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

Scale

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