 4 teaspoons (20ml) grapeseed oil
- 3 cups (710ml) carnaroli rice
- 1 bunch English thyme
- 2 bay leaves
- 2 teaspoons (10ml) black peppercorns
- 1 cup (237ml) medium bodied red wine
- Beef braising liquid (should be about 5 cups / 1.2L)
- 3 cups (710ml) chicken stock
- 2 large pinches salt
- 2 teaspoons (10ml) creme fraiche (can sub mascarpone or butter)
- 2 lemons (juiced)
- 1 cup (237ml) grated Parmigiano Reggiano
- Salt and black pepper to taste
- 2 bunches of chives (minced)
Instructions
- Preheat oven to 300°F (149°C).
- Heat large braising pot. Season ribs all over with salt and pepper.
- Once pot is hot, brown meat on all sides.
- Remove meat from pan and pour out grease. Add new oil and brown vegetables on medium heat for 4 minutes.
- Add the wine and reduce heat to a simmer. Tie up herbs and peppercorns in a cheese cloth and add to pot.
- Once the wine has reduced by half, return the ribs to pot and add chicken stock. Add a pinch of salt.
- Bring to a simmer, cover and put in oven. Cook for 2-3.5 hours; ribs are done when they easily pull apart.
- Let cool for one hour. Remove meat from bones and dice to 1 inch (2.5 cm) bites. Reserve liquid for risotto.
- For the Risotto:
- Cut onion into a small dice. Heat oil in a large pot and then turn heat to low and add onions. Saute for 5 minutes and add rice.
- Toast rice for 3 minutes, stirring frequently.
- Tie up herbs and spices in cheese cloth and add to pan.
- Add red wine and cook for 5 minutes.
- Reheat the braising liquid and chicken stock.
- Add a couple ladles of liquid and stir into rice. Season with salt and stir. Repeat the adding of liquid until the rice is cooked. It should take about 20 minutes to be al dente.
- If serving immediately, add in the meat, creme fraiche (can sub mascarpone or butter), lemon juice and half of the cheese. Stir and taste. Serve with chives and remaining cheese.
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: 25 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Cuisine: Italian
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
Find it online: https://honestcooking.com/beef-short-rib-red-wine-risotto/
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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