Braised Short Rib Recipe

Cooking Instructions

1. 1

   Sear the Short Ribs

   In a large Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and black pepper. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for an additional 1-2 minutes.

3. 3

   Deglaze

   Pour in red wine and scrape the bottom of the pot to release any browned bits. Bring to a boil and allow to reduce by half, about 10 minutes.

4. 4

   Braise

   Add the seared short ribs back to the pot along with beef stock, thyme, and bay leaves. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, until the meat is tender.

5. 5

   Make Sweet Pea Risotto

   In a separate pot, heat 1 cup of Arborio rice with 4 cups of chicken stock and stir frequently. After 10 minutes, add 1 cup of sweet peas and cook until the rice is creamy and al dente, about 20 minutes.

6. 6

   Prepare Crispy Shallots

   Thinly slice shallots and fry them in hot oil until golden brown. Drain on paper towels and season with salt.

7. 7

   Serve

   Plate the sweet pea risotto, top with braised short rib, and garnish with crispy shallots.