Introduction
Beef Short Ribs with Mushroom Risotto is a perfect dish for a cozy dinner or a special occasion. This dish combines the tender, melt-in-your-mouth beef short ribs with the creamy, comforting texture of mushroom risotto, creating an irresistible combination of flavors. The beef short ribs are slow-braised to perfection, resulting in rich, succulent meat that falls off the bone. Paired with the earthy, umami-packed mushrooms and the creamy risotto, this dish is nothing short of spectacular.
Whether you’re looking to impress guests at a dinner party or indulge in a comforting meal at home, Beef Short Ribs with Mushroom Risotto offers a sophisticated yet approachable take on classic comfort food. The deep, savory flavors of the beef short ribs complement the creamy texture of the risotto, making every bite a delicious experience. The slow-cooking process of the beef ensures that the short ribs are tender and flavorful, while the risotto is rich and creamy with the perfect balance of mushroom and Parmesan flavors.
This recipe is ideal for anyone looking to explore new techniques in the kitchen or simply elevate their everyday meals with a little more elegance. The rich, hearty nature of the dish makes it perfect for cooler months, while the delicious combination of beef and mushrooms provides a luxurious flavor profile that’s bound to leave you satisfied.
Why You’ll Love Beef Short Ribs with Mushroom Risotto
- Melt-in-Your-Mouth Beef: The beef short ribs are slow-cooked, resulting in meat that is fall-off-the-bone tender. Braising the ribs enhances their natural richness, making them incredibly flavorful.
- Creamy Mushroom Risotto: The mushroom risotto is creamy and velvety, with the mushrooms adding depth of flavor that complements the beef perfectly.
- Sophisticated Comfort Food: This dish strikes the perfect balance between comfort and sophistication, making it suitable for both casual weeknight dinners and elegant dinner parties.
- Flavor Harmony: The combination of savory beef, earthy mushrooms, and rich creaminess from the risotto makes this dish a flavor-packed masterpiece.
- Perfect Pairing: The slow-braised short ribs pair beautifully with the creamy risotto, creating a satisfying and complete meal that doesn’t need any sides.
Preparation and Cooking Time
- Total Time: 3-4 hours
- Preparation Time: 20-30 minutes
- Cooking Time: 2.5-3 hours for the short ribs; 30-40 minutes for the risotto
- Servings: 4-6 servings
- Calories per Serving: 600-800 calories per serving, depending on portion sizes and ingredients.
Nutrition Facts (Per Serving)
- Calories: 600-800 kcal
- Fat: 30-40g
- Carbohydrates: 50-60g
- Protein: 40-50g
- Fiber: 2-4g
- Sugar: 2-4g
Ingredients
For the Beef Short Ribs:
- 4-6 bone-in beef short ribs (about 2-3 lbs)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (such as Cabernet Sauvignon)
- 3 cups beef broth (preferably low-sodium)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper, to taste
For the Mushroom Risotto:
- 1 cup Arborio rice
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mixed mushrooms (such as cremini, shiitake, and portobello), sliced
- 4 cups chicken broth (or vegetable broth)
- 1/2 cup dry white wine (optional)
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Prepare the Beef Short Ribs
Start by prepping the beef short ribs. Pat the ribs dry with paper towels to remove excess moisture, which helps achieve a nice sear. Season the short ribs generously with salt and pepper on all sides.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is hot, brown the short ribs on all sides. This process should take about 8-10 minutes, and it helps develop a deep, flavorful crust on the ribs. Remove the browned short ribs from the pot and set them aside.
2. Cook the Aromatics
In the same pot, add the chopped onion, carrots, and garlic. Sauté the vegetables over medium heat until softened, about 5-7 minutes. Stir occasionally to prevent burning. The vegetables will release some moisture, which will help loosen the browned bits from the bottom of the pot.
Add the tomato paste to the vegetables and cook it for another 2-3 minutes. This will caramelize the paste and deepen its flavor, adding richness to the braising liquid.
3. Deglaze and Braise the Short Ribs
Once the tomato paste has cooked through, pour in the red wine to deglaze the pot. Scrape the bottom of the pot to release any browned bits, which are full of flavor. Allow the wine to simmer for 3-5 minutes, reducing slightly.
Add the beef broth to the pot, followed by the rosemary, thyme, and bay leaf. Stir to combine, and then return the beef short ribs to the pot, making sure they are submerged in the liquid. Bring the mixture to a simmer, then cover the pot with a lid and reduce the heat to low.
Allow the ribs to braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone. Check occasionally to ensure the liquid doesn’t evaporate too much—add more broth if necessary to keep the ribs mostly submerged.
