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Red Wine Braised Short Ribs with Risotto

Tender, melt-in-your-mouth beef short ribs braised in red wine, served over a bed of creamy parmesan risotto. The ultimate comfort food.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: French, Italian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Braised Short Ribs
  • 3-4 lbs bone-in beef short ribs
  • 2 cups dry red wine Cabernet or Merlot
  • 2 cups beef broth
  • 1 onion chopped
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 2 tbsp tomato paste
  • 1 bunch fresh herbs thyme, rosemary
Risotto
  • 1.5 cups Arborio rice
  • 4 cups chicken stock warm
  • 0.5 cup dry white wine
  • 0.5 cup parmesan cheese grated
  • 2 tbsp butter

Equipment

  • Dutch Oven or Heavy Pot
  • Large Skillet or Saucepan
  • Chef's knife
  • Tongs

Method
 

  1. Preheat oven to 325°F (163°C). Season ribs with salt and pepper.
  2. Sear ribs in oil in a Dutch oven over high heat until browned. Remove ribs.
  3. Add onions, carrots, and celery to the pot. Sauté until soft. Stir in tomato paste and garlic.
  4. Deglaze with red wine, scraping up browned bits. Simmer for 5 minutes.
  5. Return ribs to pot. Add broth and herbs. Cover and bake for 2.5 - 3 hours until tender.
  6. For Risotto: Sauté shallots in butter. Add rice and toast. Deglaze with white wine.
  7. Gradually add warm stock to rice, ladle by ladle, stirring constantly until absorbed and rice is creamy.
  8. Finish risotto with butter and parmesan. Serve ribs and sauce over the risotto.

Notes

Short ribs can be made a day in advance for better flavor. Reheat gently before serving.