Beef Short Rib Risotto
This Short Rib Risotto is made by slow cooking beef short ribs until fork tender, then serving them over creamy mushroom risotto. It's a comforting, restaurant quality dish that your entire family will love!
Servings: 6 servings
Calories: 853kcal
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
Calories: 853kcal | Carbohydrates: 54g | Protein: 64g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 160mg | Sodium: 613mg | Potassium: 1884mg | Fiber: 3g | Sugar: 5g | Vitamin A: 36IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 9mg