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Beef Short Rib Risotto

Melt-in-Your-Mouth Beef Short Rib Risotto Delight

Enjoy the comforting delight of Beef Short Rib Risotto—a tender, flavorful dish perfect for cozy nights.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Beef Short Ribs Bone-in adds extra flavor.
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with vegetable oil.
  • 1/2 cup Dry Sherry Ideal for deglazing the pan.
  • 4 cups Beef Stock Opt for low sodium if preferred.
  • 1 Bay Leaf Enhances flavor during cooking.
For the Risotto
  • 4 cups Low Sodium Chicken Stock Vegetable stock works for vegetarian options.
  • 1 cup Water Use more chicken stock if desired.
  • 1 large Shallot Gives mild sweetness; substitute with onion if needed.
  • 2 cloves Garlic Fresh cloves are best.
  • 8 ounces Cremini Mushrooms Adds earthy flavor.
  • 1 cup Arborio Rice Yields creamy texture.
  • 1/2 cup Dry White Wine Omit if you prefer to cook alcohol-free.
  • 1/2 cup Grated Parmesan Optional for lactose-free diets.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.
  • 1/4 cup Freshly Chopped Parsley Optional garnish.
Optional Enhancements
  • 1 cup Pearl Onions Blanch for easier peeling or use frozen.

Equipment

  • slow cooker
  • Large skillet
  • medium saucepan

Method
 

Step‑by‑Step Instructions
  1. Season the short ribs with salt and pepper. Let them sit for about 1 hour at room temperature.
  2. Heat olive oil in a skillet over medium-high heat. Brown short ribs for about 3-4 minutes on all sides.
  3. Deglaze the skillet with dry sherry, scraping up browned bits, then transfer to slow cooker with short ribs, beef stock, pearl onions, garlic, and bay leaf.
  4. Cover slow cooker and cook on low for 7-8 hours or on high for 4-5 hours.
  5. In a saucepan, warm chicken stock and water over medium heat.
  6. In a separate skillet, heat olive oil and sauté shallots and mushrooms for about 5 minutes.
  7. Add arborio rice to the skillet and toast for about 1 minute, then stir in minced garlic for 30 seconds.
  8. Stir in dry white wine, letting it reduce by half.
  9. Gradually add warm chicken stock to rice mixture, stirring constantly for about 20 minutes.
  10. Stir in grated Parmesan cheese, adjusting seasoning with salt and pepper before serving.
  11. Serve short ribs over risotto, garnished with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 60gProtein: 45gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 4mg

Notes

Allow short ribs to rest for better seasoning. Cook on low heat for maximum tenderness.

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