Slow Cooked Beef Short Ribs with Creamy Risotto (SUPER TENDER!!)

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Издатель
Braised Short rib in red wine and beef stock, the stock is then reduced to syrupy consistency, to use as a sauce. Served with a Parmesan cheese risotto!

Recipe:
For the Short rib: Season short rib with salt and pan sear until you develop a color. Remove the ribs from the pan and add sliced carrots, celery and shallots. Add tomato paste and cook. Deglaze with red wine and reduce. Put the ribs back into the pan and add beef stock. Cover with cartouche and cook for 4 hours. After 4 hours, remove ribs and reduce the stock until syrupy (make sure to check for seasoning every now and then so it doesn't end up salty)and glaze the ribs.

For the Risotto: Sautee finely chopped shallots, then add arborio rice and roast the rice until translucent. Add white wine and reduce. Then add the vegetable stock in increments, stirring constantly and allowing the liquid to absorb fully before adding more. Once cooked, turn the heat off and add grated parmesan and butter to make the risotto creamy!

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