Slow-Braised Beef Short Ribs with Rosemary Risotto
Fall of the bone tender, Slow-Braised Beef Short Ribs are accompanied with the perfect pair, Rosemary Risotto.
Ingredients
- For the Short Ribs
- 2 tablespoons extra virgin olive oil
- 3 - 4 pounds meaty beef short ribs
- 1 ½ cups chopped onions
- ½ 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
- ¼ 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
- ½ cup dry red wine
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese (optional - but recommended)
- 2 tablespoons unsalted butter to finish, (optional - but recommended)
Instructions
- 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 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.
- Prepare the Risotto: 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.
- To serve: Spoon the risotto into a shallow warmed bowl; top with short ribs and spoon sauce over. Serves 6 - 8
Nutrition
Serving: 1gSodium: 714mgSugar: 5gFiber: 1gCholesterol: 129mgCalories: 986kcalTrans Fat: 3gPolyunsaturated Fat: 36gSaturated Fat: 29gFat: 69gProtein: 31gCarbohydrates: 46g
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