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Beef Short Rib Risotto

Beef Short Rib Risotto

Get restaurant-quality risotto at home. Good things come to those who wait. Slow-cooked short rib and tangy parmesan ensure every bite packs a punch.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 791 kcal


  • 4 large chunks of bone-in beef short rib
  • 1 can chopped tomatoes
  • 350 ml red wine
  • 750 ml beef broth or stock
  • 10-15 sprigs thyme
  • 1 bay leaf
  • 1 tsp garlic powder
  • 2 tbsps olive oil
  • 1 red onion
  • 3 cloves garlic
  • 180 g arborio rice
  • 25 g grated parmesan
  • Salt and pepper


For the short ribs

  • Add the meat, 1tbsp olive oil, 1 can of chopped tomatoes, 250ml of the red wine, 250ml of the beef broth, a few sprigs of thyme, a bay leaf, the garlic powder and a small pinch of salt and pepper to a slow cooker or pressure cooker.
  • Pressure cook for 70 minutes or slow cook for 5-6 hours, until the short rib meat is falling off the bone with little to no resistance.
  • Separate the short rib meat from the liquid. Pull the meat into small pieces and discard the bones. Strain the liquid and place to one side.

For the risotto

  • Finely dice the red onion and garlic cloves.
  • Add the other tbsp olive oil, the red onion and garlic cloves to a large flat bottomed pan on a medium heat. Lightly fry for around 5 minutes until the onion becomes soft and translucent.
  • Heat the strained liquid and 500ml extra beef broth in a separate pot and maintain a simmer. You're going to be adding this to the risotto throughout the cook so it needs to stay warm but not boil away.
  • Add the uncooked rice to the pan with the onion and garlic, turn up the heat to medium-high and fry for 3 minutes.
  • Add the red wine to the pan and boil off the alcohol (2-3 minutes) whilst stirring the rice.
  • Add the remaining thyme, the bay leaf, a pinch of salt and pepper and ladle of the liquid from the other pan. Stir, turn the heat down to low and cook until the mixture starts to dry out a little.
  • Keep adding ladles of the liquid when the mixture starts to dry out and gently stirring occasionally until the rice is cooked. This will take between 20 and 30 minutes depending on your preferred level of doneness (20 minutes for al dente!).
  • Around 5 minutes before the end, add in the short rib meat and stir gently.
  • Finally, remove the risotto from the heat, stir in the parmesan, add more salt and pepper to taste and enjoy!

Nutrition (per serving)

Calories: 791kcal

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