Beef Short Rib and Red Wine Risotto

by Jeff Mosher



4 lbs. beef short ribs
1 medium yellow onion, cut into a large dice
1 large leek, cut into a large dice
3 ribs celery, cut into a large dice
2 large carrots, cut into a large dice
1 head of garlic, split
1 bunch English thyme
1 bay leaf
1 tablespoon black peppercorns
2 cups medium-bodied red wine
6 cups chicken stock
1 large pinch of salt
2 tablespoons grapeseed oil


3 cups Carnaroli rice
1 medium yellow onion
4 tablespoons grapeseed oil
Beef braising liquid, should be about 5 cups
3 cups chicken stock (you want about 8 cups of stock total to cook the rice)
1 cup medium-bodied red wine
1 bunch English thyme
2 bay leaves
2 tablespoons black peppercorns
2 lemons, juiced
1 cup grated Parmigiano Reggiano
2 T crème fraîche (can substitute mascarpone or butter)

Optional Vegetable Additions

8 oz mushrooms, cut into bite size pieces and sautéed
1 bunch braising greens such as rainbow chard, kale, or spinach (washed and cut or torn into 2-3” pieces)
2 bunches of chives, minced

Salt and black pepper to taste

Braising the Ribs

Heat a large braising pot or Dutch oven. Season the ribs all over with salt and pepper. Once the pot is hot, add the short ribs and brown on all sides on medium-to-high heat. Once the ribs are nicely browned on all sides, remove them from the pan. Pour out the grease from the pan and add fresh grapeseed oil. Now add the vegetables. Brown the vegetables on medium heat for 4 minutes. Add the wine and reduce the heat to a simmer. Tie up the herbs and peppercorns in cheese cloth so that you do not need to pick them out later. Add to the pot. Once the wine has reduced by half, return the ribs to the pot and add the chicken stock. The braising liquid should come up halfway on the ribs. Now add your pinch of salt. Bring the liquid to simmer, cover and transfer to a 300 degree oven. Cook for 2 ½ - 3 ½ hours. The ribs are done when the meat easily pulls apart. Once done, remove from the oven and let cool at room temperature for one hour. Remove the rib bones and cut the meat into a 1” dice. Reserve the braising liquid to cook the risotto.

Cooking the Rice

Cut the onion into a small dice. Heat 4 tablespoons of grapeseed oil in a large pot for 1 minute. Turn heat down low and add the onions. Sauté for 5 minutes and add the rice. Toast the rice for 3 minutes in the pan with the oil and onions, stirring frequently with a wooden spoon. Tie up the herbs and spices in cheese cloth and add to the pot. Add the red wine and cook for approximately five minutes, until the wine cooks off. While the wine is cooking, heat the beef braising liquid and chicken stock. When the wine has cooked off add a couple of ladles of stock and stir it into the rice. Season the rice with a couple pinches of salt and stir. Slowly keep adding stock and stirring the risotto. It should take about 2 quarts of stock and 20 minutes to cook the risotto. It is done when it is al dente, still with some texture and bite. You can prepare the rice ahead of time if you pull it out a few minutes before it is done, when it still has a lot of bite, and spread it out on a sheet pan to cool. If serving immediately, add the short rib pieces, and optional vegetables. Add the crème fraîche, lemon juice, and half the cheese. Stir and taste. Season the risotto with additional salt or lemon to taste. Serve in bowls and garnish with minced chives and the remaining cheese. Bon appétit!

Wine notes

The rich, unctuous flavor of braised short ribs is a natural match for the 2017 Oakville District Cabernet Sauvignon. The short ribs coat the mouth, helping to tame the tannins in the wine and letting the fruit character shine through. The acidity from the wine, crème fraîche and lemon help to balance the richness in the dish.

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