Beef Short Ribs with Mushroom Risotto
Beef Short Ribs with Mushroom Risotto are beef short ribs braised in the slow cooker until falling off the bone tender, and served over creamy mushroom risotto. This is a flavorful, comforting dish that the whole 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*
- 4 cups beef stock
- 10 ounces pearl onions peeled*
- 3 cloves garlic smashed and peeled
- 1 bay leaf
For the risotto:
- 4 cups low sodium chicken stock
- 1 cup water
- 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
- 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.
- 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.
- 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.
- 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.
Prepare the risotto:
- Place the chicken stock and water in a medium sauce pan and heat over medium heat until simmering.
- 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.
- 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 adding another cup of the stock mixture when 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.
- Strain the short ribs and pearl onions from the slow cooker and serve over the risotto. Garnish with chopped parsley, if using, and enjoy!
Notes
- *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! You can always substitute the pearl onions with a sliced yellow onion -- simply place the slices on the bottom of the slow cooker.
- *The dry sherry adds another layer of flavor that I love. 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 risotto should not be made until the short ribs are tender, but if you're ingredients are all prepped ahead, it will come together in a breeze!
Nutrition
Serving: 1g | 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