How to Make Braised Short Rib and Risotto from The Bear (Taught by a pro chef)

beef short ribs

🥗Healthier: chicken thighs

💰Cheaper: pork ribs

Chicken thighs are leaner, while pork ribs are often less expensive.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Non-alcoholic options maintain flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth reduces calories and is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be more affordable.

Season the short ribs generously with salt and pepper.

Heat a cast iron pan over medium to high heat until hot.

Sear the short ribs in the pan until they are nicely caramelized all around.

Remove the short ribs from the pan and set aside.

Prepare the mirepoix by dicing onion, celery, and carrot into medium to small pieces.

Smash a clove of garlic and set aside.

Add the mirepoix to the pan and season with salt and pepper, cooking until the vegetables sweat and start to pull moisture from the bottom of the pan.

Optionally, add tomato paste to the mirepoix and cook it down for added flavor.

Return the short ribs to the pan, placing them flesh side down and bone side up.

Pour in red wine and let it cook down slightly to remove the raw wine flavor.

Add hot beef stock to the pan, ensuring it is boiling when added.

Cover the pan with a lid to keep the steam in and place it in a preheated oven at 275°F for 3 hours.

While the short ribs are braising, begin cooking the risotto using boreal rice, stirring continuously to release the starch and create a creamy texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary