Short Rib Recipe
Local Mushroom Leak Risotto | Red Wine Jus | Braised Cabbage
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Ingredients
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Short Rib and Accompaniments
Method
Cooking Instructions
- 1
Prepare the Short Ribs
Preheat the oven to 300°F (150°C). Season the short ribs with salt and pepper. 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.
- 2
- 3
Add Liquids and Braise
Pour in the beef stock and red wine. Bring to a simmer, then cover and transfer to the oven. Braise for 3 hours until tender.
- 4
Make the Risotto
In a separate pot, sauté leeks in butter until soft. Add mushrooms and cook for another 5 minutes. Stir in Arborio rice and cook for 2 minutes. Gradually add stock, stirring frequently, until the rice is creamy and tender. Stir in Parmesan cheese.
- 5
Prepare the Braised Cabbage
In a pan, combine shredded cabbage, apple cider vinegar, sugar, and a pinch of salt. Cook over medium heat until the cabbage is tender, about 10 minutes.
- 6
Serve
Plate the risotto, top with the tender short ribs, and serve alongside the braised cabbage. Drizzle with any remaining red wine jus.
