Braised Short Rib Risotto

Risotto topped with beef short rib in a bowl.

4.75 from 12 votes

Braised Short Rib Risotto is the perfect blend of indulgence and comfort. Whether you're looking to impress your guests or simply enjoy a restaurant-worthy meal at home, this satisfying dish feels like a warm hug.

Prep Time20

Cook Time2 55

Total Time3 15

Course: Main Dish

Cuisine: American

Servings:

Calories: 745kcal

Author: Abbey McDermott

Equipment

dutch oven

Ingredients

Short ribs

1 ¾ - 2 pounds beef short ribs see notes
½ teaspoon Kosher salt plus more as needed
½ teaspoon pepper plus more as needed
1 tablespoon extra-virgin 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

4 cups low-sodium chicken broth or vegetable broth
2 tablespoons unsalted butter
½ cup diced onion
salt and pepper
1 ½ cups Arborio rice
½ cup grated Parmesan cheese

Instructions

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 the oil 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.
1 ¾ - 2 pounds beef short ribs, ½ teaspoon Kosher salt, ½ teaspoon pepper, 1 tablespoon extra-virgin olive oil
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.
2 carrots, 3 stalks celery, ½ large onion, 1 teaspoon minced garlic, 2 teaspoons tomato paste, 4 cups low-sodium beef broth, 1 fresh bay leaf, 8-10 sprigs fresh thyme
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. Or chill the liquid and scrape the fat off the top once solidified. (see notes)
For the risotto, add the broth to a saucepan and heat over low while preparing the rice.
4 cups low-sodium chicken broth
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.
2 tablespoons unsalted butter, ½ cup diced onion, salt and pepper, 1 ½ cups Arborio rice
Add two ladles of broth to the rice. Stir frequently while the rice slowly absorbs the liquid. Once 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. 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. Season with salt and pepper as needed.
½ cup grated Parmesan cheese
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 can't find 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) that can go from stovetop to oven.
Use a wide-bottomed pan to cook the risotto. A pan with a larger surface area will help the risotto cook faster.
To make ahead: Cook the ribs according to the recipe directions. Shred the meat and strain the vegetables and skim the fat from the cooking liquid. Refrigerate and gently reheat while making the risotto.

Nutrition