Go Back

Red Wine Braised Beef Short Ribs with Risotto

Tender, melt-in-your-mouth beef braised in red wine, glazed in a rich reduction sauce, and served over creamy parmesan risotto.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French, Italian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Braised Beef
  • 2.5 lbs boneless short ribs or chuck roast chunks
  • 1 bottle dry red wine Cabernet or Merlot
  • 2 cups beef broth
  • 1 large onion chopped
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 2 tbsp tomato paste
Risotto
  • 1.5 cups Arborio rice
  • 4 cups chicken broth warm
  • 0.5 cup parmesan cheese grated
  • 0.5 cup dry white wine
  • 1 tbsp fresh parsley chopped for garnish

Equipment

  • Dutch Oven
  • Saucepan
  • Wooden Spoon
  • Fine-mesh strainer

Method
 

  1. Preheat oven to 325°F. Sear salted beef in oil in a Dutch oven until browned. Remove.
  2. Sauté onion, carrot, and celery. Add tomato paste and cook 1 min.
  3. Deglaze with red wine, reduce by 1/3. Return beef, add broth and herbs.
  4. Cover and braise in oven for 2.5 - 3 hours until tender.
  5. Remove beef. Strain liquid and boil down to a glaze. Coat beef in glaze.
  6. For risotto: Sauté shallot in butter, toast rice, deglaze with white wine.
  7. Add warm broth slowly, stirring constantly until rice is creamy and al dente.
  8. Stir in parmesan and butter. Serve beef over risotto with parsley garnish.

Notes

Using a good quality drinking wine makes a difference in the sauce flavor. Do not use 'cooking wine'.