Slow-Braised Beef Short Ribs with Rosemary Risotto

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slow-braised beef short ribs with rosemary risotto in a bowl with rosemary sprig

 

{The making of Slow-Braised Beef Short Ribs with Rosemary Risotto}

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.

 

Browning the meat, your most important step

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.

 

perfectly-browned-shortribs

 Well browned meat = rich deep flavor

Don’t Flour the Meat, Flour the Vegetables

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.

 

Rosemary Risotto

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.

Slow-Braised Beef Short Ribs with Rosemary Risotto

Ingredients

  • For the Short Ribs

  • 2 tablespoons extra virgin olive oil
  • 3 - 4 pounds meaty beef short ribs
  • 1 1/2 cups chopped onions
  • 1/2 cup diced carrot
  • 3 tablespoons minced garlic
  • 2 tablespoons all-purpose flour
  • 1 (14.5 - ounce) can chopped tomatoes, crushed
  • 2 cups low-sodium beef stock
  • 2 cups dry red wine
  • 2 (2-inch) pieces orange peel
  • 1 small sprig fresh rosemary
  • 1 bay leaf
  • 1 large sprig thyme
  • Salt and pepper, to taste
  • For the Risotto

  • 1 quart low-sodium beef stock
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1/4 cup chopped shallot (or finely chopped yellow onion, although I think shallot is a lot better)
  • 2 teaspoons finely chopped fresh rosemary
  • 2 cups arborio rice
  • 1/2 cup dry red wine
  • Salt and pepper, to taste
  • 1/4 cup grated Parmesan cheese, (optional - but recommended)
  • 2 tablespoons unsalted butter, to finish, (optional - but recommended)

Method

Step 1

Prepare the short ribs:

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 manufacture's directions for using your pressure cooker). If using a crock pot, after browning the meat and vegetables, place in your crock pot with the remaining ingredients and cook according to 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.

Step 2

Prepare the Risotto:

In a saucepan, combine the stock with 1 cup water; heat until hot - keep warm.

Step 3

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.

Step 4

To serve:

Spoon the risotto into a shallow warmed bowl; top with short ribs and spoon sauce over. Serves 6 - 8

 


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Recipe Comments

  1. posted by Margie Rasmussen on February 23, 2013

    Tried this recipe tonight, just made one change, instead of the risotto, I made roasted sweet potato wedges with rosemary. This was AWESOME!!! I would make this again and again and again!!!

      Reply
    • posted by LindySez on February 23, 2013

      So glad you like it Margie, and I’m sure your potatoes were a great addition to the dish. Cheers ~ Lindy

        Reply
  2. posted by John Homrighausen on April 19, 2013

    Love this recipe, but Gordon Ramsay has made it so I will never, ever cook risotto!

      Reply
    • posted by LindySez on April 19, 2013

      Ha Ha John, I hate Gordon Ramsay too, (and don’t even get me started on Rachael Ray) but I still love my risotto. Mashed potatoes is a great alternative 🙂

        Reply

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Nutritional Info

This information is per serving.
  • Calories
    986
  • Protein
    31g
  • Carbohydrate
    46g
  • Dietary Fiber
    1g
  • Cholesterol
    129mg
  • Sodium
    714mg
  • Fat
    69g (28g Sat; 33g Mono, 3g Poly)

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