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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.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 pieces bone-in beef short ribs about 2-3 lbs total
  • 2 tablespoons olive oil for browning
  • 1 large onion chopped
  • 2 carrots chopped
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup red wine such as Cabernet Sauvignon
  • 3 cups beef broth preferably low-sodium
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup Arborio rice
  • 2 tablespoons olive oil or butter for risotto
  • 1 small onion finely chopped for risotto
  • 2 cloves garlic minced for risotto
  • 2 cups mixed mushrooms cremini, shiitake, and portobello, sliced
  • 4 cups chicken broth or vegetable broth
  • 1/2 cup dry white wine optional
  • 1/2 cup Parmesan cheese freshly grated
  • 1/4 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley chopped for garnish

Equipment

  • Large Dutch oven or heavy pot
  • Large skillet or saucepan
  • ladle

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Bring to simmer, cover, and reduce heat to low. Braise 2.5-3 hours until meat is fork-tender and falling off the bone.
  5. For risotto: Heat olive oil in large skillet over medium heat. Sauté onion 4-5 minutes until soft. Add garlic and cook 1 minute.
  6. Add mushrooms and sauté 5-7 minutes until golden brown and moisture is released.
  7. Add Arborio rice, stirring to coat. Toast 1-2 minutes. Add white wine if using and simmer until absorbed.
  8. 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.
  9. Remove risotto from heat. Stir in Parmesan cheese and heavy cream. Season with salt and pepper.
  10. 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.