Jul 14 2026
Restaurants›Via Italian Table›Short Rib Recipe

Short Rib Recipe

Inspired by Via Italian Table
Time3h
Serves2

10 oz. bone-in short rib served over wild mushroom risotto and demi-glace

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Ingredients

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Short Rib

Wild Mushroom Risotto

Demi-Glace

Method

Cooking the Short Rib

  1. 1

    Sear the Short Rib

    In a large skillet, heat olive oil over medium-high heat. Season the short rib with salt and black pepper. Sear the short rib on all sides until browned, about 8-10 minutes.

  2. 2

    Sauté Aromatics

    Add minced garlic and chopped onion to the skillet, cooking until the onion is translucent, about 3-4 minutes.

  3. 3

    Deglaze and Braise

    Pour in the red wine, scraping the bottom of the skillet to deglaze. Add beef broth and fresh thyme. Bring to a simmer, cover, and reduce heat to low. Braise for 2-3 hours until the meat is tender.

Preparing Wild Mushroom Risotto

  1. 4

    Sauté Onions and Garlic

    In a large saucepan, melt butter over medium heat. Add finely chopped onion and minced garlic, cooking until soft, about 3 minutes.

  2. 5

    Add Rice

    Stir in arborio rice and cook for 2-3 minutes until the rice is translucent around the edges.

  3. 6

    Incorporate Broth Gradually

    Begin adding chicken broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue until the rice is creamy and al dente, about 20-25 minutes.

  4. 7

    Add Mushrooms and Cheese

    In the last 5 minutes of cooking, stir in the chopped wild mushrooms, grated parmesan cheese, salt, and black pepper.

Making Demi-Glace

  1. 8

    Combine Ingredients

    In a saucepan, combine beef stock and red wine. Bring to a boil over medium heat.

  2. 9

    Thicken the Sauce

    In a small bowl, mix cornstarch with water to create a slurry. Gradually add this to the boiling sauce, stirring continuously until thickened, about 2-3 minutes.

  3. 10

    Finish with Butter

    Remove from heat and whisk in butter until melted and the sauce is glossy.

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