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Slow-Braised Beef Short Ribs with Rosemary Risotto is a perfect weekend dinner when you want the house to smell great, and your mouth to say thank you!
Heat the oil and butter together in a heavy 3 - 4 quart wide saucepan over medium heat; add the shallot and sauté for 2 - 3 minutes. Add the rosemary and rice; cook, stirring constantly 2 - 3 minutes. Add the wine and a pinch of salt; simmer briskly, stirring, until the wine has been absorbed. Add 2 cups of the hot stock; simmer briskly, stirring occasionally until the stock has been absorbed. Continue simmering and adding hot broth, stirring occasionally and letting each addition be absorbed before adding the next, until the rice is just tender and creamy looking. Remove from heat and stir in Parmesan cheese and butter, if using.
During the cool weather months, Sunday dinner is generally a slow-braised meat or other hearty dishes. We sometimes call it, Red Wine Sunday, as it’s one of those days we have time for a long leisurely dinner, catching up with each other while enjoying a great glass of wine, or two, along with tender, falling off the bone meat. This recipe for Slow-Braised Beef Short Ribs with Rosemary Risotto certainly matches all the criteria for that. There is nothing better than being safe and warm inside while smelling wonderful smells coming from the kitchen. This recipe gives you cooking options depending on your time and schedule, these braised short ribs can be cooked either slowly in the oven, quickly with a pressure cooker or all day in your crock-pot. The choice is yours.
Browning the meat well on all sides is the most time-consuming part of this recipe, but your patience will be rewarded with deep, rich flavor.
Braising meat is not hard, and regardless of which cooking method you choose, most of the time is hands-off. The main trick to a great slow-braise is to brown the meat well when you start. Be sure to pat the meat dry before adding it to the hot oil, wet meat does not brown, it only steams in its own juices. Also, remember to brown the meat in batches as necessary. Again, over-crowding the pan does not allow the meat to brown. Browning the meat well on all sides is the most time-consuming part of this recipe, but your patience will be rewarded with deep, rich flavor. My grandmother used to say, take it to the edge of almost burning, that’s where you get the best flavor. Burnt is NOT good, but do take it to a deep, rich brown color.
Many recipes for both stews and slow-braises will tell you to flour and season the meat before you cook it. When you cook meat this way, you are only browning the flour, not the meat, and the flour will cook off into the sauce. I add the flour to the vegetables, to get that thickening effect, leaving the meat browned and flavorful. So season the meat but leave the flour off.
I have these rich, flavorful short-ribs paired with a beefy red wine rosemary risotto. This combination of flavors really stands up to the rich short-ribs. Some of you might be scared off by risotto, but don’t be. While I’ve written the recipe for Rosemary Risotto using the “traditional” method of making risotto, where you heat the broth and add it slowly, a half cup at a time, stirring until each addition of broth has been absorbed into the arborio rice, this recipe is easily adapted to my easy method of making risotto using a pressure cooker. And here is how you do it Cooking Risotto in a Pressure Cooker. See…easy. Or you might want to try my almost no-stir method that I used for my Black Pepper Risotto. Or use the risotto function on your Instant Pot. It works just like the pressure cooker, but the pot takes all the guesswork out of the timing.
Still not inclined to make the risotto? No worries, the short ribs will go very nicely with some mashed potatoes, noodles, or even just regular rice.
In a large Dutch oven or pressure cooker heat the olive oil over medium-high heat. Generously salt and pepper the short ribs; in batches, brown on all sides. Remove to a bowl when browned. Once all the meat is browned, reduce the heat to medium-low and slowly saute the vegetables, adding oil if needed. Add the flour and saute a few minutes more. Add the tomatoes, stock, wine, and herbs (tie the herbs up in a cheesecloth for easy removal). Return the meat to the pot and - if cooking in the oven, cover the pot and place in a 325 degree F oven; bake for 3 hours. If using a pressure cooker, cover and bring to pressure, once reached, lower the heat to just maintain pressure; cook 1 hour. (Check manufacturer's directions for using your pressure cooker). If using a crockpot, after browning the meat and vegetables, place in your crockpot with the remaining ingredients and cook according to the manufacturer's directions. Once the meat is cooked, simmer on the stove-top for a few minutes to reduce the sauce. Remove the orange peel, rosemary, bay leaf, and thyme sprig.
In a saucepan, combine the stock with 1 cup water; heat until hot - keep warm.
Heat the oil and butter together in a heavy 3 - 4-quart wide saucepan over medium heat; add the shallot and sauté for 2 - 3 minutes. Add the rosemary and rice; cook, stirring constantly 2 - 3 minutes. Add the wine and a pinch of salt; simmer briskly, stirring, until the wine has been absorbed. Add 2 cups of the hot stock; simmer briskly, stirring occasionally until the stock has been absorbed. Continue simmering and adding hot broth, stirring occasionally and letting each addition be absorbed before adding the next until the rice is just tender and creamy looking. Remove from heat and stir in Parmesan cheese and butter, if using.
Spoon the risotto into a shallow warmed bowl; top with short ribs and spoon sauce over. Serves 6 - 8
Nutritional values may not be 100% correct.
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