Jul 14 2026
Restaurants›Olio›Pinot Noir Braised Boneless Short Rib Recipe

Pinot Noir Braised Boneless Short Rib Recipe

Inspired by Olio
Time3h
Serves4

Parmesan Wild Mushroom Risotto

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Ingredients

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Short Ribs

Risotto

Method

Short Ribs Preparation

  1. 1

    Sear the Short Ribs

    In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove and set aside.

  2. 2

    Sauté Aromatics

    In the same pot, add the chopped onion, carrot, and garlic. Sauté until softened, about 5 minutes.

  3. 3

    Deglaze and Braise

    Pour in the Pinot Noir, scraping the bottom of the pot. Add the broth, thyme, and bay leaf. Return the short ribs to the pot, cover, and reduce heat to low. Braise for about 2.5 to 3 hours until tender.

Risotto Preparation

  1. 4

    Sauté Base

    In a separate saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and garlic and sauté until translucent.

  2. 5

    Cook the Mushrooms

    Add the chopped mushrooms and cook until softened, about 5 minutes.

  3. 6

    Add Rice

    Stir in the Arborio rice and cook for 2 minutes, stirring frequently.

  4. 7

    Add Broth Gradually

    Begin adding the chicken broth one ladle at a time, stirring frequently, and waiting until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.

  5. 8

    Finish with Cheese

    Stir in the grated Parmesan cheese, salt, pepper, and chopped parsley. Mix well and serve hot.

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