This Short Rib Risotto is a restaurant-quality dinner you can make at home. Beef short ribs are browned, slow-braised until they fall off the bone, and served over a creamy mushroom risotto for a rich, comforting meal the whole family will enjoy.
I enjoy recreating favorite restaurant dishes at home so they’re available for date nights and special dinners. This Short Rib Risotto grew from a memorable restaurant plate and quickly became a favorite with my family and readers.
The short ribs are seared to develop deep caramelized flavor, then transferred to a slow cooker and braised in a savory liquid until tender. The pan is deglazed to lift all the concentrated brown bits, then added to the braising liquid so nothing goes to waste.
Once the short ribs are meltingly tender, you’ll prepare a mushroom risotto using Arborio rice. The risotto is finished with Parmesan for a velvety texture and bright flavor. If you prefer, you can use a pressure cooker method for the short ribs or an Instant Pot technique for the risotto to reduce active time.
The combination of fork-tender beef and silky risotto is classic comfort food — elegant enough for guests yet relaxed enough for a cozy night in.
Why you’ll love this recipe
- Fork-tender braised short ribs require minimal hands-on prep; the slow cooker does the long cooking for you.
- Creamy mushroom risotto takes about 20 minutes of active work on the stovetop and pairs beautifully with the ribs.
- Short ribs can be cooked a day or two ahead and reheated, making dinner service faster and easier.
- The recipe is flexible: swap herbs, aromatics, or the braising liquid to suit your pantry and taste.
Recipe ingredients
Most ingredients are easy to find at a grocery store. Below are the key items that build flavor and texture in this dish.
- Beef short ribs: Use bone-in short ribs; the bones deepen the braising flavor.
- Beef stock: Adds rich beef character; bone broth also works well.
- Dry sherry: For deglazing and extra depth; you can substitute brandy, bourbon, or additional beef stock if preferred.
- Pearl onions: Tiny onions add a special touch; frozen pearl onions save time. You may substitute sliced yellow onion if needed.
- Cremini mushrooms: Their meaty flavor complements the risotto; use your favorite mushroom variety.
- Arborio rice: Short-grain rice with high starch produces a creamy risotto without extra cream.
- White wine: Adds acidity and brightness to the risotto; omit if you prefer alcohol-free cooking.
- Parmesan: Stirred into the risotto for savory umami; omit to keep the dish dairy-free.
Quantities and the full ingredient list are included in the recipe card below.
How to make short rib risotto
The short ribs can be started in the morning and ready by dinner. Wait to make the risotto until the ribs are fully tender so you can serve everything hot together.
Pro tip: Short ribs can be braised 1–2 days ahead and reheated, which shortens dinner preparation time significantly.
See the recipe card below for precise steps and timing.
Prepare the slow cooker braised short ribs
- Season the short ribs with salt and pepper. In batches, brown the ribs in a hot skillet with olive oil until deeply caramelized, about 2 minutes per side. Proper browning locks in flavor and creates fond for the braise.
- Deglaze the skillet with dry sherry (or beef stock), scraping up the browned bits. Allow the liquid to reduce briefly, then transfer it to the slow cooker with the ribs.
- Add beef stock, peeled pearl onions, smashed garlic cloves, and a bay leaf to the slow cooker.
- Cook on low for 7–8 hours (or on high for 4–5 hours) until the meat is very tender and easily pulls from the bone.
Prepare the mushroom risotto
- Warm the chicken stock and water in a saucepan and keep it at a gentle simmer.
- In another pan, heat olive oil over medium heat. Sauté shallot and mushrooms until softened and the liquid has evaporated, 3–4 minutes. Add the Arborio rice and toast, stirring, for about 1 minute. Stir in minced garlic and cook 30 seconds.
- Pour in the white wine and cook until reduced by half. Add 1 cup of warm stock and stir until mostly absorbed; continue adding the stock a cup at a time, stirring periodically, until the rice is tender and creamy.
- Remove from heat, stir in grated Parmesan, and season with salt and pepper. Spoon risotto onto plates and top with short ribs and pearl onions.
