Braised Short Ribs over Risotto Milanese
Indulge in a gourmet experience with our Braised Short Ribs over Risotto Milanese, a dish that marries tender, succulent short ribs with creamy, saffron-infused risotto. The short ribs are slow-cooked to perfection with aromatic vegetables, red wine, and a rich veal demi-glaze, resulting in meat that melts effortlessly off the bone.
Paired with the luxurious risotto, delicately flavored with saffron, Parmigiano-Reggiano cheese, and finished with butter and fresh parsley, this dish promises to elevate any dining occasion with its depth of flavors and comforting textures. Garnished elegantly with rosemary sprigs, it’s a feast for both the eyes and the palate.
Braised Short Ribs over Risotto Milanese
For The Braised Short Ribs:
Ingredients:
3 lbs. of chuck tail flap
3 celery stalks, diced
2 carrots, diced
2 onions, diced
3 rosemary sprigs
1-12oz can tomato paste
¼ cup olive oil
4 cups red wine
1 cup of veal demi-glaze
Salt
Black Pepper
Cold chicken stock or cold water, enough to cover
Instructions:
In the meantime, in a large pan heat up the olive oil, add the whole pieces of meat dusted with salt and pepper and sear all sides on high, until it almost sticks to the bottom of the pan. At that point, take the meat out and add the vegetables. Lower heat, let them sweat and cook for 10 minutes, stirring often to scrape the bits of burnt meat on the bottom of the pan. When the vegetables are ready, put the meat back and add the rosemary sprigs, tomato paste, red wine and the veal demi. Stir and add the cold water or chicken stock to almost cover the meat/vegetable mixture.
Cover and let simmer for 3-4 hours or until the meat falls apart under the pressure of a fork.
Add salt and pepper to taste.
When the meat is ready, take it out, let cool to room temperature and clean the excess of fat, if any. Divide into 6 to 8 portions.
Blend the braising juice to a thick sauce that can be used to warm up the meat.
Risotto Milanese
Ingredients
5 1/2 cups chicken stock, preferably homemade
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
Kosher salt
Freshly ground black pepper
1 1/2 cups arborio rice (10 ounces)
Pinch of saffron threads
1/2 cup dry white wine
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon unsalted butter
2 tablespoons chopped flat-leaf parsley
Instructions:
In a medium saucepan, bring the chicken stock to a simmer; keep warm.
In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.
Add the rice and cook for 1 minute, stirring to thoroughly coat.
Crumble the saffron into the wine.
Add the saffron and wine mixture to the rice.
Cook, stirring, until the wine is absorbed.
Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.
Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter, and parsley.
To Present:
On a dinner plate put a cup of risotto, top it with the braised meat warmed in its own sauce, spoon the sauce on it. Garnish with small rosemary sprigs.
Nutrition Information:
Calories: 1,200 kcal | Protein: 60 grams | Fat: 80 grams | Carbohydrates: 350 grams
Frequently Asked Questions:
Can I use a different cut of meat for the short ribs?
While chuck tail flap is ideal for its tenderness when braised, you can use other cuts like beef short ribs or brisket for similar results.
Adjust cooking times accordingly.
How important is it to sear the meat before braising?
Searing the meat caramelizes its surface, enhancing flavor and texture.
It also creates fond (bits stuck to the pan), which adds depth to the braising liquid.
Can I substitute red wine with something else?
Red wine adds richness and depth to the braising liquid.
If preferred, you can substitute with beef broth or additional chicken stock for a lighter flavor.
What if I don’t have veal demi-glaze?
Veal demi-glaze enriches the sauce, but you can substitute with beef demi-glaze or omit it if unavailable.
Adjust seasoning to taste.
How can I make the risotto ahead of time?
Prepare the risotto as directed, stopping just before adding the final ingredients (cheese, butter, parsley).
Reheat gently over low heat, adding a splash of warm stock if needed, before finishing.
Can I freeze leftovers of this dish?
Yes, both the braised short ribs and risotto can be frozen separately in airtight containers for up to 3 months.
Thaw overnight in the refrigerator before reheating gently on the stove.
What can I serve alongside this dish?
A simple green salad with a light vinaigrette or steamed vegetables complement the richness of the dish.
Crusty bread or garlic bread also pair well.
Is there a non-alcoholic substitute for the wine in the risotto?
You can substitute the wine with additional chicken stock in the risotto if you prefer to avoid alcohol.
The flavor will be slightly different but still delicious.
How do I know when the short ribs are done braising?
The meat should be fork-tender and easily pull apart.
It’s best to check after about 3 hours of simmering, adjusting time based on meat tenderness.
Can I use a slow cooker for the short ribs?
Yes, you can transfer the seared meat and vegetables to a slow cooker after step 4, cooking on low for 6-8 hours or until tender.
Adjust liquid quantities accordingly.