Fall-apart tender short ribs are perfection served on top of creamy risotto. This comfort dish is casual enough for any time and fancy enough for special times.
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Comforting, slow-roasted short-rib risotto
The whole family will be running to the dinner table when you serve this comforting dish. It's warm and satisfying and pairs perfectly with roasted green beans.
Why you will love this recipe
- Short ribs are so full of flavor. Braised with vegetables and herbs, the meat is fall-apart tender.
- Risotto is creamy and comforting and is the perfect accompaniment to the rich beef.
- Make-ahead method adds ease to weeknight meals.
You may also love Barbecue Beef Stew and Mississippi Beef Stew with White Cheddar Orzo.
Ingredients
Short ribs
- Beef short ribs are seared on the outside and then slow-roasted in the oven until the meat falls off the bone.
- Vegetables - Carrots, celery, and onion provide great base flavor.
- Seasonings - Garlic, tomato paste, and fresh herbs infuse more flavor.
- Beef broth - Use low-sodium broth to control the amount of salt in the recipe.
Risotto
- Arborio rice is traditionally used in risotto. When slowly cooked by gradually adding liquid, the rice releases its starch which creates the creamy texture risotto is known for.
- Chicken broth or vegetable broth adds more flavor than using water. Use a low-sodium variety so you can control the amount of salt in the dish.
- Parmesan cheese adds flavor and contributes to the creaminess.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
Short ribs
- Heat a heavy pot oven over medium-high heat. Season the short ribs with salt and pepper on all sides. Add oil (approx. 2 teaspoons) to the pot. Add the ribs to the pan and cook for 1-2 minutes per side until golden brown. Transfer the ribs to a plate.
- Add the carrots, celery, and onion to the pot. Season with a pinch of salt and pepper. Cook for 3-4 minutes.
- Stir in the garlic and tomato paste. Cook for another minute.
- Add the beef broth and fresh herbs. Add the ribs back in, nestling them into the liquid.
- Cover and transfer to a 325℉ oven. Cook for 1 ½ to 2 ½ hours or until the meat is falling off of the bone. For smaller ribs, start checking for doneness after 1 ½ hours. Larger ribs will take longer.
- When done, transfer the ribs to a plate. When cool enough to handle, remove the bone and any excess fat. Shred the meat. Strain the liquid and skim the fat off the top. A fat separator makes easy work of this.
Risotto
- Add the broth to a saucepan and heat over low while preparing the rice.
- Heat a large, deep skillet over medium heat. Add the butter to melt. Add the onion and cook for 3-4 minutes until soft and translucent. Season with a pinch of salt and pepper.
- Add the rice and cook for 2-3 minutes to toast the rice, stirring frequently.
- Add two ladles of broth to the rice. Stir frequently while the rice slowly absorbs the liquid. When the liquid has been absorbed, add another ladle of broth. Cook until the broth has been absorbed before adding more broth, stirring frequently. Repeat until all of the broth has been added. The rice should be soft and have a creamy consistency.
- Take a small taste. If the rice is still firm, add more broth and cook until the rice softens. When done, turn off the heat and add the Parmesan cheese. Stir to combine. Taste again and season with salt and pepper as needed.
3 ways to skim the fat from the cooking liquid
Beef short ribs are fatty which adds incredible flavor to the meat. But this fat also melts into the broth during the cooking process. I like to remove the excess fat before consuming the broth. The fat rises to the top, so it's relatively easy to remove. I'm sharing three ways to accomplish this.
- Skim a large spoon over the surface of the liquid catching the fat. Discard and repeat until any visible fat has been removed.
- Use a fat separator. This gadget is a pitcher fitted with a strainer on the top and a spout near the bottom. The strainer catches small bits that you may not want in your broth. The spout is fitted with a stopper. Since fat rises to the top, this spout allows you to pour off just the broth, leaving the fat behind.
- If making the short ribs ahead of time, strain the liquid and transfer it to the refrigerator. The fat will rise to the top and solidify once chilled. Then, simply remove the hardened fat from the top and discard it.
Make-ahead method
You can easily turn this into a weeknight meal by preparing the short ribs ahead of time.
- Cook the ribs according to the recipe directions. Shred the meat, strain the veggies, and skim the fat from the cooking liquid.
- Transfer the meat to an airtight container. Transfer the strained liquid to another container. Store both in the refrigerator.
- When ready to serve, make the risotto. While the risotto cooks, add the meat and strained broth to a saucepan and slowly reheat.
- Top the risotto with the meat and spoon some of the broth around the edge of the risotto, if desired.
Expert Tips
- Use a cast-iron Dutch oven (or a similar heavy pot) to cook the ribs. Using a pot that can go from stove to oven allows you to sear the ribs on the stovetop and then transfer them to the oven to finish cooking.
- Use a wide-bottomed pan to cook the risotto. A pan with a larger surface area will help the risotto cook faster.
- Warm the broth for the risotto before adding it to the rice. Adding warm liquid to the rice helps it cook faster.
Recipe FAQs
What meat goes best with risotto?
There are many delicious options for adding protein to risotto. Beef, such as short ribs or thin-sliced steak, chicken, salmon, shrimp, and scallops are all great options.
Can I use boneless short ribs in this recipe?
Yes, you can. While the bone provides flavor, you can cook boneless ribs in the same manner until the meat shreds apart.
Should I remove the fat from the short ribs?
The fat provides tons of flavor and contributes to the tenderness of the slow-roasted meat. I would only remove fat if there is an excessive layer on the outside of the ribs.
Serving
Family style - Add the shredded short rib meat to the top of the risotto. Garnish with fresh thyme and more Parmesan if desired. Bring the casserole to the table and serve.
