Short Rib Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Preheat your oven to 300°F (150°C). Season the boneless short ribs with salt and black pepper.

2. 2

   Sear the Meat

   In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

3. 3

   Caramelize the Onions

   In the same pot, add the sliced onions and cook until they are caramelized, about 10-15 minutes. Add minced garlic and cook for an additional minute.

4. 4

   Braise the Ribs

   Return the short ribs to the pot, add beef broth and thyme. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender.

5. 5

   Prepare the Risotto

   In a medium saucepan, melt 1 tbsp of butter over medium heat. Add Arborio rice and toast for 1-2 minutes. Gradually add 3 cups of beef broth, stirring frequently until absorbed. Once creamy, stir in Gorgonzola and grated Parmesan cheese.

6. 6

   Cook the Vegetables

   In a separate pan, melt the remaining butter and sauté the sliced carrots and zucchini until tender, about 5-7 minutes.

7. 7

   Serve the Dish

   Plate the risotto, top with the braised short ribs, sautéed vegetables, and drizzle with beef jus. Enjoy!