Whole Bottle Short Rib Risotto

    This risotto uses a whole bottle of red wine for a deep and sweet finish.


    • 8 Short Ribs
    • 4 Carrots
    • 4 Ribs Celery
    • 3 Cloves Garlic
    • 1 Cup Wine
    • 2 Tablespoons Balsamic
    • 2 Sprigs Thyme
    • Salt and Pepper
    • 4 Carrots
    • 4 Celery ribs
    • 3 Cloves Garlic
    • 2 Cups Arborio Rice
    • 1 Bottle Wine (minus the cup used earlier)
    • 1 Handful Parm
    • 2 Tablespoons Butter
    • Thyme


    1. Sear off 8 short ribs to brown on all sides and remove from pan. Add 4 carrots, 4 ribs of celery(rough chop), and 3 cloves of garlic(smashed and peeled) and saute for about 5 minutes. Add 1 cup of wine and 2 tablespoons balsamic vinegar and return the shortribs to the pot. Lightly simmer or toss it into the oven at 300 for 2.5 hours. Remove ribs and shred meat. Strain veggies from the liquid and remove the fat. Reserve liquid.
    2. Dice 4 carrots and 4 celery ribs, and mince 3 cloves of garlic. In some oil, cook the celery and carrots down for about 7 - 10 minutes. Add the garlic and cook 1 minute. Add 2 cups of arborio rice and stir to coat with oil and lightly toast.Start adding wine from the bottle slowly while stirring constantly, about ⅓ of the bottle at a time, adding more as the liquid dries up. When the bottle is done, add the braising liquid from before and continue to stir. If that finishes too before the rice is tender, start using a box of veggie stock. When the rice is about ready, add the short ribs back to the pot. Add 2 tablespoons of balsamic. Next remove from heat and stir in a handful of parm and a few tablespoons of butter.  Serve and top with a little thyme.


    There is actually more than a whole bottle of wine in the risotto, because the shortrib braising liquid has a cup of wine in it as well. One bottle and one cup is a great amount of wine to have in a recipe, because then you have an open bottle you need to finish! Despite having been to two wine tastings in the past three months, I am totally lost when it comes to wine knowlege. I bought a few different bottles that day and ended up using merlot because it was my favorite of the bunch. I imagine that any red wine that you like would make this dish a winner, just don’t buy a crappy/cheap bottle because the flavors really concentrate and come through in the final dish.

    Braise the short ribs in some wine and keep that tasty liquid.

    Celery and carrots in with the rice.

    Cook like you normally would make risotto. Just instead of chicken stock, first use the bottle of wine, followed by the braising liquid, then some veggie stock if the rice isn’t done by then.

    The beef goes back in when the rice is almost ready.

    Lastly some butter and parm after it is off the heat.

    The risotto should still be liquidy and not able to stand up on its own. When placed on a plate, it should spread out.

    Tasty tasty stuff.

    Serve with the same wine that is in it.

    As I mentioned, the flavor of the wine is really prominent in the final dish, but the alcohol edge is taken off from the cooking. (keep in mind however that it is a common misconception that all the alcohol is removed while cooking.)