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Beef Short Rib Risotto

Beef Short Rib Risotto: Comforting Creamy Perfection at Home

This Beef Short Rib Risotto is a creamy, comforting dish that combines tender short ribs with velvety risotto, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Short Ribs
  • 3 pounds Beef Short Ribs Boneless short ribs can make it easier to serve and eat.
  • 2 tablespoons Extra Virgin Olive Oil Feel free to use any neutral vegetable oil.
  • 0.5 cups Dry Sherry Beef stock works well if you don't have sherry.
  • 2 cups Beef Stock Opt for low sodium to control saltiness.
  • 0.5 pounds Pearl Onions Frozen pearl onions work just as well for convenience.
  • 4 cloves Garlic Smashed garlic creates a bolder taste compared to minced.
  • 1 leaf Bay Leaf Remove it before serving, as it’s not edible.
For the Risotto
  • 4 cups Low Sodium Chicken Stock You can swap it with more beef broth if preferred.
  • 1 cup Water Use additional chicken stock instead of water for richer flavors.
  • 1 piece Shallot Regular onions are a great alternative.
  • 8 ounces Cremini Mushrooms Button or shiitake mushrooms are equally delicious.
  • 1.5 cups Arborio Rice This rice’s starch is crucial for creaminess.
  • 0.5 cups Dry White Wine You can skip it for a non-alcoholic version.
  • 1 cup Grated Parmesan Freshly grated Parmesan yields the best results.
  • to taste Salt Essential for seasoning and amplifying flavors.
  • to taste Pepper Essential for seasoning and amplifying flavors.
  • 0.5 cups Freshly Chopped Parsley A burst of color and fresh flavor to garnish.

Equipment

  • slow cooker
  • Skillet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Season the beef short ribs generously with salt and pepper. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the short ribs for about 3-4 minutes on each side until browned. Transfer to your slow cooker.
  2. Deglaze the pan by adding half a cup of dry sherry, scraping up any brown bits. This will take about 2-3 minutes. Pour over the short ribs in the slow cooker.
  3. Add 2 cups of beef stock, half a pound of pearl onions, 4 smashed garlic cloves, and 1 bay leaf to the slow cooker. Cover and cook on low for 7-8 hours or high for 4-5 hours.
  4. In a separate saucepan, heat 4 cups of low sodium chicken stock and 1 cup of water until warm. In another skillet, heat 2 tablespoons of olive oil, sauté 1 finely chopped shallot and 8 ounces of sliced cremini mushrooms for about 5-6 minutes until soft.
  5. Add 1 and ½ cups of Arborio rice to the skillet, tossing to coat for about 2 minutes. Pour in half a cup of dry white wine, if using, and let it simmer until almost all the liquid evaporates, about 3 minutes.
  6. Gradually add the warm chicken stock and water mixture to the rice, about one ladleful at a time, stirring continuously. This should take around 18-20 minutes and the risotto should be creamy and tender but still al dente.
  7. Once creamy, stir in 1 cup of freshly grated Parmesan cheese until melted and well incorporated. Taste and adjust seasoning with salt and pepper.
  8. Remove the ribs and pearl onions from the slow cooker, discard the bay leaf. Serve over risotto and garnish with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 40gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

Store any leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently with a splash of broth.

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