Braised Short Ribs w/ Risotto | Juicy Eats | Cooking and Recipe Blog
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Preheat oven to 325

  • 5 pounds bone-in beef short ribs
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons reserved bacon fat
  • 3 medium red onions, chopped
  • 3 medium carrots, peeled, chopped
  • 1 Cup cheery tomatoes, halved
  • 2 celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 bottle dry red wine (preferably cabernet)
  • 10 sprigs flat-leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 cups low sodium beef stock
Season short ribs with salt, pepper and garlic powder. Heat bacon fat in a large Dutch oven over medium-high heat (if you do not have any reserved bacon fat, cook 4-5 slices in the dutch oven prior to the short ribs) Working in 2 batches, sear short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tbsp. drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic and tomatoes. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender,  about 3 hours. Place ribs aside. Strain sauce from pot into a measuring cup to separate the vegetables  Spoon fat from surface of sauce. Use reserved broth and 1/2 cup of sauce as the base for the risotto (recipe on this blog) season sauce to taste. Serve over risotto with the strained vegetables and remaining sauce on top.


  1. juicyeats posted this