4. Prepare the Mushroom Risotto
While the short ribs are braising, start preparing the mushroom risotto. In a large skillet or saucepan, heat the olive oil or butter over medium heat. Once the oil is hot, add the chopped onion and sauté for 4-5 minutes until it softens. Add the minced garlic and cook for another 1 minute, stirring to prevent burning.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they release their moisture and become golden brown. The mushrooms will shrink down as they cook, becoming more flavorful and adding an earthy richness to the risotto.
5. Cook the Risotto
Once the mushrooms are cooked, add the Arborio rice to the pan, stirring to coat the rice with the oil and mushroom mixture. Let the rice toast for 1-2 minutes, which will help it absorb the liquid better during the cooking process.
If using wine, pour it into the pan and let it simmer for 2-3 minutes until most of the liquid is absorbed by the rice. Next, begin adding the warm chicken broth one ladleful at a time, stirring the rice constantly. Wait until the liquid is absorbed before adding more broth. This slow process helps release the starches from the rice, creating the creamy texture that risotto is known for.
Continue adding broth and stirring the rice until the risotto is creamy and the rice is tender but still al dente. This process should take about 20-25 minutes. If necessary, you can add extra broth or water to achieve the desired consistency.
6. Finish the Risotto
Once the risotto is cooked, remove the pan from the heat. Stir in the Parmesan cheese and heavy cream for extra richness and creaminess. Taste the risotto and adjust the seasoning with salt and pepper as needed.
7. Serve the Dish
Once the short ribs are done braising, remove them from the pot and discard the herbs and bay leaf. You can strain the braising liquid if you prefer a smoother sauce, or you can leave it as is for a more rustic presentation.
Serve the short ribs over the creamy mushroom risotto, spooning some of the braising liquid or sauce over the top. Garnish with fresh chopped parsley for a burst of color and freshness.
Tips for Perfect Beef Short Ribs with Mushroom Risotto
- Braising the Ribs: It’s important to braise the short ribs on low heat for a long period of time. This slow cooking method ensures the meat becomes tender and flavorful. Don’t rush this process by increasing the heat, as it can result in tough meat.
- Mushroom Variety: Use a mix of mushrooms for a more complex flavor. Cremini, shiitake, and portobello mushrooms all offer distinct tastes that will enhance the risotto.
- Stirring the Risotto: Stirring the risotto constantly while adding the broth helps release the starches from the rice, which creates the creamy texture risotto is known for. Don’t skip this step for the best results.
- Wine for Braising: If you don’t want to use red wine, you can substitute it with more beef broth or a splash of balsamic vinegar for added depth of flavor.
- Make Ahead: You can braise the beef short ribs a day ahead of time and store them in the refrigerator. The flavors will continue to develop overnight, and you can simply reheat the ribs and risotto when ready to serve.
Variations of Beef Short Ribs with Mushroom Risotto
- Beef Short Ribs with Creamy Polenta: Instead of risotto, serve the beef short ribs over creamy polenta for a different take on this hearty dish. Polenta pairs beautifully with the richness of the braised beef and mushrooms.
- Slow Cooker Short Ribs: For an easier version of this recipe, you can use a slow cooker. Brown the short ribs first, then transfer them to the slow cooker with the vegetables, wine, and broth. Cook on low for 6-8 hours until the meat is tender.
- Vegetarian Mushroom Risotto: For a vegetarian version of the risotto, simply omit the beef short ribs and add extra mushrooms or vegetables such as asparagus or peas for additional flavor and texture.
- Spicy Beef Short Ribs: For a spicier variation, add a pinch of red pepper flakes to the braising liquid or include some fresh chili peppers when braising the beef.
Storage and Shelf Life
Beef Short Ribs with Mushroom Risotto is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the beef short ribs in a saucepan over low heat with some of the braising liquid. The risotto can be reheated in a skillet with a splash of broth or cream to restore its creamy texture.
Side Dishes and Pairings for Beef Short Ribs with Mushroom Risotto
This hearty dish doesn’t need much to accompany it, but here are some excellent side dishes:
- Roasted Vegetables: Roasted carrots, parsnips, or Brussels sprouts make a great addition to the meal, adding sweetness and a bit of crunch to balance the richness of the beef and risotto.
- Green Salad: A fresh, crisp salad with a tangy vinaigrette can provide a refreshing contrast to the creamy and savory flavors of the main dish.
- Garlic Bread: A warm, buttery loaf of garlic bread is always a welcome addition to any meal, perfect for sopping up the delicious braising liquid.
