Short Rib Risotto Mozzarella Sticks

210 mins
Serves 1
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Directions

  1. 1Season bone-in beef short ribs with salt and pepper.
  2. 2Season bone-in beef short ribs with salt and pepper.
  3. 3Season bone-in beef short ribs with salt and pepper.
  4. 4Sear all sides in a pan then set aside.
  5. 5Sear all sides in a pan then set aside.
  6. 6Sear all sides in a pan then set aside.
  7. 7In the same pan, sauté very roughly chopped onion, carrot, celery, and garlic until lightly softened.
  8. 8In the same pan, sauté very roughly chopped onion, carrot, celery, and garlic until lightly softened.
  9. 9In the same pan, sauté very roughly chopped onion, carrot, celery, and garlic until lightly softened.
  10. 10Add half a tube of tomato paste, stir, and sauté for a few more minutes.
  11. 11Add half a tube of tomato paste, stir, and sauté for a few more minutes.
  12. 12Add half a tube of tomato paste, stir, and sauté for a few more minutes.
  13. 13Add half a bottle of red wine and scrape fond off bottom of the pan.
  14. 14Add half a bottle of red wine and scrape fond off bottom of the pan.
  15. 15Add half a bottle of red wine and scrape fond off bottom of the pan.
  16. 16Add back short ribs, then fill with beef stock until only 1/4 of the short ribs are above the liquid.
  17. 17Add back short ribs, then fill with beef stock until only 1/4 of the short ribs are above the liquid.
  18. 18Add back short ribs, then fill with beef stock until only 1/4 of the short ribs are above the liquid.
  19. 19Toss 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).
  20. 20Toss 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).
  21. 21Toss 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).
  22. 22Once tender, remove meat and shred it.
  23. 23Once tender, remove meat and shred it.
  24. 24Once tender, remove meat and shred it.
  25. 25Strain braising liquid, then reduce on high heat until thick. Add butter and stir in. Salt to taste.
  26. 26Strain braising liquid, then reduce on high heat until thick. Add butter and stir in. Salt to taste.
  27. 27Strain braising liquid, then reduce on high heat until thick. Add butter and stir in. Salt to taste.
  28. 28In a new pan, sauté diced shallot until translucent. Add 1/3 cup Arborio rice and stir on high until toasted.
  29. 29In a new pan, sauté diced shallot until translucent. Add 1/3 cup Arborio rice and stir on high until toasted.
  30. 30In a new pan, sauté diced shallot until translucent. Add 1/3 cup Arborio rice and stir on high until toasted.
  31. 31Add 1 cup white wine and reduce until thick.
  32. 32Add 1 cup white wine and reduce until thick.
  33. 33Add 1 cup white wine and reduce until thick.
  34. 34One ladle at a time, add hot beef stock to the risotto, reducing the liquid each time before adding the next ladle. Stir often.
  35. 35One ladle at a time, add hot beef stock to the risotto, reducing the liquid each time before adding the next ladle. Stir often.
  36. 36One ladle at a time, add hot beef stock to the risotto, reducing the liquid each time before adding the next ladle. Stir often.
  37. 37Once rice is cooked through, add butter and lots of parmigiano reggiano. Then add shredded beef and reduced braising liquid. Taste and adjust salt.
  38. 38Once rice is cooked through, add butter and lots of parmigiano reggiano. Then add shredded beef and reduced braising liquid. Taste and adjust salt.
  39. 39Once rice is cooked through, add butter and lots of parmigiano reggiano. Then add shredded beef and reduced braising liquid. Taste and adjust salt.
  40. 40Spread in a baking sheet and add to the fridge until completely cooled.
  41. 41Spread in a baking sheet and add to the fridge until completely cooled.
  42. 42Spread in a baking sheet and add to the fridge until completely cooled.
  43. 43For 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.
  44. 44For 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.
  45. 45For 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.
  46. 46Once risotto is cold, add 8 oz grated mozzarella and form into sticks.
  47. 47Once risotto is cold, add 8 oz grated mozzarella and form into sticks.
  48. 48Once risotto is cold, add 8 oz grated mozzarella and form into sticks.
  49. 49Bread each stick by coating in flour, then egg, then seasoned Italian bread crumbs.
  50. 50Bread each stick by coating in flour, then egg, then seasoned Italian bread crumbs.
  51. 51Bread each stick by coating in flour, then egg, then seasoned Italian bread crumbs.
  52. 52Deep fry at 350 until golden brown.
  53. 53Deep fry at 350 until golden brown.
  54. 54Deep fry at 350 until golden brown.

Ingredients

  • 2 bone-in beef short ribs
  • 2 bone-in beef short ribs
  • 2 bone-in beef short ribs
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 1 stalk celery
  • 1 stalk celery
  • 1 stalk celery
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 tube tomato paste
  • 1 tube tomato paste
  • 1 tube tomato paste
  • 1 bottle red wine
  • 1 bottle red wine
  • 1 bottle red wine
  • 1 bottle beef stock
  • 1 bottle beef stock
  • 1 bottle beef stock
  • 1 bundle thyme
  • 1 bundle thyme
  • 1 bundle thyme
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 shallot
  • 2 shallot
  • 2 shallot
  • 1 cup Arborio rice
  • 1 cup Arborio rice
  • 1 cup Arborio rice
  • 1 cup white wine
  • 1 cup white wine
  • 1 cup white wine
  • 1 cup parmigiano reggiano
  • 1 cup parmigiano reggiano
  • 1 cup parmigiano reggiano
  • 8 oz mozzarella
  • 8 oz mozzarella
  • 8 oz mozzarella
  • 1 part mayonnaise
  • 1 part mayonnaise
  • 1 part mayonnaise
  • 2 parts sour cream
  • 2 parts sour cream
  • 2 parts sour cream
  • 1 part buttermilk
  • 1 part buttermilk
  • 1 part buttermilk
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful dill
  • 1 handful dill
  • 1 handful dill
  • 1 handful chives
  • 1 handful chives
  • 1 handful chives
  • 1 to taste horseradish cream
  • 1 to taste horseradish cream
  • 1 to taste horseradish cream
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 cup seasoned italian bread crumbs
  • 1 cup seasoned italian bread crumbs
  • 1 cup seasoned italian bread crumbs

Equipment

ovenfrying panbaking sheetknifebowlwhiskstrainertongs