5/12/13 - Sunday at 12:30p - 1:00p

    Chef Kate Gabriele
Braised Short Ribs with Wild Mushroom Risotto

Low and Slow Braised Short Ribs


8-10 each short ribs
2 c. large dice onions
1 c. large dice peeled carrots
1 c. large dice celery
3-4 whole garlic cloves smashed
2 tbsp. Whole black peppercorns
2 each by leaves
1 tsp. dried thyme
1 qt. red wine
1/3 c. tomato paste
2 qts. Veal stock (beef, vegetable may be substituted)
1/4 c. red wine vinegar
1/4 c blended oil
1/2 c flour
Salt & pepper to season short ribs

  1. Take ribs our of packaging and pat dry; season with salt and pepper and toss in flour to coat.
  2. In a large skillet, heat oil until hot, place ribs in and cook until dark brown - do not burn them.
  3. Once they are done, remove from skillet and set aside.
  4. Add more oil and cook onions, carrots and celery until translucent.
  5. Add tomato paste, garlic, peppercorn, bay leaves, thyme and fennel until browned. Deglaze pan with vinegar, red wine and veal stock. Bring to a boil.
  6. Divide your short ribs into two separate pans or one large if you have room in it. Pour braising liquid until ribs are 3/4 of the way covered. DO NOT SUBMERGE THEM. Place foil or cover over the top and cook in oven for 2-3 hours, until fork tender and bones fall off. Check every now and then to make sure there is enough liquid in the pan. IF not, add more braising liquid - you should have some left over.
  7. After they are done, remove the ribs from the pan and place them into a storage container. Take the liquid from the pan and strain it with a mesh strainer or a sieve Place that liquid into a sauce pan and reduce that by 75%, skimming the scum off the top as you go. Once it is reduced, finish the sauce with some cubes of butter and serve it on top of your short ribs.

Wild Mushroom Risotto


2 c. Risotto rice
1/4 c. olive oil
1 whole shallot
2 c. Arborio
3/4 c dry white wine
3-4 cloves of garlic-smashed
1 tsp. chopped fresh thyme or favorite herbs
1-2 oz. of dried mushroom - Porcini work well
6 oz. mushroom (your favorite)
6-8 c. Mushroom stock, simmering (vegetable or you favorite stock may be substituted)
1/4 c. Mascarpone cheese
3 tbls. Parmesan cheese
Salt & pepper to taste


For the Mushrooms

  1. Heat olive oil in a nonstick skillet
  2. Add garlic, toast then pull out of oil and set aside.
  3. When the oil is hot - add the mushroom to the pan and sear until golden brown; 3-4 minutes add porcinis and chopped thyme when complete, set aside until risotto is finished.


For the Risotto
  1. Heat 1/4 c olive oil in a wide sauce pans and add garlic. Toast then pull out of pan and set aside.
  2. Add rice to pan a stir using a flat wooden spoon making sure each kernel is coated with the oil. Cook for about 2-3 minutes until rice is toasted. Add shallots and sauté until soft and tender.
  3. Add white wine and boil until almost dry and totally absorbed by the rice. Begin adding the simmering stock in 3 parts - 2 c. of stock at a time. Cook on medium high heat. Stir every minute or so until all stick is absorbed. Risotto style rice will absorb 5x its weight in liquid.
  4. Add the next round of stock 2- c. at a time again until all liquid is absorbed. You will do this once more and then test the rice to see if it is done to your liking.
  5. After it is done, take it off the stove and drizzle at bit of EVOD, Mascarpone cheese, parmesan, salt and pepper and stir. It will be creamy. Then gently fold in the mushrooms and pear tomatoes.