Whole Wine Bottle Short Rib Risotto
This short rib risotto has a whole bottle of wine cooked right into it! It’s truly a wine lovers risotto dish, but surprisingly the wine does not overpower the whole thing. The dish ends up very balanced, with deep flavors from the wine, stock, parm, and short rib braising liquids.
The inspiration for this recipe
Do you ever had a few bottles of wine kicking around that you never seem in the mood to drink? Maybe someone brought it over when you were hosting a party and it isnt your favorite style. Maybe you are more picky about wine than the person who brought it. Or maybe you got two bottles thinking you would like it, but didn’t love the first one. This whole wine bottle short rib risotto is the perfect recipe to use up that bottle!
Braise the short ribs
Garlic, wine, stock, balsamic, honey, and chili flakes in with the seared short ribs. Cover and cook at 300 for 3 hours.
Start the risotto
Veggies in first, then some garlic, butter, and the arborio rice
Start adding the whole wine bottle to the short rib risotto
If you have ever made risotto you know that usually you deglaze with some wine, then start slowly adding stock or broth to the rice as you stir. We are just changing the ratios a bit, adding a lot more wine as it cooks, then a little broth later.
Finishing the whole wine bottle short rib risotto
When the bottle is done, start adding the braising liquid from the short ribs. If this runs out before the rice is tender, you can finish with more stock. Then finally, butter and parmesan cheese when it comes off the heat.
Serving the whole wine bottle short rib risotto
Add the risotto to the plate first, then top with the short ribs. Make sure the rice is soupy and not tight. You can always add a splash of stock or water before serving to loosen it up.
Top the whole wine bottle short rib risotto with parmesan cheese and serve!
So tasty, so tender. The slow cooked wine really adds a ton of depth. All the umami ingredients like onion, beef, stock, parm, butter, and wine really come together for a flavorful dish!
Twists on this recipe
Of course you could balance the amount of wine in this to your liking. Trade out as much of the wine with beef stock as you want. Especially if you want to sneak a glass while you are cooking.
If you have never made risotto, there are a ton of great tips in this reddit thread.
I have also made this where I took the beef off the bones and mixed it with the risotto and it’s also awesome and easier to eat, but less fancy plating. If you do it that way, you could also use a cheaper cut of meat.
I make a lot of fun twists on risotto, so if you like it, check out my chilli risotto, gin and tonic risotto, or this kimchi risotto!
Whole Wine Bottle Short Rib Risotto
Ingredients
Braise the meat
- 4 short ribs
- 1/2 teaspoon salt
- 1/2 cup red wine
- 1 cup beef stock
- 5 cloves garlic
- 2 tablespoons balsamic
- 1 tablespoon honey
- 1 teaspoon chili flakes
Cook the risotto
- 2 tablespoons olive oil
- 2 celery ribs diced
- 1 carrot diced
- 1/2 small onion diced
- 1/2 teaspoon salt
- 3 cloves garlic minced
- 4 tablespoons butter
- 1 cups arborio rice
- 2 cups beef stock (just in case)
- the remaining wine from the bottle
- 1/2 cup grated parm
Instructions
- Preheat oven to 300
- Season the short ribs with the salt. Cook the short ribs in a hot pan with some oil on all sides to brown. Transfer to a baking dish.
- Add the remaining short rib braise ingredients to the baking dish. Cover and bake for 1 hour. Flip the short ribs and bake another hour. Then uncover them and continue to bake until the short ribs are tender and just about falling apart.
- Add the oil to the risotto pan over medium heat. Add in the carrot, celery, and onion and season with salt. Cook 8 minutes to soften.
- Add in the garlic, half the butter, and the rice and cook another 5 minutes, stirring often, to lightly toast the rice.
- Add about half cup of wine and stir. Scrape the bottom of the pan to deglaze.
- Continue stirring and adding a little wine when it becomes dry. Cook about 20 minutes until you use all the wine.
- Remove the short ribs from the cooking liquid when they are done, and start using that braising liquid in the risotto the same way you were using the wine, adding a little at a time as needed.
- If you run out of that liquid before the rice is tender, you can finish with either water or beef stock.
- When the rice is just tender, add enough more liquid so it is loose and soupy, not tight. Remove from heat and stir in the other half of the butter and parm. Taste and add seasonings if needed.
- Serve on a plate with two short ribs on top and more parm if needed.
We’re so on the same page. I’m thinking about short rib mac and cheese and you’re making short rib risotto!
Man this looks seriously amazing…
When I start drinking again, I’m making every recipe from booze week, starting with this one. It looks so damn good.