Zama Shortrib Recipe

Prep and season

Pat the short ribs dry with paper towels. Generously season all sides with kosher salt and freshly ground black pepper (about 2 tsp salt, 1 tsp pepper total). Let sit at room temperature 20 minutes while you prep vegetables.

Brown short ribs

Preheat oven to 325°F (160°C). Heat a large heavy Dutch oven over medium-high heat. Add 2 tbs vegetable oil. When shimmering, brown the short ribs in batches, 3–4 minutes per side, until deeply caramelized. Transfer browned ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add 1 tbs unsalted butter to the pot. Add chopped onion, carrot, celery and smashed garlic. Sauté 6–8 minutes until vegetables soften and begin to brown, scraping up browned bits from the bottom.

Build braising liquid

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize. Pour in 1 cup dry red wine to deglaze, scraping the fond. Reduce the wine by half, about 3–5 minutes. Return short ribs to the pot and add 4 cups beef stock, 3 thyme sprigs, 2 bay leaves, 1 tbs Worcestershire sauce and 1 tsp whole peppercorns. Liquid should come about halfway up the ribs; add more stock or water if needed.

Braise

Bring to a gentle simmer on the stove, then cover and transfer to the preheated oven. Braise 2.5 to 3 hours, until meat is very tender and falling from the bone. Check once after 1.5 hours to ensure liquid level—add a splash of stock if very low.

Rest and reserve liquid

Carefully remove ribs to a tray and tent with foil to rest. Strain the braising liquid through a fine-mesh sieve into a bowl, pressing on solids to extract flavor. Discard solids and skim off excess fat. Reserve 2 cups of strained braising liquid for the au jus; chill remaining liquid or reduce further for another use.

Warm stock & sauté mushrooms

Place 4 cups stock in a saucepan and keep it warm over low heat. In a separate large sauté pan, heat 1 tbs olive oil and 1 tbs butter over medium-high. Add sliced cremini and shiitake mushrooms, season with a pinch of salt, and sauté until golden and liquid has evaporated, about 6–8 minutes. Transfer mushrooms to a bowl and set aside.

Cook aromatics and rice

In the same pan, add 1 tbs olive oil (if needed) and 1/2 cup finely diced onion. Sauté over medium heat until translucent, 4–5 minutes. Add 2 minced garlic cloves and cook 30 seconds. Add 1.5 cups arborio rice and stir to coat in oil and toast lightly, 1–2 minutes, until edges become translucent.

Deglaze with wine

Pour in 1/2 cup dry white wine and stir until mostly absorbed by the rice.

Add stock gradually

Begin adding warm stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue for about 18–22 minutes until rice is creamy and al dente. Adjust heat so the rice simmers gently.

Finish risotto

When rice is nearly done (about 2 minutes before desired doneness), stir the reserved sautéed mushrooms back in. Remove from heat and stir in 0.75 cups grated Parmesan, 1 tbs butter, 1 tbs chopped parsley, 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Cover and let rest 2 minutes to become glossy and creamy. Taste and adjust seasoning.

Make au jus

Place 2 cups reserved braising liquid in a small saucepan over medium heat. Taste and skim any remaining fat. If you prefer a slightly thicker, glossy jus, whisk in the cornstarch slurry (2 tbs) a little at a time and simmer 2–3 minutes until slightly thickened. Stir in 1 tsp chopped fresh thyme leaves and adjust seasoning with salt and pepper.

Rewarm ribs

If short ribs have cooled, nestle them back into the sauce briefly over low heat to rewarm (5–8 minutes) or place in a 300°F (150°C) oven for 10–15 minutes covered.

Plate

Spoon a generous portion of mushroom risotto onto warmed plates. Place one short rib on top of each risotto mound. Spoon warm au jus around and lightly over the short rib (not saturating the risotto). Garnish with microgreens or chopped chives and a sprinkle of fresh thyme leaves.

Serve

Serve immediately while hot. Each serving yields tender, fall-off-the-bone short rib with creamy mushroom risotto and a savory au jus.