Classic Risotto with Braised Short Ribs

Instructions

1. 1

   Preheat your oven to 325°F (165°C).

2. 2

   Season the short ribs with salt and pepper.

3. 3

   In a large oven-safe pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.

4. 4

   In the same pot, add the remaining olive oil and sauté the chopped onion and minced garlic until translucent.

5. 5

   Add the red wine to deglaze the pot, scraping up any browned bits from the bottom.

6. 6

   Return the short ribs to the pot, add enough beef broth to cover the ribs, and bring to a simmer.

7. 7

   Cover the pot and transfer it to the preheated oven. Braise for about

8. 8

   5 to 3 hours, or until the meat is tender and falling off the bone.

9. 9

   Once the ribs are done, remove them from the pot and set aside. Strain the braising liquid and reserve.

10. 10

    In a separate pot, bring the remaining beef broth to a simmer.

11. 11

    In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the Arborio rice and toast for 1-2 minutes.

12. 12

    Begin adding the simmering broth to the rice, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.

13. 13

    Continue this process until the rice is creamy and al dente, about 18-20 minutes.

14. 14

    Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper.

15. 15

    Serve the risotto topped with the braised short ribs and a drizzle of the reserved braising liquid.