A comforting recipe for Red Wine Short Rib Risotto, featuring tender, braised bone-in short ribs served over a creamy Arborio rice risotto infused with red wine and Parmesan cheese.
1. Season a bowl of flour with paprika, garlic powder, salt, and pepper.
2. Coat 2.5 to 3 pounds of bone-in short ribs in the seasoned flour.
3. In an oven-safe pot, brown the short ribs on medium heat with oil. Once browned, set them aside.
4. Deglaze the pan with 1.5 cups of red wine and 1 cup of beef broth.
5. Add 4 tablespoons of butter, one diced onion, fresh thyme, 1 tablespoon of freshly minced garlic, and salt & pepper to taste to the pan.
6. Once the mixture comes to a simmer, add the browned short ribs back into the pan.
7. Cover the pot and cook in the oven for 2 hours at 350 degrees Fahrenheit.
8. When the short ribs are done, let them rest (covered) for 20 minutes while you cook the risotto.
9. For the risotto, in a separate pot, add 4 tablespoons of butter on medium heat.
10. Add 3 large minced shallots and 1 tablespoon of freshly minced garlic and cook for a minute or two until fragrant.
11. Add 1.5 cups of Arborio rice and cook for about 2 minutes.
12. Pour in 1/2 cup of red wine and cook until it's fully absorbed.
13. Slowly add 3.5 cups of warm beef broth, about a cup at a time, letting each cup fully absorb before adding the next.
14. Once the liquid is fully absorbed and the risotto is creamy, turn off the heat.
15. Stir in about 2 cups of freshly shredded Parmesan cheese, salt and pepper to taste, and 1 cup of chopped fresh parsley.
16. Serve the short ribs over the risotto and enjoy.
