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
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.
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.
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.
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.
Serve
Plate the risotto, top with the tender short ribs, and serve alongside the braised cabbage. Drizzle with any remaining red wine jus.
