Campesino Short Rib Recipe

Cooking Instructions

1. 1

   Sear the Short Ribs

   Preheat the oven to 300°F (150°C). In a large oven-safe pot, heat the olive oil over medium-high heat. Season the short ribs with salt and black pepper. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and mushrooms, cooking until the mushrooms are tender.

3. 3

   Deglaze and Braise

   Pour in the red wine to deglaze the pot, scraping up any brown bits. Add the panela cheese and beef broth. Return the short ribs to the pot, ensuring they're submerged in the liquid. Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the ribs are fork-tender.

4. 4

   Prepare Risotto

   In a separate saucepan, heat some olive oil over medium heat. Add the Arborio rice, stirring to coat. Gradually add 4 cups of the beef broth, one ladle at a time, stirring frequently until absorbed before adding the next ladle. After about 20-25 minutes, add the corn and cook until the rice is creamy and al dente.

5. 5

   Serve

   Once the short ribs are finished, remove them from the oven and shred or serve whole. Plate the risotto, top with short ribs, and garnish with crispy onions and chopped parsley.