Creado con IA
Classic Risotto with Braised Short Ribs
90 min 600 kcal por ración Media
Ingredientes
4 Raciones
- Arborio rice1 cup
- beef broth4 cups
- short ribs1 pound
- onion1 medium
- garlic2 cloves
- Parmesan cheese1/2 cup
- olive oil2 tablespoons
- red wine1/2 cup
- saltto taste
- pepperto taste
Preparación
- 1
Preheat your oven to 325°F (165°C).
- 2
Season the short ribs with salt and pepper.
- 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
In the same pot, add the remaining olive oil and sauté the chopped onion and minced garlic until translucent.
- 5
Add the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- 6
Return the short ribs to the pot, add enough beef broth to cover the ribs, and bring to a simmer.
- 7
Cover the pot and transfer it to the preheated oven. Braise for about
- 8
5 to 3 hours, or until the meat is tender and falling off the bone.
- 9
Once the ribs are done, remove them from the pot and set aside. Strain the braising liquid and reserve.
