Short Ribs Arancini Recipe

Braise short ribs

Preheat oven to 325°F (160°C). Season short ribs with 1.5 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large ovenproof Dutch oven over medium-high heat until shimmering. Sear short ribs 3–4 minutes per side until deeply browned. Remove ribs and set aside.

Reduce heat to medium. Add chopped onion, carrot, and celery to the pot and cook 6–8 minutes until softened. Add 4 cloves minced garlic and 2 tbsp tomato paste; cook 1–2 minutes, stirring, until fragrant and paste darkens. Deglaze with 1 cup red wine, scraping browned bits; simmer until reduced by half (about 5 minutes).

Return short ribs to the pot. Add 3 cups beef stock, 2 thyme sprigs, and 1 bay leaf. Bring to a simmer, cover, and transfer to oven. Braise for 2 to 2.5 hours, until meat is fork-tender and falling off the bone.

When cooked, remove short ribs to a plate to cool slightly. Strain braising liquid into a saucepan and skim fat; reserve ~1 cup of liquid. Shred short rib meat, discarding bones and excess fat. Reserve 2 cups shredded meat for arancini filling and 1 cup to fold back into risotto if desired.

Make risotto

Warm reserved braising liquid and additional beef stock if needed so you have about 3 cups warm liquid. In a heavy saucepan, melt 3 tbsp unsalted butter over medium heat and add 1 tbsp minced shallot; cook until softened (1–2 minutes). Add 1.5 cups Arborio rice and toast, stirring, 1–2 minutes until edges translucent.

Deglaze with 1/2 cup dry white wine; stir until mostly absorbed. Add warm braising liquid, one ladle (about 1/2 cup) at a time, stirring frequently and allowing liquid to be absorbed before adding more. Continue for about 18–22 minutes until rice is creamy and al dente.

Stir in 3/4 cup grated Parmesan, 1/4 cup heavy cream (optional for extra creaminess), and 1 cup shredded short rib meat if using. Adjust seasoning with salt and pepper. Spread risotto on a shallow pan to cool quickly to room temperature, then refrigerate for at least 2 hours or until fully chilled (best overnight).

Prepare breading stations: place 1 cup flour in a shallow bowl, beat 3 large eggs in a second bowl, and place 2 cups breadcrumbs in a third bowl. Season breadcrumbs with 1 tsp salt and 1/2 tsp black pepper and mix.

Portion chilled risotto into 12 equal portions (about 3–4 tbsp each). With wet hands, flatten a portion into a disk, place about 2 tbsp shredded short rib meat in the center and one cheddar cube, then enclose the filling and roll into a compact ball. Repeat to make 12 arancini.

Dredge each ball in flour, shake off excess, dip in beaten eggs, then coat thoroughly with breadcrumbs. For extra-crisp crust, double-dip: return to egg and breadcrumbs once more. Place finished arancini on a sheet tray and refrigerate 15–30 minutes to firm.

Heat vegetable oil in a deep pot or heavy-bottomed fryer to 350°F (175°C). Use enough oil for arancini to float (about 2–3 inches deep). Fry 3–4 arancini at a time for 3–4 minutes, turning gently, until golden brown and heated through. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (200°F / 95°C) while frying remaining arancini.

In a medium saucepan, melt 1 tbsp unsalted butter over medium heat. Add 1 tbsp finely minced shallot and 1 minced garlic clove and sauté 1–2 minutes until translucent and aromatic (do not brown).

Stir in 1/2 cup tomato purée and simmer 2–3 minutes. Add 2 tbsp vodka and cook 1–2 minutes to reduce slightly and burn off most alcohol.

Reduce heat to low and stir in 1 cup heavy cream. Simmer gently 4–5 minutes until sauce thickens slightly. Whisk in 1/4 cup grated Parmesan until melted and incorporated. Season with 1/2 tsp salt and 1/4 tsp black pepper. If sauce is too thick, thin with 1–2 tbsp reserved braising liquid or water.

To serve: spoon a pool of vodka cream sauce onto each plate. Place 2 arancini on the sauce (or 3 for smaller portions). Top with shaved Parmesan and a sprinkle of chopped fresh parsley if using.