AuthorBrianBeef Short Ribs with Mushroom Risotto are beef short ribs braised in the slow cooker until falling off the bone tender, and served over creamy mushroom risotto. This is a flavorful and comforting dish that the whole family will love!
Ingredients
Directions
Season the short ribs generously with salt and pepper. Allow them to sit at room temperature for about 1 hour.
Heat extra virgin olive oil in a large skillet over medium heat.
Brown each side for about 2 minutes or until golden and caramelized. Repeat until all of the short ribs have been browned, and place in the slow cooker.
Degrease the skillet and add dry sherry, scraping up the caramelized bits from the the pan. Cook over medium heat until reduced by half (2-3 minutes). Add to the slow cooker.
Add beef stock, pearl onions, garlic, and bay leaf to the slow cooker. Set on low for 7-8 hours or medium for 4-5 hours.
Place chicken stock and water in a medium sauce pan and heat over medium heat until simmering.
Heat olive oil in a separate medium saucepan over medium heat.
Add shallot and mushrooms. Cook until the mushrooms have softened and the liquid has evaporated (3-4 minutes).
Add arborio rice in the pan, stirring constantly (1 minute). Add garlic and saute 30 seconds.
Add dry white wine to the pan and bring to a boil. Cook the wine until it has reduced by half (2 minutes).
Add 8 oz. of the warm stock mixture. Stir the risotto occasionally, and repeat adding 8 oz. of the stock mixture when the liquid has almost been completely absorbed.
When all of the stock has been added and the risotto is tender, remove from heat and stir in the parmesan cheese. Season with salt and pepper, to taste.
Strain short ribs and pearl onions from the slow cooker and serve over the risotto.
Garnish with chopped parsley, if using.
The easiest way to peel pearl onions is by blanching them in a pot of boiling water for 30-45 seconds. Drain under cold running water, and carefully peel off the skins. There's some work involved here, but the tiny, caramelized pearl onions are completely worth the effort! You can always substitute the pearl onions with a sliced yellow onion -- simply place the slices on the bottom of the slow cooker.
The dry sherry adds another layer of flavor. If you don't have any on hand, simply deglaze the pan with some of the beef stock and add it to the slow cooker or you can use bourbon (Woodford Reserve is my favorite).
The risotto should not be made until the short ribs are tender.
Nutrition information calculated with Very Well Fit Nutrition Calculator
Original Recipe:
Ingredients
Directions
Season the short ribs generously with salt and pepper. Allow them to sit at room temperature for about 1 hour.
Heat extra virgin olive oil in a large skillet over medium heat.
Brown each side for about 2 minutes or until golden and caramelized. Repeat until all of the short ribs have been browned, and place in the slow cooker.
Degrease the skillet and add dry sherry, scraping up the caramelized bits from the the pan. Cook over medium heat until reduced by half (2-3 minutes). Add to the slow cooker.
Add beef stock, pearl onions, garlic, and bay leaf to the slow cooker. Set on low for 7-8 hours or medium for 4-5 hours.
Place chicken stock and water in a medium sauce pan and heat over medium heat until simmering.
Heat olive oil in a separate medium saucepan over medium heat.
Add shallot and mushrooms. Cook until the mushrooms have softened and the liquid has evaporated (3-4 minutes).
Add arborio rice in the pan, stirring constantly (1 minute). Add garlic and saute 30 seconds.
Add dry white wine to the pan and bring to a boil. Cook the wine until it has reduced by half (2 minutes).
Add 8 oz. of the warm stock mixture. Stir the risotto occasionally, and repeat adding 8 oz. of the stock mixture when the liquid has almost been completely absorbed.
When all of the stock has been added and the risotto is tender, remove from heat and stir in the parmesan cheese. Season with salt and pepper, to taste.
Strain short ribs and pearl onions from the slow cooker and serve over the risotto.
Garnish with chopped parsley, if using.
The easiest way to peel pearl onions is by blanching them in a pot of boiling water for 30-45 seconds. Drain under cold running water, and carefully peel off the skins. There's some work involved here, but the tiny, caramelized pearl onions are completely worth the effort! You can always substitute the pearl onions with a sliced yellow onion -- simply place the slices on the bottom of the slow cooker.
The dry sherry adds another layer of flavor. If you don't have any on hand, simply deglaze the pan with some of the beef stock and add it to the slow cooker or you can use bourbon (Woodford Reserve is my favorite).
The risotto should not be made until the short ribs are tender.