Beef Short Ribs Mushroom Risotto (Print Version)
Hearty braised beef and creamy risotto combine for rich flavor and satisfying comfort in every bite.
# What You'll Need:
→ Beef Short Ribs
01 -
4 pounds bone-in beef short ribs
02 -
Kosher salt, to taste
03 -
Black pepper, freshly ground, to taste
04 -
2 tablespoons olive oil
→ Braising Aromatics and Liquid
05 -
1 large yellow onion, diced
06 -
2 medium carrots, diced
07 -
4 cloves garlic, minced
08 -
2 tablespoons tomato paste
09 -
1 cup dry red wine
10 -
3 cups low-sodium beef broth
11 -
2 sprigs fresh rosemary
12 -
2 sprigs fresh thyme
13 -
2 bay leaves
→ Mushroom Risotto
14 -
2 tablespoons olive oil
15 -
1 small yellow onion, finely chopped
16 -
2 cloves garlic, minced
17 -
12 ounces mixed mushrooms, sliced (such as cremini, shiitake, portobello)
18 -
1 1/2 cups arborio rice
19 -
1/2 cup dry white wine (optional)
20 -
5 cups low-sodium chicken broth, kept warm
21 -
1/2 cup grated Parmesan cheese
22 -
1/3 cup heavy cream
23 -
Salt and black pepper, to taste
# Steps to Follow:
01 -
Pat beef short ribs completely dry with paper towels. Season generously with kosher salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides in batches, about 8 to 10 minutes total, until deep golden brown. Remove ribs and set aside.
02 -
Lower heat to medium. Add diced onion, carrots, and minced garlic to the same pot. Sauté until vegetables are softened, about 5 to 7 minutes.
03 -
Add tomato paste and cook, stirring, for 2 to 3 minutes until darkened and fragrant. Pour in red wine, scraping up any browned bits from the bottom. Let wine reduce by half, about 3 minutes.
04 -
Return short ribs to the pot. Add beef broth, rosemary, thyme, and bay leaves. Bring to a gentle simmer. Cover and braise at the lowest possible heat or in a 325°F oven for 2.5 to 3 hours, until meat is fork-tender.
05 -
Transfer short ribs to a plate and tent loosely with foil. Skim fat from braising liquid, then discard herb sprigs and bay leaves. Keep braising liquid warm.
06 -
In a large saucepan, heat olive oil over medium heat. Sauté chopped onion until soft and translucent, about 3 to 4 minutes. Stir in minced garlic and cook for 1 minute.
07 -
Add sliced mushrooms. Cook, stirring often, until mushrooms are deeply golden and moisture is evaporated, about 7 to 8 minutes.
08 -
Add arborio rice, stirring constantly for 1 to 2 minutes until edges become translucent.
09 -
Pour in white wine if using and let it absorb completely. Add warm chicken broth one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. Continue until rice is creamy and al dente, about 20 to 25 minutes.
10 -
Remove from heat. Stir in grated Parmesan and heavy cream. Season to taste with salt and black pepper.
11 -
Spoon mushroom risotto onto plates. Top with braised short ribs and some of the reserved braising liquid. Garnish with freshly grated Parmesan and herbs if desired. Serve immediately.
# Additional Notes:
01 -
For optimal texture, keep short ribs and risotto separate during storage; reheat ribs gently in their braising liquid and add a splash of warm broth to risotto when reheating.
02 -
Short ribs can be frozen for up to 3 months, but risotto is best enjoyed freshly made or within three days refrigerated.
03 -
To maximize risotto creaminess, add broth gradually and stir consistently—this coaxes starch from the rice.