Your Next Dinner Awaits!
This recipe will surely leave you feeling satisfied! The combination of short ribs and risotto pairs extremely well and complement each other in many ways. This recipe brings the term comfort food to a whole new level. With the addition of balsamic and rosemary, two amazingly bold flavors, your taste buds will not be disappointed. This recipe utilizes a slow cooker to cook the short ribs, so your house is about to smell amazing too, get ready to drool!
An additional highlight of this recipe is that after the short ribs have fully cooked in the slow cooker, the broth/stock used for the short ribs can then be used to prepare the risotto. This helps to infuse more flavor into the risotto dish. If you don't care to use the broth/stock from the cooked short ribs to make the risotto, don't let the broth/stock go to waste! You can use any remaining broth/stock to make additional sauces and gravies for other meals.
Here's the Low Down
Ingredients
Short ribs: You can use bone-in or boneless, doesn't make too much of a difference. Before placing the short ribs into the slow cooker, make sure to sear them on each side. Make sure the pan is HOT before adding the meat, you won't get a nice crunch on the outside, if the pan isn't hot. Searing helps to give a nice caramelized texture to the outside of the short ribs, enhancing the savory flavors.
Broth or stock: Use either beef or vegetable. The broth used to cook the ribs can then be used for the risotto
Worcestershire sauce
Salt, pepper, onion, and garlic powder
Rosemary sprigs
Olive oil
Garlic clove
Onions
Mushrooms
Balsamic vinegar
Arborio rice
Dry white wine
Butter
In the slow cooker, the short ribs will take 6 to 8 hours, so make sure to get them ready earlier in the day to have them ready for dinner. Meanwhile, the risotto will take about 30 minutes, aim to prepare the risotto after the short ribs have fulled cooked and are resting.
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