Beef Short Rib Risotto
This Short Rib Risotto is a restaurant quality meal that’s guaranteed to impress! It’s made by slow cooking beef short ribs until fork tender, then serving them over creamy mushroom risotto. Your whole family will love this flavorful, comforting dish!
I love preparing my favorite restaurant dishes at home so that I can enjoy them any time I want to. Coq au vin and Instant Pot beef bourguignon are two restaurant quality dishes that I love serving for date night and special occasions!
This Short Rib Risotto recipe was inspired by a dish that I ordered at a restaurant long ago, and it instantly became a family and reader favorite.
The short ribs are cooked low and slow in the slow cooker after they’ve been browned on the stove top. The caramelized short ribs are then placed in the slow cooker, then the pan is deglazed with dry sherry to remove all of those flavorful brown bits.
The liquid is then added to the slow cooker along with beef stock and aromatics and the short ribs simmer away until they’re amazingly tender and flavorful.
Once the ribs are tender, it’s risotto go time! You can make the risotto using the classic stovetop method as outlined in the recipe card below, or you can make Instant Pot risotto, which eliminates all the excess stirring.
The tender, falling off the bone short ribs paired with the creamy risotto is my definition of “comfort food.”
I’m already craving this dish again. 🙂
Why you’ll love this recipe
- The fork-tender braised short ribs require minimal prep, and your slow cooker does most of the hard work for you.
- The creamy mushroom risotto can be made in about 20 minutes on the stovetop, or you can make it in your Instant Pot or oven.
- The short ribs can be cooked 1-2 days in advance and reheated when it’s time to serve them over the risotto.
- You can customize this recipe using your favorite herbs, aromatics, and liquids.
Recipe ingredients
You’ll need a few special ingredients to assemble the slow cooked short ribs and risotto, but everything should be easy to find at your local grocery store.
- Beef short ribs. Use bone-in short ribs; the bones add so much extra flavor.
- Beef stock. Enhances the beefy flavor of the ribs. Bone broth would also work well here.
- Sherry. If you don’t keep dry sherry on hand, you can use bourbon, brandy or simply skip the alcohol altogether and use additional beef stock.
- Pearl onions. The pearl onions make this dish extra special. You can use frozen pearl onions as a time saver, or slice yellow onion and place it in the bottom of the slow cooker instead.
- Cremini mushrooms. This type of mushroom has an even meatier flavor than regular button mushrooms. Sub with your favorite variety.
- Arborio rice. This Italian short-grain rice has a high starch content, which is what makes risotto so creamy without having to add actual heavy cream.
- White wine. I used a combination of white wine and chicken stock in the risotto, which may sound strange since it’s paired with beef short ribs. The flavors all work together (I promise!), but you can use whatever liquid(s) you have on hand.
- Parmesan. Provides cheesy, umami flavor to the risotto. It can be omitted to make this recipe dairy-free.
See the recipe card below for the full list of ingredients and quantities.
How to make short rib risotto
The short ribs can be added to the slow cooker first thing in the morning, then enjoyed for dinner the same night. Just remember that you must wait to make the risotto until the short ribs are done.
Pro tip: The short ribs should be done before beginning the risotto, and they can be made 1-2 days in advance and reheated to make this meal go more quickly!
See the recipe card below for full instructions.
Prepare the slow cooker braised short ribs
- Season the short ribs with salt and pepper and brown each side about 2 minutes or until golden and caramelized (if the meat doesn’t release easily from the pan easily, it’s not ready to be turned). Repeat until all of the short ribs have been browned, and place in the slow cooker and set aside.
- Add the sherry to the now-empty pan and cook for 2 minutes, scraping up the browned bits from the bottom of the skillet as you do so. Add to the slow cooker.
- Add the remaining ingredients to the slow cooker.
- Cook the short ribs on low for 7 to 8 hours or until very tender.
Prepare the mushroom risotto
- Heat the olive oil in a large pan over medium heat. Add the shallot and mushrooms, and cook until the mushrooms have softened and the liquid has evaporated, about 3-4 minutes.
- Add the arborio rice and toast in the pan, stirring constantly, about 1 minute. Add the garlic and saute 30 seconds.
- Deglaze the pan with white wine and allow it reduce by half. Add 1 cup of the warm chicken broth, stirring often until it’s mostly absorbed, then repeat by adding another cup of the stock once the liquid has almost been absorbed.
- When all of the stock has been added and the risotto is tender, remove from heat and stir in the parmesan cheese and season with salt and pepper, to taste. Serve the risotto topped with the beef short ribs and pearl onions.
Recipe FAQs
I know peeling a whole bag of pearl onions isn’t ideal, but they do make this dish special. To peel easily, I recommend blanching them in a pot of boiling water for a few seconds; once blanched, the peels should slip right off.