Beef Short Ribs with Mushroom Risotto Recipe
- Total Time: 3-4 hours
Description
Tender, fall-off-the-bone beef short ribs served over a creamy, flavorful mushroom risotto. This rich and hearty dish is perfect for a special dinner or when you want to impress with a comforting yet sophisticated meal.
Ingredients
For the Beef Short Ribs:
- 4–6 bone-in beef short ribs (about 2–3 lbs)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (such as Cabernet Sauvignon)
- 3 cups beef broth (preferably low-sodium)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper, to taste
For the Mushroom Risotto:
- 1 cup Arborio rice
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mixed mushrooms (such as cremini, shiitake, and portobello), sliced
- 4 cups chicken broth (or vegetable broth)
- 1/2 cup dry white wine (optional)
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Beef Short Ribs
Start by prepping the beef short ribs. Pat the ribs dry with paper towels to remove excess moisture, which helps achieve a nice sear. Season the short ribs generously with salt and pepper on all sides.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is hot, brown the short ribs on all sides. This process should take about 8-10 minutes, and it helps develop a deep, flavorful crust on the ribs. Remove the browned short ribs from the pot and set them aside.
2. Cook the Aromatics
In the same pot, add the chopped onion, carrots, and garlic. Sauté the vegetables over medium heat until softened, about 5-7 minutes. Stir occasionally to prevent burning. The vegetables will release some moisture, which will help loosen the browned bits from the bottom of the pot.
Add the tomato paste to the vegetables and cook it for another 2-3 minutes. This will caramelize the paste and deepen its flavor, adding richness to the braising liquid.
3. Deglaze and Braise the Short Ribs
Once the tomato paste has cooked through, pour in the red wine to deglaze the pot. Scrape the bottom of the pot to release any browned bits, which are full of flavor. Allow the wine to simmer for 3-5 minutes, reducing slightly.
Add the beef broth to the pot, followed by the rosemary, thyme, and bay leaf. Stir to combine, and then return the beef short ribs to the pot, making sure they are submerged in the liquid. Bring the mixture to a simmer, then cover the pot with a lid and reduce the heat to low.
Allow the ribs to braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone. Check occasionally to ensure the liquid doesn’t evaporate too much—add more broth if necessary to keep the ribs mostly submerged.
4. Prepare the Mushroom Risotto
While the short ribs are braising, start preparing the mushroom risotto. In a large skillet or saucepan, heat the olive oil or butter over medium heat. Once the oil is hot, add the chopped onion and sauté for 4-5 minutes until it softens. Add the minced garlic and cook for another 1 minute, stirring to prevent burning.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they release their moisture and become golden brown. The mushrooms will shrink down as they cook, becoming more flavorful and adding an earthy richness to the risotto.
5. Cook the Risotto
Once the mushrooms are cooked, add the Arborio rice to the pan, stirring to coat the rice with the oil and mushroom mixture. Let the rice toast for 1-2 minutes, which will help it absorb the liquid better during the cooking process.
If using wine, pour it into the pan and let it simmer for 2-3 minutes until most of the liquid is absorbed by the rice. Next, begin adding the warm chicken broth one ladleful at a time, stirring the rice constantly. Wait until the liquid is absorbed before adding more broth. This slow process helps release the starches from the rice, creating the creamy texture that risotto is known for.
Continue adding broth and stirring the rice until the risotto is creamy and the rice is tender but still al dente. This process should take about 20-25 minutes. If necessary, you can add extra broth or water to achieve the desired consistency.
6. Finish the Risotto
Once the risotto is cooked, remove the pan from the heat. Stir in the Parmesan cheese and heavy cream for extra richness and creaminess. Taste the risotto and adjust the seasoning with salt and pepper as needed.
7. Serve the Dish
Once the short ribs are done braising, remove them from the pot and discard the herbs and bay leaf. You can strain the braising liquid if you prefer a smoother sauce, or you can leave it as is for a more rustic presentation.
Serve the short ribs over the creamy mushroom risotto, spooning some of the braising liquid or sauce over the top. Garnish with fresh chopped parsley for a burst of color and freshness.
- Prep Time: 20-30 minuites
- Cook Time: 2.5 hours
Nutrition
- Calories: 600-800 kcal
- Fat: 30-40g
- Carbohydrates: 50-60g
- Protein: 40-50g
Conclusion
Beef Short Ribs with Mushroom Risotto is a luxurious and flavorful meal that’s sure to impress. The tender, braised beef short ribs paired with the creamy mushroom risotto make for an indulgent dinner that’s both comforting and sophisticated. Whether for a special occasion or a weekend treat, this dish is a true winner. Enjoy the rich, hearty flavors and take your cooking to the next level with this indulgent recipe!
