Tuesday, February 7, 2012

To. Die. For. [Short Rib Risotto]


Everyone has a food they just love love love. For me it's the short rib. I saw someone use it on Master Chef [I know I'm Pathetic] and became obsessed.  Over the last few years my "signature dish" has become Short Rib Risotto.  And it is To. Die. For.  Seriously.  I like to say that you know a short rib is perfect when you involuntarily say "oh my God" after you put a piece in your mouth and I can make that happen. Here is how to get there.


ALL YOU NEED:
3-3 1/2 LBS. CHUCK SHORT RIBS                         [bone in]
Kosher Salt
Granulated Garlic
1/4 c. Brown Sugar
1 medium onion quartered
2 beers of your choice







NOTE:  GET CHUCK SHORT RIBS bone in for this recipe... no other words are the right kind.... I have recipes I'll share another day for boneless.


Anyhow, I digress, let's get started..... it's a high heat braise.... so preheat your oven to 375F.

While you heat your olive oil in heavy oven safe lidded pan [I use my enameled dutch oven] generously salt the ribs [kosher salt] and then sear top and bottom side, approximately 4 minutes per side, turning with tongs.  Leave standing on their sides so the membrane is vertical and the bone is NOT touching the bottom of the pot.  
Like THUS :)


While the second side is searing, quarter your onion and break apart so you can place in between ribs.  Then sprinkle the ribs with the granulated garlic and brown sugar; add the two beers [try pouring around the ribs not knocking all the sugar off...  the beer will bubble up]. Put lid on and put in oven for 2 1/2 hours.  and PERFECTION!
Since I often make my protein early in the day, I just turn the oven off and leave the ribs in the lidded pot until I make the Risotto.

Risotto
5 cups chicken broth
2 tbsp olive oil
1 onion [diced]
1 cup Arborio Rice [Risotto]
1 tsp kosher salt
2 tbsp butter
1/4 cup shredded Parmesan/Romano Cheese [if desired]
salt & pepper to taste

In a saucepan, heat the chicken broth to a boil then turn down to simmer. While that is heating, remove the short rib meat from the bones/membrane, removing excess fat and set aside [I leave a couple ribs meat in larger pieces and reserve for "garnish".

Once the broth is simmering I heat the olive oil in a large saute pan [5 quart] on medium heat, add onion, saute about 5 minutes over medium heat. Then, add Arborio Rice and saute until translucent [about 4 minutes].  Sprinkle with kosher salt, add 2 cups stock and stir at a low simmer.  Continue adding the stock 2 cups at a time about every 5-7 minutes... stirring nearly constantly. After about 20-25 minutes the risotto should be tender. Add butter, Parmesan and stir the meat in to the Risotto, adding approximately 3 TBSP of the "tar" from the Rib pot along with the meat to flavor, stir well and allow to marry for 10 minutes on extremely low heat, stirring frequently.  


To. Die. For.



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7 comments:

  1. Hi Heidi,

    Your first posts just appeared on Urbanspoon! Check it out:
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    http://www.urbanspoon.com/r/26/334239/restaurant/Orlando/The-Ravenous-Pig-Winter-Park

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    1. Have I mentioned that URBANSPOON ROCKS???!!!

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  2. that is so very cool!!

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  3. Tried the short ribs and they were awesome. Only problem I had was that the liquid was absorbed (read dried up) way too quickly. I suspect it had something to do with the altitude here in Albuquerque. But, I've already had requests for more!

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    Replies
    1. that darn high altitude! Glad they were a hit :)

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  4. I finally made this today, and "wow" just doesn't convey the heights to which your tastebuds will soar when you eat this. I complained to Heidi a bit about the price of the short ribs ($20 for 3.6 lbs), but the finished product is something I'd pay $18 for at a great restaurant. It's just that good. Pair it with something simple, such as roasted asparagus, and you have a meal that will make anyone your best friend.

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