Red wine braised short rib risotto with mushrooms is an amazing, rich, restaurant quality meal you can cook at home with step by step instructions!
If I was told that I had to cook dinner for a group of people that I wanted to impress, or if I really wanted to treat someone I love with a delicious, restaurant quality meal, this is what I would make. Short ribs that are fried lightly then stewed for hours in a delicious red wine gravy, on top of a glorious pile of creamy parmesan mushroom risotto. It’s rich and decadent and the kind of meal that you want to scarf down, but it’s so good you stop to savor the flavor in every bite.
Have you guys ever made risotto? Have you ever made short ribs? Scale of 1-10 how intimidated are you? This recipe might sound long and difficult, but a litle bit of focus and I promise you can knock it out of the park! I think it’s really important to know how to cook at least one “gourmet” meal. One meal that you’d be proud to serve to whoever is a guest in your home.
As much as I love easy meals, and thirty minute meals, I also love making risotto. There is something about sitting there and stirring, watching it come together. It’s amazing to me that only a few ingredients can create something, not too sound too blogger cliche, but kind of freaking magical. It’s not at all hard, it’s not at all quick, but it is simple.
So, let’s get started because short rib risotto is my favorite dish to make and I have a lot of pictures to show you guys how to pull this off step-by-step.
Take out your short ribs and season them with salt and pepper, pressing it into the meat. Heat two tbsp of butter in a dutch oven over medium high heat, and sear your short ribs on all 4 sides. Sear in two batches if necessary, depending on your pot size and how much you are making. We aren’t cooking the meat, just browning it for about 30-45 seconds on each side. When you’re done remove the short ribs from the dutch oven and set them aside.
Small dice your carrots, onions, and celery and add them to dutch oven, coating them with the leftover butter and grease. (See my short ribs just chilling on a plate back there? They’re fine, don’t rush.)
Cook veggies until soft and then add in tomato paste and flour, stirring it until well combined. Let it cook for a minute or two, until it looks similar to the picture below.
Next, add in an entire bottle of wine (minus maybe half a glass for quality taste testing), and a cup of beef stock. I know an entire bottle is a bit, and it might feel painful to pour it in, but I promise it’s not going to waste. I recommend using a cab sauv. As far as cost goes, don’t break the bank. I use a $6 bottle of Rex Goliath and think it’s delcious. Turn that heat up and let it boil down for 10 minutes. By this time your liquids should have reduced quite a bit, and should be fairly thick. Now you can add your short ribs back in (plus any juice that might have collected), your heads of garlic, and your herbs.
Put the lid on and stick her in the oven for about two hours until the meats falling right off the bone, and you can no longer handle the amazing smell that is filling your home.
Your short ribs are done. Or at least you’re done with them. The oven will do all the hard work for you! Next up is the risotto. This amount of risotto takes about 30-45 minutes to make, so pour yourself a glass of wine and relax for an hour before you get started. Then we’ll make the mushrooms. Unless you hate mushrooms, which I do not approve of by the way, then skip this step. Start by heating two more tbsps of butter in a large skillet over medium heat. Put your sliced mushrooms in the melted butter, and try to spread them out so that they are all laying flat. Don’t move them for at least a minute. Then flip them over and repeat until they are a golden, sauteed, buttery brown. Remove them from the pan and set aside
Before we start the risotto, I want to talk about a few tips. First, if you have a wooden spoon, I’d recommend using it. If you don’t you don’t need to buy one, wooden spoons a just a bit more gentle on the grains. Second, add warm broth to your risotto as you cook. You can either put your broth in a large bowl and microwave it, or you can put it in a saucepan to keep it warm as you add. Again, none of these are deal breakers, just tips for your best homemade risotto!
Heat another tbsp of butter in your skillet, don’t bother washing it out, and add 1 tbsp of minced garlic. Stir until it becomes fragrant, then add your arborio rice. Wait, what the heck is arborio rice? Glad you asked. It’s an Italian short grain rice, and it’s much starchier than regular white rice, so don’t go trying to make any substitutes 🙂 It’s how risotto gets so creamy! Coat the rice in the butter, and then add in your white wine. (I know, I know, there is not shortage of wine in this recipe. I have no apologies.)
Add your broth in about 3 batches. Gently stir and let it simmer until the broth is almost completely absorbed and the rice is getting creamy. Continue this process until the broth is gone. This is how the risotto should look when it’s done. Notice all the liquid isn’t completely absorbed, leaving it creamy and smooth. And amazing. Go ahead and take a bite at this point.
Add the parmesan and mushrooms back in and stir to combine.
You’re done! Remove the short ribs from the oven and spoon off the fat by dipping a spoon just below the surface. To plate, serve a pile of risotto in a large shallow bowl (if you have one), and place a short rib on top with a spoonful or two of the delicious gravy.
- FOR THE SHORT RIBS
- 2 tbsp butter
- 2 lbs short ribs
- 2-3 carrots peeled
- 2 stalks of celery
- 1 medium yellow onion
- 6 oz. can tomato paste
- 2 tbsp flour
- 1 750 ML bottle of red wine (I use cab sauv)
- 1 cup beef broth
- 2 heads of garlic with top removed
- 1 tbsp oregano dried or fresh
- 1 tbsp thyme dried or fresh
- ½ tsp rosemary
- salt and pepper to taste
- FOR THE RISOTTO
- 3 tbsps of butter separated
- 8 oz baby bella mushrooms sliced
- 1 tbsp minced garlic
- 1 cup arborio rice
- ½ cup dry white wine (I use pinot grigio)
- 3 cups chicken broth
- ½ cup garted parmesan
- Preheat your oven to 350 degrees.
- Start by seasoning your short ribs with salt and pepper and heating butter in a dutch oven over medium high heat.
- Add your short ribs to the dutch oven and sear on all four sides for about 45 seconds each side. Remove from the heat and onto a plate.
- Small dice your carrots, onion, and celery and add to the dutch oven, coating in the leftover butter and grease. Cook for about 5 minutes unti soft and then add in tomato paste and flour. Stir to combine and cook for another minute.
- Add 1 bottle of red wine and your beef broth. Bring to a boil for 10 minutes and then turn down the heat. Add your short ribs, and any juice that collected, and your heads of garlic and seasonings. Put the lid on and stick in the oven for about 2 hours, until the meat is falling off the bone.
- Wait about an hour or so, then start your risotto by making the mushrooms. Heat 1 tbsp butter in a large skillet over medium heat. Add your sliced mushrooms to the skillet and saute until they are golden brown. Remove from the heat and set aside.
- Add one more tbsp of butter to your skillet and your garlic. Cook until your garlic becomes fragrant and then add in your cup or rice. Coat the rice in the butter and then pour in the wine. Let it sizzle and cook for a minute and then add in ⅓ of your chicken broth. Gently stir the rice continuously, and let it simmer until it is almost completely absorbed and the rice becomes creamy. Repeat this process until the broth is gone, leaving a small amount of liquid in the pan for creaminess.
- Add your parmesan and mushrooms to the risotto and stir to combine. Remove from the heat.
- Remove your short ribs from the oven, and remove the fat by dipping a spoon just below the liquid surface and spooning it out.
- To plate, serve your risotto in a shallow bowl if you have one, with a short rib on top and a spoonful or two of gravy. I like to top with a little bit of parsley for color.