Directions
- 1Season bone-in beef short ribs with salt and pepper.
- 2Sear all sides in a pan then set aside.
- 3In the same pan, sauté very roughly chopped onion, carrot, celery, and garlic until lightly softened.
- 4Add half a tube of tomato paste, stir, and sauté for a few more minutes.
- 5Add half a bottle of red wine and scrape fond off bottom of the pan.
- 6Add back short ribs, then fill with beef stock until only 1/4 of the short ribs are above the liquid.
- 7Toss in a bundle of thyme and a few bay leaves, then cover loosely with a lid. Place in the oven at 350 until meat is tender (about 2.5-3 hours).
- 8Once tender, remove meat and shred it.
- 9Strain braising liquid, then reduce on high heat until thick. Add butter and stir in. Salt to taste.
- 10In a new pan, sauté diced shallot until translucent. Add 1/3 cup Arborio rice and stir on high until toasted.
- 11Add 1 cup white wine and reduce until thick.
- 12One ladle at a time, add hot beef stock to the risotto, reducing the liquid each time before adding the next ladle. Stir often.
- 13Once rice is cooked through, add butter and lots of parmigiano reggiano. Then add shredded beef and reduced braising liquid. Taste and adjust salt.
- 14Spread in a baking sheet and add to the fridge until completely cooled.
- 15For the sauce, mix together 1 part mayo, 2 parts sour cream, 1 part buttermilk, chopped parsley, dill, chives, and chopped garlic. Add salt and pepper to taste. Then add horseradish cream to taste.
- 16Once risotto is cold, add 8 oz grated mozzarella and form into sticks.
- 17Bread each stick by coating in flour, then egg, then seasoned Italian bread crumbs.
- 18Deep fry at 350 until golden brown.
Ingredients
- 2 bone-in beef short ribs
- 1 pinch salt
- 1 pinch pepper
- 1 onion
- 1 carrot
- 1 stalk celery
- 4 cloves garlic
- 1 tube tomato paste
- 1 bottle red wine
- 1 bottle beef stock
- 1 bundle thyme
- 2 bay leaves
- 2 tablespoons butter
- 2 shallot
- 1 cup Arborio rice
- 1 cup white wine
- 1 cup parmigiano reggiano
- 8 oz mozzarella
- 1 part mayonnaise
- 2 parts sour cream
- 1 part buttermilk
- 1 handful parsley
- 1 handful dill
- 1 handful chives
- 1 to taste horseradish cream
- 1 cup flour
- 1 egg
- 1 cup seasoned italian bread crumbs
Equipment
ovenfrying panbaking sheetknifebowlwhiskstrainertongs
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