The perfect fix for when you're in the mood for a bold, substantial and meaty dish.
Braised Short Ribs
Preheat oven to 300 F.
Trim excess fat from spare ribs and season with salt and pepper.
Heat heavy pan over medium heat sear ribs until brown on all sides, add onions, carrots and celery and continue browning.
Add tomato and tomato paste, continue cooking over heat for a further few minutes. Add wine, stock, thyme and bay leaves.
Place lid on pan and put into oven for approximately 2 hours, or until meat starts to fall off of bone. Add stock or water as required; meat should always be covered with liquid. Remove meat from sauce and let cool.
Strain and reserve sauce, and reduce until sauce starts to thicken, adjust seasoning.
Morel Mushroom Risotto
In heavy saucepan over medium heat; add butter and sweat shallots. Add rice and continue cooking for another minute.
Add wine and stir until it has evaporated. Add stock, one cup at a time, stirring frequently.
After 3 cups of stock have been absorbed by the rice, add mushrooms and remaining stock, and cook until rice is still slightly crunchy in the center.
Add parmesan and more liquid if required. Adjust seasoning.
To serve, remove meat from bone and slice. Place risotto in center of large bowl, arrange meat around risotto, drizzle sauce on top and garnish with freshly shaved Parmesan.
- Serves 4
- Prep Time:
- 30 minutes
- Cook Time:
- 2 hours, 15 minutes