Braised Short Rib Recipe
Barolo wine sauce, parmesan risotto.
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Ingredients
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Braised Short Ribs
Parmesan Risotto
Method
Braised Short Ribs
- 1
Prepare the Ribs
Season the beef short ribs with salt and black pepper on all sides.
- 2
Brown the Ribs
In a large Dutch oven, heat olive oil over medium-high heat. Add the ribs and sear until browned on all sides, about 8-10 minutes. Remove and set aside.
- 3
- 4
Deglaze the Pot
Pour in Barolo wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and reduce by half, about 10 minutes.
- 5
Add Broth and Herbs
Return the ribs to the pot, add beef broth, thyme, and bay leaf. Bring to a simmer.
- 6
Braise the Ribs
Cover the pot and reduce heat to low. Cook for 2-2.5 hours, or until the ribs are tender.
- 7
Rest the Ribs
Once cooked, remove the ribs and let them rest for 10 minutes before serving.
Parmesan Risotto
- 8
Prepare the Broth
In a saucepan, heat chicken broth and keep it warm over low heat.
- 9
- 10
Add Arborio Rice
Stir in Arborio rice and cook for 1-2 minutes, allowing the rice to absorb the flavors.
- 11
Cook the Risotto
Add a ladle of warm chicken broth to the rice, stirring frequently until absorbed. Continue adding broth, one ladle at a time, stirring until absorbed, for about 18-20 minutes.
- 12
Finish the Risotto
Once the rice is creamy and al dente, stir in grated Parmesan cheese, salt, and black pepper. Remove from heat and incorporate fresh parsley.
