Red Wine Short Rib Risotto Recipe




Start out by seasoning a bowl of flour with:
-paprika
-garlic powder
-salt & pepper

Coat 2.5 to 3 pounds of bone-in short ribs in the flour. Then brown them in an oven safe pot on medium heat with oil.

Once they’re done, set them aside and deglaze the pan with:
-1.5 cups red wine
-1 cup of beef broth

Then add:
-4 tablespoons of butter
-one diced onion
-fresh thyme
-1 tablespoon of freshly minced garlic
-salt & pepper to taste


Once it comes to a simmer, add your short rib back in the pan. Then cover and cook in the oven for 2 hours at 350 degrees. When they’re done, let them rest (covered) for 20 minutes while you cook the risotto.

For the risotto, in a pot add on medium heat:
-4 tablespoons of butter
-3 large minced shallots
-1 tablespoon of freshly minced garlic
-1.5 cups of Arborio rice


Cook for about 2 minutes then add a 1/2 cup of red wine and cook until it’s absorbed.
Then slowly add in 3.5 cups of warm beef broth. (It’s important that the broth is warm.)
Add about a cup at a time, letting each cup fully absorb before adding the next.

Once the liquid is fully absorbed, turn off the heat and add:
-about 2 cups of freshly shredded Parmesan cheese
-salt and pepper to taste
-1 cup of chopped fresh parsley

Enjoy

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