I first discovered this recipe for Beef Short Ribs with Mushroom Risotto on another blog called Flavor the Moments. I’ve had Beef Short Ribs with Mushroom Risotto in a restaurant before and it was so amazing. So, when I found this recipe, I decided to make it to see if it was remotely similar to what I had in the restaurant. And truth be told…it was even better!!
My husband has made beef short ribs on occasion and they have always been spectacular. And I love to make mushroom risotto as a side dish when we are preparing a meal for a special occasion. I love risotto as much as I love short ribs, so combining the two is heaven on a plate for me.
Neither dish is difficult to make, they just take some time because the cooking process is slow and steady. But the tortoise always wins the race and you’ll be glad that you took the time to make this amazing dish!
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Beef Short Ribs with Mushroom Risotto
Course: EntreesCuisine: ItalianDifficulty: Easy4
servings30
minutes40
minutesIngredients
- Short Ribs:
3 – 3 1/2 lbs 3 – 3 1/2 beef short ribs
2 tbsp 2 extra virgin olive oil
1 cup 1 dry sherry
4 cups 4 beef stock
10 oz 10 pearl onions, peeled
3 cloves 3 garlic, smashed and peeled
1 1 bay leaf
- Risotto:
4 cups 4 low sodium chicken stock
1 cup 1 water
1 tbsp 1 extra-virgin olive oil
1 1 shallot, peeled and chopped
16 oz 16 cremini mushrooms, stemmed and sliced
1 1/2 cups 1 1/2 arborio rice
1 clove 1 garlic, minced
1/2 cup 1/2 dry white wine
1/4 cup 1/4 grated parmesan
salt and black pepper, to taste
freshly chopped parsley, for garnish
Directions
- Short Ribs:
- Season the short ribs generously with salt and pepper, and allow to stand at room temperature for about 1 hour if possible.
- Heat the olive oil in a large skillet over medium heat. Add enough short ribs to fill the pan and brown each side about 2 minutes or until golden and caramelized (if the meat doesn’t release easily from the pan easily, it’s not ready to be turned). Repeat until all of the short ribs have been browned, and place in the slow cooker and set aside.
- Degrease the skillet and add the dry sherry, scraping up the caramelized bits from the bottom of the pan. Cook over medium heat until reduced by half, about 2-3 minutes, and add to the slow cooker.
- Add the beef stock, peeled onions, garlic, and bay leaf to the slow cooker, and turn on low for 7-8 hours or low for 4-5 hours, until the meat is very tender.
- Risotto:
- Place the chicken stock and water in a medium saucepan and heat over medium heat until simmering.
- Heat the olive oil in a separate medium saucepan or sauté pan over medium heat. Add the shallot and mushrooms, and cook until the mushrooms have softened and the liquid has evaporated, about 3-4 minutes. Add the arborio rice and toast in the pan, stirring constantly, about 1 minute. Add the garlic and sauté 30 seconds.
- Add the white wine to the pan and bring to a boil. Cook the wine until it has reduced by half , about 2 minutes, then add 1 cup of the warm stock mixture. Stir the risotto occasionally, and repeat adding another cup of the stock mixture when the liquid has almost been absorbed. When all of the stock has been added and the risotto is tender, remove from heat and stir in the parmesan cheese and season with salt and pepper, to taste.
- Strain the short ribs and pearl onions from the slow cooker and serve over the risotto. Garnish with chopped parsley, if using, and enjoy!
Notes
- The easiest way to peel pearl onions is by blanching them in a pot of boiling water for 30-45 seconds. Drain under cold running water, and carefully peel off the skins. There’s some work involved here, but the tiny, caramelized pearl onions are completely worth the effort! You can always substitute the pearl onions with a sliced yellow onion — simply place the slices on the bottom of the slow cooker.
- The dry sherry adds another layer of flavor that I love. If you don’t have any on hand, simply deglaze the pan with some of the beef stock and add it to the slow cooker.
- The risotto should not be made until the short ribs are tender, but if your ingredients are all prepped ahead, it will come together in a breeze!
Inspired by Flavor the Moments
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