Beef Short Ribs with Mushroom Risotto transforms tough cuts into restaurant-quality comfort food that will have your family asking for seconds. This rich, hearty dish delivers 40-50 grams of protein per serving while creating memories around your dinner table.
Picture this: It’s a crisp Sunday afternoon in Betty’s farmhouse kitchen, and the aroma of slowly braising short ribs fills every corner of the house. Her grandmother always said, “The best meals can’t be rushed, dear one,” and she was absolutely right. This Beef Short Ribs with Mushroom Risotto recipe carries forward that same patience and love – the kind that turns an ordinary evening into something special. The tender beef practically melts off the bone, while the creamy mushroom risotto creates the perfect canvas for those rich, wine-kissed braising juices. Time to roll up our sleeves and create some kitchen magic.
Why This Beef Short Ribs with Mushroom Risotto Belongs in Your Recipe Box
I’ve been perfecting this Beef Short Ribs with Mushroom Risotto for over two decades, and it never fails to impress both my family and dinner guests. The combination of slow-braised beef and creamy arborio rice creates restaurant-quality results right in your own kitchen.
Melt-in-your-mouth texture – The long, slow braising breaks down tough connective tissues for incredibly tender meat
Complete protein powerhouse – Delivers 40-50 grams of protein per serving to keep you satisfied
One-pot elegance – Sophisticated enough for special occasions yet comforting enough for Sunday dinners
Make-ahead friendly – Actually tastes better the next day as flavors meld together overnight
Pantry-smart ingredients – Uses accessible ingredients you can find at any grocery store
Impressive presentation – Looks like you spent all day cooking when the technique does most of the work
Understanding Your Ingredients
Bone-in beef short ribs serve as the star of this dish, providing rich marrow flavor and collagen that creates a silky braising liquid when cooked low and slow. I always choose ribs with good marbling and thick meat coverage.
Arborio rice forms the creamy foundation of our risotto, releasing starches gradually to create that signature velvety texture. Betty’s tip: never rinse arborio rice before cooking – you want those starches.
Mixed mushrooms (cremini, shiitake, and portobello) add layers of earthy, umami-rich flavor that complements the beef beautifully. In my kitchen, I prefer using at least three varieties for complexity.
Red wine deglazes the pot and adds depth to the braising liquid – choose something you’d enjoy drinking, like a good Cabernet Sauvignon.
Fresh herbs (rosemary, thyme, and bay leaves) infuse the braising liquid with aromatic warmth that makes the whole house smell incredible.
Parmesan cheese brings sharp, nutty notes that perfectly balance the rich beef and earthy mushrooms in every spoonful.
Heavy cream creates the final luxurious texture in the risotto, though you can substitute with butter for a slightly lighter version.
How to Make Beef Short Ribs with Mushroom Risotto
Step 1. I always start by patting the short ribs completely dry with paper towels, then season them generously with salt and pepper – this ensures a beautiful golden-brown sear.
Step 2. Heat olive oil in your Dutch oven over medium-high heat and brown the ribs on all sides for 8-10 minutes total, creating those flavorful caramelized bits.
Step 3. Remove the ribs and set aside, then sauté the onion, carrots, and garlic in the same pot until softened, about 5-7 minutes.
Step 4. Betty’s trick: Add the tomato paste and cook for 2-3 minutes to develop deeper flavor before deglazing with red wine.
Step 5. Scrape up all those beautiful browned bits from the bottom, then add beef broth and fresh herbs before nestling the ribs back in.
Step 6. After years of making this, I’ve learned that covering and braising at the lowest possible heat for 2.5-3 hours creates the most tender results.
Step 7. For the risotto, I start by sautéing the onion in olive oil until translucent, then add garlic for just one minute – any longer and it becomes bitter.
Step 8. Add the mushrooms and cook until golden brown and their moisture evaporates, concentrating those earthy flavors.
Step 9. Toast the arborio rice for 1-2 minutes until the edges become translucent, then add wine if using and let it absorb completely.
Step 10. The key I discovered is adding warm broth one ladleful at a time, stirring constantly and waiting for each addition to absorb before adding more – patience creates creaminess.
Step 11. Remove from heat after 20-25 minutes when the rice is al dente, then stir in Parmesan and cream for that final luxurious finish.
Keeping This Beef Short Ribs with Mushroom Risotto Fresh
I typically store leftovers in the refrigerator for up to 3 days in airtight containers, keeping the ribs and risotto separate to maintain the best textures. The braising liquid can be stored alongside the ribs and actually intensifies in flavor overnight.
Betty’s freezing method works well for the short ribs – they’ll keep frozen for up to 3 months when properly wrapped. However, I don’t recommend freezing the risotto as the rice texture becomes grainy when thawed.
For the best texture, I reheat the short ribs gently on the stovetop with their braising liquid over low heat for 10-15 minutes. The risotto reheats beautifully with a splash of warm broth or cream, stirring frequently until heated through.
Beef Short Ribs with Mushroom Risotto
Tender, fall-off-the-bone beef short ribs served over creamy, flavorful mushroom risotto. This rich and hearty dish delivers 40-50 grams of protein per serving.
Pat short ribs dry and season generously with salt and pepper. Heat olive oil in Dutch oven over medium-high heat and brown ribs on all sides for 8-10 minutes total. Remove and set aside.
In same pot, sauté onion, carrots, and garlic over medium heat until softened, about 5-7 minutes. Add tomato paste and cook 2-3 minutes.
Deglaze with red wine, scraping up browned bits from bottom. Simmer 3-5 minutes. Add beef broth, rosemary, thyme, and bay leaf. Return ribs to pot, ensuring they’re submerged.
Bring to simmer, cover, and reduce heat to low. Braise 2.5-3 hours until meat is fork-tender and falling off the bone.
For risotto: Heat olive oil in large skillet over medium heat. Sauté onion 4-5 minutes until soft. Add garlic and cook 1 minute.
Add mushrooms and sauté 5-7 minutes until golden brown and moisture is released.
Add Arborio rice, stirring to coat. Toast 1-2 minutes. Add white wine if using and simmer until absorbed.
Add warm chicken broth one ladleful at a time, stirring constantly. Wait until absorbed before adding more. Continue 20-25 minutes until rice is creamy and al dente.
Remove risotto from heat. Stir in Parmesan cheese and heavy cream. Season with salt and pepper.
Remove short ribs from pot and discard herbs. Serve ribs over risotto, spooning braising liquid on top. Garnish with fresh parsley.
Notes
Don’t rush the braising process – low and slow ensures tender meat. Use a mix of mushrooms for complex flavor. Keep broth warm when making risotto and add gradually while stirring constantly.
Perfect Partners for Beef Short Ribs with Mushroom Risotto
Can I substitute different cuts of beef for the short ribs? I recommend sticking with bone-in short ribs for the best flavor and texture, though boneless chuck roast can work in a pinch – just reduce cooking time by about 30 minutes.
What if I don’t have red wine for braising? Many home cooks find success with additional beef broth plus a tablespoon of balsamic vinegar, though the depth of flavor won’t be quite the same.
Can I make this dish ahead of time? Betty’s solution is to braise the ribs completely up to 2 days ahead – they actually improve with time. Make the risotto fresh when serving for the best creamy texture.
How do I know when the risotto is properly cooked? The rice should be creamy but still have a slight bite (al dente) when you taste it – this usually takes 20-25 minutes of gradual broth addition.
