Zama Short Ribs Recipe

Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Season all over with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust the ribs with 2 tbs all-purpose flour, shaking off excess.

Heat a large heavy Dutch oven over medium-high heat. Add 2 tbs vegetable oil and 1 tbs unsalted butter. When shimmering, brown short ribs in batches, 3–4 minutes per side, until a deep mahogany color develops. Transfer browned ribs to a plate.

Reduce heat to medium. Add the chopped onion (1 cup), carrot (1 cup) and celery (2 stalks, chopped) to the pot. Sauté until vegetables are softened and beginning to caramelize, about 6–8 minutes. Add smashed garlic (4 cloves) and cook 1 minute more.

Stir in 2 tbs tomato paste and cook 2 minutes, stirring, to remove raw flavor. Pour in 1 cup dry red wine to deglaze, scraping up browned bits from bottom. Simmer until reduced by half, about 4–6 minutes.

Return short ribs to the pot. Add 4 cups beef stock, 3 sprigs thyme, 2 bay leaves and 1 tbs Worcestershire sauce. The liquid should come about two-thirds up the ribs; add a bit more stock or water if necessary.

Bring to a gentle simmer on the stove, then cover and transfer to the preheated oven. Braise until meat is fork-tender and pulling away from the bone, 2 1/2 to 3 hours.

Carefully remove ribs to a tray. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing solids to extract flavor. Discard solids. Skim fat from the top of the strained jus, then simmer jus until slightly reduced and flavorful, about 8–12 minutes. Stir in 1 tbs unsalted butter to finish and adjust seasoning with salt and pepper to taste.

Keep 4 cups stock hot in a saucepan over low heat.

In a wide sauté pan or shallow pot, heat 1 tbs olive oil and 1 tbs unsalted butter over medium-high. Add sliced cremini (10 oz) and shiitake (4 oz) mushrooms. Sauté until mushrooms are golden and their liquid evaporates, about 6–8 minutes. Transfer mushrooms to a bowl and set aside.

Reduce heat to medium. Add 2 tbs butter to the pan. Add 1 small finely diced shallot and 1 minced garlic clove; cook until translucent and fragrant, 2–3 minutes.

Add 1 1/2 cups arborio rice and stir to coat grains in fat; toast 1–2 minutes until opaque at the edge.

Pour in 1 cup dry white wine and cook, stirring, until mostly absorbed.

Begin adding hot stock, 1/2 cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue for 18–22 minutes until rice is creamy and al dente.

When rice is nearly done (after about 16–18 minutes), return sautéed mushrooms to the rice and fold to combine.

Stir in 3/4 cup grated parmesan, 2 tbs heavy cream (optional), 1 tsp salt and 1/2 tsp black pepper. Remove from heat and rest 2 minutes; risotto should be glossy and slightly loose.

Finish with 1 tbs chopped fresh parsley and adjust seasoning if needed.

Rewarm short ribs briefly in the reduced au jus over low heat if needed, spooning some jus over them to glaze.

To plate: spoon a generous portion (about 3/4 cup) of mushroom risotto into the center of each plate. Place 1 bone-in short rib atop the risotto.

Ladle 2–3 tbs of the au jus around the risotto and lightly over the short rib to create a glossy finish.

Toss 1/2 cup microgreens or baby arugula with 1 tsp extra-virgin olive oil, 1/2 tsp lemon zest and a pinch (1/4 tsp) coarse sea salt. Garnish each plate with a small handful of the dressed greens and a light dusting of additional grated parmesan if desired.

Serve immediately, providing extra au jus at the table.