Short rib Risotto
Make mealtime special with short rib risotto. Enjoy a cozy, delicious dish that is both comforting and satisfying.
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Ingredients
Short ribs
- 5 pounds Short ribs, english cut
- 2 tbsp Butter
- 1 cup Pinot grigio
- 5 cups Beef broth
- 1/2 Yellow onion, sliced
- 3 cloves Garlic
- 2 sprigs Rosemary
- 1 tsp Sea salt
- 1 tsp Black pepper
Risotto
- 1 tbsp Butter
- 1 cup Yellow onion, dicced
- 8 oz White mushrooms, chopped
- 2 cloves Garlic, minced
- 1½ cups Arborio rice
- 1/2 cup Pinot grigio
- 5 cups Chicken broth
- 1 cup Water
Instructions
- In a large cast iron skillet, melt the butter over medium high heat.
- Season the short ribs with salt and pepper and sear on all sides.
- Place the seared short ribs into the crockpot. Add the pinot grigio, beef broth, onion slices, garlic, salt, pepper, and rosemary to the crockpot. Cover and cook on low heat for 8-10 hours. (or until the meat is tender and falling off the bones)
Risotto
- In a saucepan, melt 1 tbsp of butter over medium heat. Add the diced onions, mushrooms, and garlic and sauté until softened.
- Add the rice and allow to toast in the pan for 3-4 minutes.
- Pour the pinot grigio into the pan, stirring to prevent sticking.
- Once the pinot has reduced to half, add the water to the saucepan.
- Allow the liquid to reduce to half and begin adding chicken broth, 1 cup at a time and reducing before adding more.
- Once all of the broth has been added and reduced, the risotto will be soft and creamy. Remove from the heat.
- Remove the short ribs from the crockpot and pull all of the meat from the bones.
- To serve, portion about 1 cup of risotto onto a plate and top with 1/2 cup of shredded short rib.
- See notes for additional instructions regarding saving the broth left in the crockpot!
Notes
* The broth left in the crockpot is very rich, flavorful and perfect for au jus or making gravy. After the liquid has cooled slightly, strain through a fine mesh strainer and refrigerate for at least 12 hours. Short ribs are very fatty, but the fat will rise to the top and once refrigerated can be easily removed. When the fat has risen and is one hard piece, remove from the pot and pour the remaining liquid into a jar to save either in the refrigerator for one week or freezer for up to 3 months.
Nutrition
Serving: 1cupCalories: 625kcal
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