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.
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.
To make ahead:
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.