You can also use frozen pearl onions as a time saver, adding them towards the end of cooking time.
Yes, you can follow my Instant Pot short ribs recipe instead. Cooking short ribs in an Instant Pot takes just an hour, whereas slow cooking takes 7 to 8 hours.
I prefer slow cooking short ribs on “low” because in my experience they turn out much more tender when they’re not rushed.
You can slow cook the ribs 1-2 days in advance, then reheat them the same day you plan on serving them with the risotto.
The braised short ribs will taste better over time, so cooking them in advance is a great idea.
Serving suggestions
This is a comforting meal that’s great paired with a crusty piece of bread or a green side salad.
- Make a batch of 1-hour focaccia for mopping up the risotto.
- Serve it with my butter lettuce salad or Italian tricolore salad. Air fryer broccoli or air fryer brussels sprouts are great options as well!
Recipe notes
- Pro tip: The short ribs should be done before beginning the risotto, and they can be made 1-2 days in advance and reheated to make this meal go more quickly!
- The dry sherry adds another layer of flavor. If you don’t have any on hand, simply deglaze the pan with some of the beef stock and add it to the slow cooker.
- The easiest way to peel pearl onions is by blanching them in a pot of boiling water for 30-45 seconds. Drain under cold running water, and carefully peel off the skins. There’s some work involved here, but the tiny, caramelized pearl onions are completely worth the effort! Use frozen pearl onions as a time saver, adding them to the slow cooker during the last 30-45 minutes of cooking.
- The white wine adds acidity and makes the dish even more flavorful. It can be omitted if you prefer not to cook with alcohol.
- Store leftover short ribs and risotto in the refrigerator for up to 3 days.
More risotto recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Beef Short Rib Risotto
Ingredients
For the short ribs:
- 3-3 1/2 lbs. beef short ribs
- 2 tablespoons extra virgin olive oil
- 1 cup dry sherry see note 2
- 4 cups beef stock
- 10 ounces pearl onions peeled; see note 3
- 3 cloves garlic smashed and peeled
- 1 bay leaf
For the risotto:
- 4 cups low sodium chicken stock
- 1 cup water sub with additional chicken stock as desired
- 1 tablespoon extra virgin olive oil
- 1 large shallot peeled and chopped
- 16 ounces cremini mushrooms stemmed and sliced
- 1 1/2 cups arborio rice
- 1 clove garlic minced
- 1/2 cup dry white wine see note 4
- 1/4 cup grated parmesan
- salt and pepper to taste
- freshly chopped parsley for garnish optional
Instructions
Prepare the short ribs:
- Season the short ribs generously with salt and pepper, and allow to stand at room temperature for about 1 hour if possible.3-3 1/2 lbs. beef short ribs
- Heat the olive oil in a large skillet over medium heat. Add enough short ribs to fill the pan and brown each side about 2 minutes or until golden and caramelized (if the meat doesn’t release easily from the pan easily, it’s not ready to be turned). Repeat until all of the short ribs have been browned, and place in the slow cooker and set aside.2 tablespoons extra virgin olive oil
- Degrease the skillet and add the dry sherry, scraping up the caramelized bits from the bottom of the pan. Cook over medium heat until reduced by half, about 2-3 minutes, and add to the slow cooker.1 cup dry sherry
- Add the beef stock, peeled onions, garlic, and bay leaf to the slow cooker, and turn on low for 7-8 hours or high for 4-5 hours, until the meat is very tender.4 cups beef stock, 10 ounces pearl onions, 3 cloves garlic, 1 bay leaf
Prepare the risotto:
- Place the chicken stock and water in a medium sauce pan and heat over medium heat until simmering.4 cups low sodium chicken stock, 1 cup water
- Heat the olive oil in a separate medium saucepan or saute pan over medium heat. Add the shallot and mushrooms, and cook until the mushrooms have softened and the liquid has evaporated, about 3-4 minutes. Add the arborio rice and toast in the pan, stirring constantly, about 1 minute. Add the garlic and saute 30 seconds.1 tablespoon extra virgin olive oil, 1 large shallot, 16 ounces cremini mushrooms, 1 1/2 cups arborio rice, 1 clove garlic
- Add the white wine to the pan and bring to a boil. Cook the wine until it has reduced by half, about 2 minutes, then add 1 cup of the warm stock mixture. Stir the risotto occasionally, and repeat by adding another cup of the stock once the liquid has almost been absorbed. When all of the stock has been added and the risotto is tender, remove from heat and stir in the parmesan cheese and season with salt and pepper, to taste.1/2 cup dry white wine, 1/4 cup grated parmesan, salt and pepper
- Strain the short ribs and pearl onions from the slow cooker and serve over the risotto. Garnish with chopped parsley as desired and enjoy!freshly chopped parsley for garnish
Notes
- Pro tip: The short ribs should be done before beginning the risotto, and they can be made 1-2 days in advance and reheated to make this meal go more quickly!