Individual portions - Spoon the risotto into shallow bowls. Top with some of the short rib meat and spoon some of the strained broth around the edge of the bowl. Garnish as desired and serve.
Alternatively, you can leave the meat on the bone and serve a rib on top of each portion of risotto.
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📖 Recipe Card
Beef Short Rib Risotto
Fall-apart tender short ribs are perfect served on top of creamy risotto. This comfort dish is casual enough for anytime and fancy enough for special times.
EQUIPMENT
Ingredients
Short ribs
- 1 ¾ - 2 pounds beef short ribs (see notes)
- ¼ teaspoon Kosher salt (plus more as needed)
- ¼ teaspoon pepper (plus more as needed)
- olive oil (or similar)
- 2 carrots (cut into large pieces)
- 3 stalks celery (cut into large pieces)
- ½ large onion (cut into large pieces)
- 1 teaspoon minced garlic
- 2 teaspoons tomato paste
- 4 cups low-sodium beef broth
- 1 fresh bay leaf
- 8-10 sprigs fresh thyme
Risotto
- 2 tablespoons unsalted butter
- ½ cup diced onion
- salt and pepper
- 1 ½ cups Arborio rice
- 4 cups low-sodium chicken broth
- ½ cup grated Parmesan cheese
Instructions
Beef Short Ribs
- Preheat the oven to 325℉. Heat a Dutch oven over medium-high heat.
- Season the short ribs on all sides with salt and pepper. Add a drizzle or two of oil (approx. 2 teaspoons) to the pot. Add the ribs to the pan and cook for 1-2 minutes per side until golden brown. Transfer the ribs to a plate.
- Add the carrots, celery, and onion to the pot. Season with a pinch of salt and pepper. Cook for 3-4 minutes. Stir in the garlic and tomato paste. Cook for another minute.
- Add the beef broth and fresh herbs. Add the ribs back in, nestling them into the liquid.
- Cover and transfer to the oven. Cook for 1 ½ to 2 ½ hours or until the meat is falling off of the bone. For smaller ribs, start checking for doneness after 1 ½ hours. Larger ribs will take longer.
- When done, transfer the ribs to a plate. When cool enough to handle, remove the bone and any excess fat. Shred the meat. Strain the liquid and skim the fat off the top. A fat separator makes easy work of this. (see notes)
Risotto
- Add the broth to a saucepan and heat over low while preparing the rice.
- Heat a large, shallow casserole (or deep skillet) over medium heat. Add the butter to melt. Add the onion and cook for 3-4 minutes until soft and translucent. Season with a pinch of salt and pepper.
- Add the rice and cook for 2-3 minutes to toast the rice, stirring frequently.
- Add two ladles of broth to the rice. Stir frequently while the rice slowly absorbs the liquid. When the liquid has been absorbed, add another ladle of broth. Cook until the broth has been absorbed before adding more broth, stirring frequently. Repeat until all of the broth has been added. The rice should be soft and have a creamy consistency.
- Take a small taste. If the rice is still firm, add more broth and cook until the rice softens. When done, turn off the heat and add the Parmesan cheese. Stir to combine. Taste again and season with salt and pepper as needed.
- To serve family style, top the risotto with the shredded meat. For individual portions, spoon the risotto into shallow bowls. Top with some of the short rib meat and spoon some of the strained broth around the edge of the bowl. Garnish as desired.
Notes
- If you don't have access to bone-in ribs, boneless can be used. Cook until the meat falls apart. Start checking earlier, as boneless ribs usually cook faster.
- The fat on the ribs provides tons of flavor and contributes to the tenderness of the slow-roasted meat. I recommend only removing the fat if there is an excessive layer on the outside of the ribs.
- Use a cast-iron Dutch oven (or similar heavy pot) to cook the ribs. Using a pot that can go from stove to oven allows you to sear the ribs on the stovetop and then transfer to the oven to finish cooking.
- Use a wide-bottomed pan to cook the risotto. A pan with a larger surface area will help the risotto cook faster.
- Warm the broth for the risotto before adding it to the rice. Adding warm liquid to the rice helps it cook faster.
- 3 ways to skim the fat from the cooking liquid:
-
- Skim a large spoon over the surface of the liquid catching the fat. Discard and repeat until any visible fat has been removed.
- Use a fat separator. This gadget is a pitcher fitted with a strainer on the top and a spout towards the bottom. The strainer catches small bits that you may not want in your broth. The spout is fitted with a stopper. Since fat rises to the top, this spout allows you to pour off just the broth, leaving the fat behind.
- If making the short ribs ahead of time, strain the liquid and transfer it to the refrigerator. The fat will rise to the top and solidify once chilled. Then, simply remove the hardened fat from the top and discard it.
- Cook the ribs according to the recipe directions. Shred the meat and strain the veggies and skim the fat from the cooking liquid.
- Transfer the meat to an airtight container. Transfer the strained liquid to another container. Store both in the refrigerator.
- When ready to serve, make the risotto. While the risotto cooks, add the meat and strained broth to a saucepan and slowly reheat.
- Top the risotto with the meat and spoon some of the broth around the edge of the risotto, if desired.
Nutrition
Calories: 715kcal | Carbohydrates: 72g | Protein: 47g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1063mg | Potassium: 1556mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5657IU | Vitamin C: 10mg | Calcium: 207mg | Iron: 8mg
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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Dave S
For the risotto, do you make it with the short rib broth or chicken broth?
Abbey McDermott
Dave,
I use chicken broth to make the risotto. Vegetable broth can also be used.