Braised Short Rib Recipe

Braised Short Rib Directions

1. 1

   Prepare the Short Ribs

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

2. 2

   Sauté Aromatics

   In the same pot, add onions, carrots, and celery. Sauté for 5-7 minutes until softened. Add garlic and cook for another minute.

3. 3

   Build Flavor

   Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping the bottom of the pot to deglaze. Let it simmer for 5 minutes.

4. 4

   Add Stock and Herbs

   Add beef stock, demi-glace, bay leaves, and thyme. Bring to a simmer.

5. 5

   Braise the Ribs

   Return the short ribs to the pot. Cover and transfer to a preheated oven at 325°F (163°C). Braise for 3 hours until tender.

6. 6

   Make the Risotto

   In a separate pot, heat 4 cups of water. Stir in risotto rice and cook according to package instructions, adding water as necessary. Once cooked, stir in butter and Parmesan cheese until creamy.

7. 7

   Serve

   Remove short ribs from the oven, discard bay leaves and thyme. Serve the ribs over creamy risotto, spooning some braising liquid over the top.