Recipe FAQs
Blanch pearl onions in boiling water for 30–45 seconds, then plunge them into cold water—the skins should slip off easily. Frozen pearl onions are a convenient alternative; add them toward the end of the cooking time.
Yes. Pressure-cooking short ribs reduces braising time substantially—many Instant Pot recipes finish ribs in about an hour. Use a pressure-cooker version if you’re short on time.
Cooking on low yields more tender results in my experience. Low and slow helps collagen break down gently for fall-off-the-bone meat.
Yes. Braised short ribs often taste even better the next day. Reheat gently and finish the risotto just before serving for best texture.
Serving suggestions
Serve this dish as the centerpiece of a simple, satisfying meal. Add a crusty bread or a bright salad to balance the richness.
- Serve with crusty focaccia or a warm baguette to soak up the sauce.
- A light green salad, butter lettuce, or roasted vegetables like broccoli or Brussels sprouts make great sides.
Recipe notes
- Timing: Finish the short ribs before you begin the risotto. Ribs can be braised ahead of time and reheated.
- If you don’t have dry sherry, deglaze with some beef stock instead.
- To peel pearl onions quickly, blanch and shock in cold water. Frozen pearl onions work well too; add them near the end of cooking.
- Omit white wine from the risotto if you prefer not to use alcohol; extra stock works fine.
- Store leftovers in the refrigerator for up to 3 days.
More risotto recipes you’ll love
- Pumpkin risotto
- Butternut squash risotto
- Spring vegetable lemon risotto
- Instant Pot wild mushroom leek risotto
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Beef Short Rib Risotto
Servings: 6
Prep Time: 15 mins • Cook Time: 8 hrs • Total Time: 8 hrs 15 mins
Ingredients
For the short ribs:
- 3–3½ lbs beef short ribs, bone-in
- 2 tbsp extra virgin olive oil
- 1 cup dry sherry
- 4 cups beef stock
- 10 oz pearl onions, peeled
- 3 cloves garlic, smashed
- 1 bay leaf
For the risotto:
- 4 cups low-sodium chicken stock
- 1 cup water (or additional stock)
- 1 tbsp extra virgin olive oil
- 1 large shallot, chopped
- 16 oz cremini mushrooms, sliced
- 1½ cups Arborio rice
- 1 clove garlic, minced
- ½ cup dry white wine
- ¼ cup grated Parmesan
- Salt and pepper, to taste
- Freshly chopped parsley for garnish (optional)
Instructions
Prepare the short ribs:
- Season the short ribs with salt and pepper. Let them sit at room temperature if you have time.
- Heat oil in a large skillet over medium heat. Brown the ribs in batches until deeply caramelized, about 2 minutes per side. Transfer to the slow cooker.
- Deglaze the skillet with the sherry, scraping up browned bits. Reduce slightly and add to the slow cooker with the ribs.
- Add beef stock, pearl onions, garlic, and bay leaf. Cook on low for 7–8 hours (or high for 4–5 hours) until very tender.
Prepare the risotto:
- Heat the chicken stock and water in a saucepan and keep at a gentle simmer.
- In a separate pan, warm the olive oil over medium heat. Sauté shallot and mushrooms until softened, about 3–4 minutes. Add the rice and toast for 1 minute, then add garlic and cook 30 seconds.
- Add the white wine and reduce by half. Add warm stock 1 cup at a time, stirring until each addition is mostly absorbed. Continue until rice is tender and creamy.
- Remove from heat, stir in Parmesan, and season to taste. Strain the short ribs and onions from the braising liquid and serve over the risotto. Garnish with parsley.
Notes
- Short ribs can be made 1–2 days ahead and reheated before serving.
- If you don’t have sherry, deglaze with beef stock instead.
- Blanch pearl onions 30–45 seconds, then cool and peel for easiest results. Frozen pearl onions can be used as a shortcut.
- Omit wine if you prefer an alcohol-free risotto; use extra stock instead.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Estimated per serving: Calories: 853 kcal; Carbohydrates: 54 g; Protein: 64 g; Fat: 37 g; Saturated Fat: 14 g; Sodium: 613 mg.