Boneless Beef Short Rib Recipe

Cooking Instructions

1. 1

   Prepare the Beef Short Ribs

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

2. 2

   Sear the Meat

   In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.

3. 3

   Sauté the Vegetables

   In the same pot, add chopped onions, carrots, parsnips, and minced garlic. Sauté for about 5 minutes, until the vegetables start to soften.

4. 4

   Add the Liquid

   Pour in the Guinness stout and beef broth, scraping the bottom of the pot to release any browned bits. Add rosemary and return the short ribs to the pot.

5. 5

   Slow Roast

   Cover the pot and place it in the preheated oven. Roast for 3 hours, or until the beef is tender and easily shredded with a fork.

6. 6

   Prepare the Risotto

   In a separate pan, heat 4 cups of water and bring to a simmer. In another pot, melt 2 tablespoons of butter over medium heat and add arborio rice. Stir for 2 minutes until the rice is translucent.

7. 7

   Cook the Risotto

   Add 1 cup of simmering water to the rice and stir until absorbed. Continue adding water, one cup at a time, stirring frequently, until the rice is creamy and al dente (about 18-20 minutes). Stir in parmesan cheese.

8. 8

   Serve

   Once the beef is cooked, shred it and serve over a bed of risotto with the roasted vegetables on the side. Drizzle some of the cooking liquid over the dish for extra flavor.