- The dry sherry adds another layer of flavor. If you don’t have any on hand, simply deglaze the pan with some of the beef stock and add it to the slow cooker.
- The easiest way to peel pearl onions is by blanching them in a pot of boiling water for 30-45 seconds. Drain under cold running water, and carefully peel off the skins. There’s some work involved here, but the tiny, caramelized pearl onions are completely worth the effort! Use frozen pearl onions as a time saver, adding them to the slow cooker during the last 30-45 minutes of cooking.
- The white wine adds acidity and makes the dish even more flavorful. It can be omitted if you prefer not to cook with alcohol.
- Store leftover short ribs and risotto in the refrigerator for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
107 Comments on “Beef Short Rib Risotto”
I made this last night and my guests think I am the best cook ever! It was so easy and delicious!!!
Hi Meg! I’m so happy to hear that the recipe was a success for you! Thanks so much for sharing! 🙂
This was delicious! Hubby and I both LOVED it! I read in the comments that someone used the braising liquid in the crockpot in the risotto to replace a bit of the chicken stock. Great idea and can’t wait to try that next time. I too am trying my best to replicate Cooper’s Hawks Short Rib Risotto. The thing I did differently than the recipe was to drizzle with a small amount of truffle oil over the top. It was perfect! Can’t wait to make it again!!!!!
I’m so glad you enjoyed this meal Kelly and the truffle oil sounds amazing! Thanks so much for leaving your feedback! 🙂
This looks amazing! I can’t wait to make it!! Can you tell me what size slow cooker you used? We have a smaller one – 3 1/2 quarts, and so I just want to make sure I’m adjusting the measurements accordingly.
Mine is a 6-quart. I hope you enjoy the short ribs Chelsea!
Thank you! 🙂
THANK you for a short ribs recipe that didn’t involve cooking in red wine. Not that I dislike red wine, mind you, but I don’t like cooking with it. But this recipe…Ermagherd. SO freaking delicious. And thank you so much for the fantastic directions on cooking the risotto. I have NEVER had risotto turn out correctly and this did! My risotto confidence is boosted and I am not ashamed any longer. 🙂
Time saver tip is to use frozen pearl onions. No blanching, no peeling and same great taste. I get mine at Whole foods z
I’ve never thought to use frozen pearl onions — great idea!
The short ribs are currently cooking in my crock pot now and my house smells incredible! Do you use bone-in or boneless short ribs? I purchased bone-in at the store for added flavor.
Hi Ashleigh! I always use bone-in to get more flavor. I hope you enjoy the ribs! 🙂
Didn’t see that anyone else asked but do you think this can be done with boneless short ribs? What might you do differently?
Hello — the ribs will still take just as long to cook, so there’s really nothing that you would need to do differently. I hope you enjoy the recipe!
Thank you! I’m excited to try this over the weekend 🙂
Is there a way to make this without using a slow cooker?
Hi, Alicia! Yes, you can do the entire thing on the stove top in a Dutch Oven. Follow the instructions all the way to Step 4 preparing the short ribs and simply turn the heat down to medium low and cover, OR cook at 325 degrees in the oven covered. Cook until tender for 3 – 3 1/2 hours.
There is a restaurant here in Chicago called Cooper’s Hawk that has this dish. You’re recipe was the closest to their dish! 2 things I did different… 1. 1 cup of beef stock added with the chicken stock and water. 2. I added in about 1 cup of the broth from the short ribs. I had also cooked whole mushrooms with the short ribs, and took those out and put them in the risotto.
Thank you so much for your feedback and I’m so glad you enjoyed the dish! I really love the idea of cooking whole mushrooms with the short ribs — I’ll have to try that!
Marcie! This looks absolutely incredible!!! I love risotto but this really makes it so much better!
Thank you, Cathy! Tender short ribs were one great way to jazz up risotto!
This is the ULTIMATE comfort dish! Looks so good Marcie!
Thank you, Deb — it really was! 🙂
That’s a great initiative the California farmers are doing – water usage is something we should all be more aware of! This dish looks off-the-chain delicious!!
I totally agree! Thank you so much, Jamie! 🙂
This looks so hearty and delicious!
It really was — thanks, Laura!
Oh this is so so comforting. I have made rissotto a whopping one time and it was a failure so I’ve never gone back. This will am,e me want to attempt again.
The first time I made risotto I forgot to heat up the stock before adding it which resulted in an epic fail (AKA crunch rice). 🙁 I hope you try again, Z — you got this! 🙂
The perfect comfort food! Love how short ribs are paired with risotto, I’ve had a similar dish at a restaurant and can’t wait to try your recipe! I totally agree about buying local! Awesome dish Marcie!
Eating like this is such a luxury when I do! Thanks Mira and I hope you get to try it soon!