Short Ribs & Risotto

5 from 10 votes

The Short Ribs & Risotto recipe is courtesy of Chef Rachel Bennett of The LIbrary Restaurant in St Petersburg, FL

Prep Time30

Active Time1

Total Time1 30

Course: Main Course

Cuisine: American, Italian

Keyword: Risotto, Short Ribs

Yield: people

Calories: 615kcal

Author: Charlie DeSando

Equipment

Instant Pot
Microwave and Microwave safe bowl

Materials

Mushroom stock

6 cups water
1 pound flavorful mushrooms
Some chopped onion carrot, and/or celery (optional)
Salt & pepper to taste

Short Ribs Ingredients

2 slices bacon cut into 1" pieces
6 bone-in short ribs 4 to serve, 2 to shred in the risotto
Salt & pepper to taste
4 shallots quartered
4 carrots chopped
2 celery stalks chopped
1/2 tsp. crushed red pepper flakes
6 garlic cloves chopped
1 tsp thyme
3 tbsp. tomato paste
1 cup dry sherry
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
2 tbsp. balsamic vinegar
2 cups beef broth
½ cup chopped parsley

Microwave Risotto Ingredients

½ cup chopped Shallot or any type of onion
2-3 garlic cloves minced
2 tbsp butter
1 tbsp olive oil
1 cup Arborio rice
2¾ cups Mushroom stock [recipe below]
¼ cup dry white wine
2 shredded short ribs
Extra ¼ to ½ cup short rib broth as needed to flavor and color the risotto

Instructions

Mushroom Stock - PREPARATION

In a saucepan, toss a pound of trimmed, flavorful mushrooms in with 6 cups of water.
Add some onion, carrot, or celery for extra flavor.
Add some salt and pepper as desired
Bring to a boil, and simmer for 15 minutes.
Strain the mushrooms & veggies out, or use an immersion blender to add even more flavor to this broth.
This can be done a day ahead of time.

Microwave Risotto Instructions Part 1

Stir the first 4 ingredients into a medium-sized microwave-safe bowl.
Microwave on HIGH for 2 minutes.
Add in the Arborio rice, and stir to coat it
Microwave on HIGH for 2 minutes.
Stir in 2¾ cups stock and ¼ cup wine.
Cover tightly with plastic wrap. (Do not vent).
Microwave on HIGH for 8 minutes.
Carefully stir the bowl (to combine the mixture)
The first 8 steps can be done while the short ribs are in the oven

MICROWAVE RISOTTO – PART 2

Add shredded rib meat to the risotto and stir to combine
Add up to ½ cup of rib juices, reserving more if needed
Re-cover with plastic wrap, not venting
Microwave on HIGH for another 8 minutes.
Carefully remove and discard plastic wrap.
Stir in ¼ cup rib stock (if needed), stirring for 30 seconds to 1 minute or until creamy.
Season with salt and pepper to taste,

Short Ribs DIRECTIONS

Season short ribs with salt and pepper and set aside.
Set Instant Pot to Sauté setting.
Once hot, add bacon and cook until lightly golden and fat is mostly rendered 5 minutes.
Remove bacon and set aside, leaving bacon fat in the pot.
Sear ribs on all sides until caramelized, 4 to 5 minutes per side. (You may also want to do this in a large pan.) Transfer to a plate.
Add in shallots, carrots, celery, red pepper flakes, and garlic to the Instant Pot, and cook, stirring occasionally, until vegetables are softened, about 3 minutes.
Add thyme, and tomato paste, stir until fragrant, 1 min
Add sherry, bring to a simmer, and use a wooden spoon to deglaze and scrape the bits off the bottom of the Instant Pot, for 3 minutes.
Turn off the Sauté function and add in brown sugar, Worcestershire, vinegar, beef broth, seared ribs, and cooked bacon.
Season with salt and pepper, then lock the lid and set to Pressure Cook on High for 45 minutes.
Let Instant Pot naturally release for 15 minutes, then carefully quick-release
Remove the ribs from the Instant Pot, separating the 2 ribs to be shredded from the 4 to be served.
Keep the 4 ribs to be served warm.
Shred the other two ribs, to be included in the risotto recipe below. Discard the bone
Transfer the contents of the Instant Pot into a saucepan.
Using an immersion blender, puree the cooked veggies with the rib juices
Bring to a boil and reduce. This will be used in the finishing of the risotto (See part 2 below)
Once the risotto is finished, put a serving of risotto in a shallow bowl, with one short rib on top. Garnish with chopped parsley

Notes

The total rice-to-liquid ratio is 3-1

If not making the mushroom stock, use chicken or vegetable stock

Nutrition