Beef Short Rib Risotto

Ingredients

• 1.36–1.59 kg (3–3½ lb)beef short ribs
• 30 ml (2 tablespoons)extra virgin olive oil
• 237 ml (1 cup)dry sherry
• 946 ml (4 cups)beef stock
• 284 g (10 oz)pearl onions, peeled
• 3 clovesgarlic, smashed and peeled
• 1bay leaf
• 946 ml (4 cups)low-sodium chicken stock
• 237 ml (1 cup)water, or additional chicken stock
• 15 ml (1 tablespoon)extra virgin olive oil
• 1 largeshallot, peeled and chopped
• 454 g (16 oz)cremini mushrooms, stemmed and sliced
• 300 g (1½ cups)arborio rice
• 1 clovegarlic, minced
• 118 ml (½ cup)dry white wine
• 25 g (¼ cup)grated Parmesan
• To tastesalt and pepper
• To taste, optionalfresh parsley, chopped, for garnish

Instructions

1. 1

   Season the ribs

   Season the short ribs generously with salt and pepper. If possible, leave them at room temperature for about 1 hour.

2. 2

   Brown the ribs

   Heat 30 ml (2 tablespoons) olive oil in a large skillet over medium heat. Brown the short ribs in batches, with enough in the pan to fill it, for about 2 minutes on each side or until golden and caramelised. If the meat does not release easily, give it more time before turning. Transfer the browned ribs to the slow cooker.

3. 3

   Deglaze the skillet

   Remove excess fat from the skillet, then pour in the dry sherry and scrape up the browned bits. Cook over medium heat until reduced by half, about 2–3 minutes, then pour it into the slow cooker.

4. 4

   Slow-cook the ribs

   Add the beef stock, peeled pearl onions, smashed garlic and bay leaf to the slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours, until the meat is very tender.

5. 5

   Warm the stock

   Put the chicken stock and water in a medium saucepan. Heat over medium heat until simmering.

6. 6

   Cook mushrooms and rice

   Heat 15 ml (1 tablespoon) olive oil in a separate medium saucepan or sauté pan over medium heat. Add the shallot and mushrooms; cook for about 3–4 minutes, until the mushrooms have softened and their liquid has evaporated. Stir in the arborio rice and toast for about 1 minute, stirring constantly. Add the minced garlic and sauté for 30 seconds.

7. 7

   Finish the risotto

   Pour in the white wine and bring it to a boil. Cook until reduced by half, about 2 minutes, then add 1 cup of the warm stock mixture. Stir occasionally, adding another cup of stock when the liquid is almost absorbed. Continue until all the stock has been added and the rice is tender. Take the pan off the heat, stir in the Parmesan and season with salt and pepper to taste.

8. 8

   Serve the dish

   Strain the short ribs and pearl onions from the slow cooker and serve them over the risotto. Add chopped parsley on top if desired.

What is short rib risotto?

This American-style dish pairs braised beef short ribs with mushroom risotto, bringing together a slow-cooked main and a creamy rice dish. Its appeal is the contrast between tender, savoury meat and rice cooked gradually in stock.

Here, the ribs cook with sherry, beef stock, pearl onions, garlic and bay leaf, while cremini mushrooms add depth to the risotto. Making the rice shortly before serving keeps its texture at its best.

Nutrition and macros by portion

The nutrition label shows one serving as written: 853 calories, 64g protein, 54g carbs, 37g fat.

The rice supplies most of the carbohydrates, while the short ribs contribute much of the protein and fat. Parmesan and olive oil add further fat, and the stocks and seasoning contribute sodium. Pair a serving with green vegetables or salad for a fresh, lighter contrast.

Why short ribs suit slow cooking

Bone-in short ribs have plenty of connective tissue, so the recipe gives them a long, gentle cook until very tender. Browning them first builds a caramelised surface and leaves flavour in the skillet for the sherry.

The slow-cooker liquid also includes beef stock, onions and aromatics. Straining the ribs and onions at the end makes them easy to arrange over the risotto.

Building flavour in the risotto

Mushrooms first: Cook them with the shallot until softened and their liquid has evaporated, so they do not dilute the rice as it cooks.

Rice next: Toast the arborio briefly, stirring constantly, then add the garlic for just 30 seconds. This order gives the grains a light coating of oil without letting the garlic scorch.

Wine and stock: Reduce the wine before adding warm stock a cup at a time. Keeping the stock warm helps the risotto continue cooking steadily.

How to tell when the risotto is ready

Add the next cup of stock when the previous addition is almost absorbed, rather than letting the pan become completely dry. Stir occasionally as the rice cooks, and taste it near the end for tenderness.

The finished rice should be tender, with a creamy consistency. Take it off the heat before stirring in the Parmesan and seasoning.

Timing the two parts

The ribs need 7–8 hours on low or 4–5 hours on high, plus time to brown them and reduce the sherry. The risotto cooks on the hob after the ribs are nearly ready, so the rice is served freshly made.

If the ribs finish before the rice is ready, keep them in their slow-cooker liquid while you prepare the risotto. Set out and measure the risotto ingredients beforehand to make the final cooking easier.

Serving suggestions

Spoon the risotto onto warm plates and place the ribs and pearl onions on top. A little of the strained cooking liquid can be added at the table if you want a more savoury finish.

A crisp green salad or simply cooked green vegetables work well alongside the rich meat and rice. Parsley adds a fresh note as an optional garnish.

Recipe notes & tips

• Brown the ribs in batches if needed so they have room to develop a golden crust.
• Wait until the meat releases easily from the skillet before turning it.
• Scrape the skillet thoroughly when adding the sherry to capture the browned bits.
• Keep the stock mixture simmering gently while you cook the risotto.
• Add the stock gradually and wait until each addition is nearly absorbed.
• Taste the rice before taking it off the heat so you can judge its tenderness.

Variations

• Fresh herbs: Add chopped thyme to the slow cooker for an additional herbal note.
• Other mushrooms: Use sliced button or chestnut mushrooms in place of cremini.
• Extra greens: Serve with wilted spinach or steamed green beans on the side.
• More savoury depth: Stir a little extra Parmesan into the risotto before serving.
• No sherry: Use additional beef stock to deglaze the skillet instead.

Common mistakes to avoid

• Crowding the skillet: The ribs may steam rather than brown; cook them in batches.
• Turning too early: If a rib sticks, leave it briefly until it releases from the pan.
• Skipping the reduction: Reduce the sherry by half so its flavour is concentrated before it goes into the slow cooker.
• Adding cold stock: Keep the stock mixture warm so it is ready to add to the rice.
• Pouring in all the stock at once: Add it a cup at a time so you can monitor the rice as it cooks.
• Overcooking the garlic: Add the minced clove after toasting the rice and sauté it for only 30 seconds.

How to store

Refrigerate leftover ribs and risotto separately in airtight containers for up to 3 days. Reheat the ribs with a little cooking liquid and warm the risotto gently on the hob with a splash of stock or water, stirring until hot.

Frequently asked questions