Short Ribs
3 tbsp olive oil
3 lbs of short ribs
Salt & Pepper
1 medium onion, chopped
1 carrot, chopped
1 tbsp sweet paprika
3 sprigs fresh thyme
1/2 cup honey
1 lemon, juiced and zest
1 cup dry red wine
2 cups beef stock
Risotto
2 cups chicken stock
2 cups water
2 tbsp olive oil
1/2 onion, chopped
2 garlic cloves, minced
2 cups aborio rice
1/2 cup parmesan
3 tbsp pesto
Salt & Pepper
Preheat oven to 350 degrees.
Begin with the short ribs. In a dutch oven, heat olive oil over medium-high heat. Season each short rib with salt and pepper and brown on all sides. Remove short ribs and set aside. Add the onion, carrot, paprika, and thyme and cook until softened, about 10 minutes. Pour in the honey, red wine, lemon juice and stock and bring it to a boil. Return the meat to the pan; the liquid should just about cover the meat. Place the pot in the oven and put on the lid loosely to allow the steam to escape and the sauce to thicken. Cook until the meat is very tender, 2 1/2 to 3 hours. Place the meat on a platter and keep it warm. If necessary, cook the liquid over high heat until it is thick and syrupy.
During the last 45 minutes while the ribs are braising, start the risotto. Add the stock and water to a pan and bring to a simmer. In another pot, saute the onion and garlic in the olive oil until softened. Add the rice and stir until all juice is absorbed. Start adding 1/2 cup of the stock/water every few minutes and stir until fully absorbed. Continue this process for about 30 minutes until the aborio rice is tender. Add the parmesan, pesto and salt and pepper. Serve warm with the short ribs and sticky sauce!
