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Beef Short Rib with Mushroom Risotto

We love risotto, but pair it with short ribs and you take it to a whole new level.

Ingredients

Short Ribs

  • 3 1/2 lb short rib
  • 2 Tbs avocado oil
  • 1 cup dry red wine
  • 4 cup beef stock
  • 1 white onion chopped
  • 5 cloves garlic chopped
  • 1 bay leaf
  • salt and pepper to taste

Risotto

  • 4 Tbsp olive oil
  • 1 1/2 lb mushrooms sliced
  • 1 tsp salt
  • ground pepper
  • 1 small onion finely chopped
  • 1 1/2 cup arborio rice rinsed
  • 2/3 cup dry white wine
  • 6 cups chicken broth
  • 1/2 cup finely grated parmesan cheese more for serving
  • chopped fresh parsley for garnish

Instructions

Short ribs

  • Season the short rib liberally with salt and pepper.
  • Add the avocado oil to a pan, when hot add the short ribs and brown on each side, working in batches if needed.
  • Add to the slow cooker and set aside.
  • Add the onions to the pan and cook until softened, add the garlic and cook for 1 minute
  • Add the wine and deglaze the pan. Cook for 2-3 minutes and add to the slow cooker.
  • Add the beef stock, onions, garlic, bay leaf and salt and pepper to the slow cooker and cook on high for 4-5 hours or until the meat is tender.

Risotto

  • When the Short ribs are done start the risotto.
  • Place the chicken stock in a pan and bring to a low simmer.
  • Heat a large skillet on medium high, add the olive oil, when hot add the onions and cook until softened.
  • When onions are soft add the mushrooms to the pan. Cook for 3-4 minutes add the rice and toast for about one minute. Add the garlic to the pan and cook for one minute.
  • Add the wine to the pan and deglaze. Cook for 2 minutes. Reduce heat to medium low.
  • Add 1 ladle of chicken broth at a time to the pan, while stirring regularly.
  • When the liquid is almost absorbed add another ladle of stock, continue the process until all of the all broth is gone. The rice should be soft with a little bit of bite(texture).
  • Remove from heat and stir in the parmesan and salt and pepper.
  • Strain the short ribs, pull off of the bone if needed and serve over the risotto.
  • Garnish with more parmesan and chopped parsley. Enjoy!