Short Ribs with Risotto

For the short ribs:

• 1 lb boneless short ribs, cut into large chunks
• kosher salt and black pepper
• extra virgin olive oil
• 1 yellow onion, chopped
• 2 carrots, peeled and chopped
• 3 garlic cloves, finely chopped
• 2 tbsps tomato paste
• 1 tbsp all purpose flour
• 3/4 cup red wine
• 1 cup beef stock
• 2 sprigs thyme
• 8 oz cremini mushrooms, quartered

For the risotto:

• 3-4 cups chicken stock
• 1 shallot, finely chopped
• 2 garlic cloves, chopped fine
• 1 cup arborio rice
• kosher salt and black pepper
• 1 1/2 tbsps butter
• 1/3 cup freshly grated parmesan, plus more for garnish
• chopped fresh parsley, for garnish

For the short ribs

1. Pat the short ribs dry with paper towel and season with salt and pepper right before cooking.
2. Heat a dutch oven over medium heat and add a splash of olive oil. Once hot, add the short ribs and brown on each side, about four minutes per side. Remove with a slotted spoon and set aside.
3. Preheat the oven to 350ºF.
4. Reduce the heat to medium-low and add the onion and carrot and season lightly with salt and pepper. Sauté for about five minutes, until the onion is just starting to soften. Add the garlic and tomato paste and cook for two minutes, stirring constantly, until the tomato paste deepens in colour.
5. Scatter in the flour and cook for one minute, stirring often. Slowly start pouring in the red wine, while whisking to incorporate the flour. Pour in the beef broth and then add the beef back in. Add the thyme and then cover and transfer to the oven and cook for 90 to 120 minutes, until the short ribs are tender.
6. While the short ribs are cooking, heat a large skillet over medium heat and drizzle in some olive oil.
7. Once the skillet is hot, add the mushrooms and cook, stirring occasionally, until browned, about seven to ten minutes. During the last minute of cooking, season lightly with salt and pepper and then set aside the mushrooms.
8. When the short ribs are done cooking, remove and shred them with two forks. Remove the thyme sprigs.
9. The sauce should be fairly thickened, but if it's too thin, you can reduce it over medium-low heat. Add the short ribs back into the pot and add the mushrooms in. Keep warm until ready to serve.

For the risotto:

1. Once the short ribs are done, make the risotto. Pour the chicken stock into a small pot and keep warm on the stove over low heat.
2. Heat the same skillet used to make the mushrooms over medium. Drizzle in some olive oil. Once warm, add the shallot and cook for three to four minutes, until softened. Add the garlic and cook for one minute.
3. Pour in the rice and toast for about one minute, stirring often. Season with salt and pepper.
4. Pour in a splash of chicken broth and stir to deglaze and scrape up any browned bits.
5. Start pouring in the chicken broth 1/2 cup at a time, stirring frequently until the rice absorbs the liquid and then continue adding more until the rice is just cooked through, about 20 minutes.
6. Remove the skillet from the heat and stir in the butter and the parmesan. Remove the risotto from the skillet and transfer to a large bowl and cover to keep warm. This will stop it from cooking more.
7. Divide the risotto into pasta bowls and top with the shredded short ribs mixture and then garnish with extra parmesan and parsley. Enjoy!