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Whole Wine Bottle Short Rib Risotto
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Whole Wine Bottle Short Rib Risotto

This risotto with short ribs uses a whole bottle of red wine for a deep and sweet finish.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: classics
Servings: 2 people
Calories: 1284kcal

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.

Nutrition

Calories: 1284kcal | Carbohydrates: 123g | Protein: 23g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 2560mg | Potassium: 1425mg | Fiber: 5g | Sugar: 19g | Vitamin A: 6327IU | Vitamin C: 7mg | Calcium: 335mg | Iron: 8mg