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.