BY: KEVIN LE
© 2017 KEVIN LE PHOTOGRAPHY ™
MARCH 08, 2015: BRAISED SHORT RIBS, RISOTTO & ROASTED VEGETABLES
What You'll Need For The Braised Short Ribs:
6 Lbs bone-in short ribs
1-2 large onions
2 cloves garlic
1 1/2 cups tomato paste
a bottle of red wine (or your favorite fruit wine)
1 bunch of fresh thyme
2 bay leaves
Begin by browning the short ribs, very well, in a large dutch oven in olive oil.
Take out and set aside.
Cut the onions and carrots into pieces and place in a food processor with the garlic.
Process until it is a coarse paste.
Brown the onion and carrot mixture in the dutch oven, adding additional olive oil if needed.
Really get this mixture browned, about 6-7 minutes.
Add the tomato paste and brown again, about 5 minutes.
Then add the bottle of wine and reduce by half.
Add the bay leaves and thyme.
Return the short ribs to the pot, adding enough water to almost cover the meat.
Slide everything into a preheated 375 degree oven for 3 hours.
Check and add water occasionally, if necessary.
Turn the ribs over 1/2 way through cooking.
When finished the ribs will be very tender.
What You'll Need For The Risotto:
Extra Virgin Olive Oil
2 Onions, cut into 1/4 inch dice
2 cups Arborio rice
8 cups chicken stock
2 cups white wine
2 cups grated Parmigiano cheese
2 Tbs unsalted butter
Prep everything, grating the cheese and chopping the onions.
Get the chicken stock to a boil in a pan on the side.
Then begin by sweating the onions in a large saucepan.
Add the rice and toast for 2 to 3 minutes.
Then add the wine and cook until the rice absorbs it, about 5 minutes.
Add stock to cover the rice, then cook stirring constantly until the rice absorbs the stock and you can see the bottom of the pan.
Add more stock and continue until the rice is al dente, about 3 more additions of stock.
Add the cheese, off the heat.
Then add the butter and stir vigorously to combine it in.
What You'll Need For The Roasted Vegetables:
Your favorite vegetables! We used:
- Red Pepper
- Sweet Potato
Cut the veg into large pieces and place on a roasting sheet.
Sprinkle with salt and oil.
Then sprinkle with the balsamic vinegar, mixing well.
Place in a 400 degree oven for about 20 minutes, stirring frequently.