Braised Short Ribs with Butternut Squash Risotto
Braised Short Ribs with Butternut Squash Risotto is one of our favorite winter dinners. I begin this dish by making the short ribs. While the ribs cook, I make the risotto. Then, I serve the ribs on top of the risotto. We like this dish for several reasons. First of all, I like that this whole meal can be made ahead of time. Then, I reheat the risotto in the microwave and I heat the ribs up right in the pot in the oven for 30 minutes. Secondly, I like that most of this meal gets made in the oven, and needs little hands on attention. And, lastly, we all love the creamy risotto and rich braised beef.
The Equipment I Used
- A Food Processor- I used this to puree my butternut squash. If you don’t have one, you could probably just mash it with a fork.
- A Dutch Oven- I like to cook both the ribs and the risotto in Dutch ovens.
The Ingredients Needed for Braised Short Ribs with Butternut Squash Risotto
- Beef- You’ll need beef short ribs for this dish.
- Wine- For the ribs, I used Cabernet Sauvignon.
- Chicken Stock- I always use homemade chicken stock. The recipe is below.
- Arborio Rice- You’ll need to use Arborio rice for the risotto.
- Squash- Use a butternut squash.
How I Made my Ribs and Risotto
- First, I braised my ribs. Obviously, I skipped the Boursin potatoes.
- Next, I baked my squash.
- Then, I made the risotto. You want to add more stock when the rice just begins to stick to the pot. It’s important to stir it almost constantly. This helps the rice cook more evenly.
- Finally, I served the ribs on top of the risotto.
If you like short ribs, you need to try this rich and delicious Braised Short Ribs with Butternut Squash Risotto.
Short Ribs with Boursin Potatoes
Red wine braised short ribs, with carrots. Served with Boursin cheese mashed potatoes.
Ingredients
For the Red Wine Braised Short Ribs:
- 3 pounds beef short ribs
- ½ cup all- purpose flour
- 2 tbsp. olive oil
- ¼ tsp. each kosher salt and black pepper
- 6 large carrots, peeled and halved
- 1 large shallot, chopped
- 2 cups onion, chopped
- 6 cloves garlic, chopped
- 1 cup celery, sliced
- ¾ cups Cabernet Sauvignon, or other red wine
- 1¾ cups chicken stock
- 4 sprigs fresh thyme
- 1 dried bay leaf
For the Boursin Mashed Potatoes:
- 4 cups red potatoes, peeled and cut in two- inch cubes
- ¼ tsp. kosher salt
- 4 tbsp. salted butter
- 5.2 ounces Boursin cheese
- ¼ tsp. black pepper
- ¼ cup whole milk
Instructions
- Preheat the oven to 325 degrees.
- Dry the ribs off well with paper towels, and then sprinkle them well the salt and pepper. Next, roll them around in the flour until they're dusted all over with flour.
- Heat a Dutch oven with olive oil, over medium heat. Brown a few ribs at a time, until they're brown all over. Remove browned ribs to a plate.
- Add the onions, carrots, shallots, garlic, and celery to the pot and cook them for five minutes. Then, add the wine and chicken stock and let them simmer for five minutes. Add the ribs back to the pot along with the thyme, bay leaf and a half teaspoon more of both the salt and pepper. Bring the pot to a simmer, and then cover and bake it for two and a half hours.
- If you like, refrigerate the pot for an hour. Then, remove the fat that congeals on the top and reheat on medium heat before serving.
- While the ribs bake, make the Boursin Mashed Potatoes: Put the potatoes and salt in a three- quart saucepan and cover with them with three inches of water. Bring the pot to a boil and cook uncovered for about ten minutes or until the potatoes are fork tender.
- Drain the potatoes and then add them back to the pot. Let them dry for a few minutes and then mash them with the rest of the ingredients.
- Serve the ribs and carrots along the gravy and mashed potatoes.
Nutrition
Calories: 550kcal
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Butternut Squash Risotto
Creamy risotto with Parmesan and butternut squash.
Equipment
- Food processor
Ingredients
For the Risotto:
- 2 tbsp. unsalted butter
- 1 cup minced onions
- 1 cup Arborio rice
- 4 cups chicken stock
- ½ cup Parmesan cheese
- ½ cup butternut squash puree
For the Butternut Squash Puree:
- 1 butternut squash
- 6 tbsp. unsalted butter
- 4 tbsp. brown sugar
- ¼ tsp. each kosher salt and cinnamon
Instructions
- Begin by making the Butternut Squash: Preheat the oven to 325 degrees. Cut the squash in half horizontally and scoop out the seeds. Fill the cavities with the rest of the ingredients. Place them on a baking sheet and bake for an hour and 15 minutes or until they're tender. Scoop out a half cup of the flesh and puree in the food processor. Freeze the rest of the squash for another use.
- When the squash is about thirty minutes from being done, make the risotto: In a four quart saucepan, bring the chicken stock to a simmer. In a Dutch oven, melt the butter and cook the onion on low heat until it's softened. Add the rice stir until it's well coated with the butter and onions. Add the stock in one quarter cup increments, stirring the rice with a wooden spoon.
- Add another quarter cup of stock when the rice begins to stick to the bottom of the pot. Keep adding stock in quarter cup increments and stirring until the rice is slightly tender. You may not need all the stock. Stir in the squash and the Parmesan and serve.
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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