Indulge in Culinary Excellence: Chile Braised Short Ribs with Parmesan White Wine Risotto

Prepare to embark on a culinary journey with our exquisite Chile Braised Short Ribs, perfectly paired with a luscious Parmesan White Wine Risotto. This isn’t just a meal; it’s a decadent experience, designed to captivate your senses and leave an unforgettable impression. The deep, complex flavors of the chile-infused short ribs, slow-braised to melting perfection, find their ideal counterpart in the creamy, al dente risotto, creating a symphony of taste and texture that truly comes alive with every bite. If you’re searching for that one show-stopping dish to elevate any special occasion or simply to treat yourself to an extraordinary dinner, this is it. Get ready to swoon and discover your new favorite comfort food, gourmet style.

There are meals, and then there are *meals*. This Chile Braised Short Ribs with Parmesan White Wine Risotto falls firmly into the latter category. It’s the kind of dish that makes you close your eyes, savoring every single morsel, and wonder how something so utterly delicious can exist. The intensity of flavor infused into every strand of the short rib meat, combined with the luxurious, comforting embrace of the risotto, creates a dining experience that feels both familiar and extraordinarily special. It’s the dish you pull out when you want to truly impress, when you’re celebrating a milestone, or when you simply crave unparalleled comfort and indulgence.

This isn’t just another recipe; it’s a culinary revelation. Imagine a dish so profoundly satisfying that it becomes a cherished memory, a go-to for every truly special occasion. This is the meal you prepare to celebrate significant life moments, to share with those you love most, or even to mark a quiet evening with an exceptional culinary treat. The robust, fall-off-the-bone tenderness of the short ribs, deepened by a complex chile marinade, creates a foundation of flavor that is simply breathtaking. When spooned over the creamy, delicate Parmesan White Wine Risotto, it’s a match made in gastronomic heaven. This pairing doesn’t just work; it sings, creating a symphony of textures and tastes that you won’t soon forget.

The Magic of Slow-Braising: Transforming Short Ribs

The secret to incredibly tender and flavorful short ribs lies in the slow-braising technique. This method involves searing the meat to lock in juices, then cooking it slowly in liquid at a low temperature for several hours. This gentle, moist heat gradually breaks down the tough connective tissues in the beef, transforming them into succulent, fork-tender perfection. But it’s not just about tenderness; it’s about flavor. Our chile marinade is the star here, infusing the ribs with an earthy, slightly smoky, and mildly spicy depth that is simply irresistible.

New Mexico chiles are known for their balanced flavor profile – they offer a pleasant warmth without overpowering heat, allowing the natural richness of the beef to shine through. Combined with aromatic garlic, savory salt, and the warm notes of ground coriander and cumin, this marinade creates a complex base that penetrates deep into the meat during an overnight soak. The long braise then allows these flavors to meld and intensify, resulting in short ribs that are not just tender, but bursting with a layered, comforting taste. The addition of chicken stock and tomato paste in the braising liquid further enriches the sauce, creating a glossy, deeply flavored reduction that you’ll want to drizzle over everything.

Crafting the Perfect Parmesan White Wine Risotto

Beneath the magnificent short ribs lies a bed of perfectly cooked Parmesan White Wine Risotto, a dish that is an art form in itself. Risotto, with its signature creamy texture and al dente bite, provides the ideal canvas for the robust flavors of the short ribs. The key to a truly outstanding risotto is patience and quality ingredients. Arborio rice, with its high starch content, is essential here, as it releases its starch gradually during cooking, creating that characteristic creamy consistency without becoming mushy.

The process begins by toasting the rice in olive oil with minced garlic, which helps to develop a nutty flavor. Then comes the deglazing with white wine – a dry Chardonnay or Pinot Grigio works beautifully, adding a subtle acidity and complexity that brightens the dish. The magic truly happens as warm chicken stock is added, ladle by ladle, stirring constantly. This gradual addition and stirring encourage the rice to release its starches, building that velvety texture. The crucial part is to not rush it, allowing each addition of liquid to be absorbed before adding more. This meditative process results in grains that are tender yet retain a slight chewiness in their core – the hallmark of perfectly cooked risotto.

To finish, a generous amount of freshly grated Parmesan cheese and a knob of butter are stirred in, enriching the risotto with a salty, umami depth and an irresistible creaminess. This delicate, savory, and comforting risotto provides a beautiful counterpoint to the bold flavors of the short ribs, making for a truly balanced and unforgettable meal.

For making risotto, the choice of cookware can make a significant difference. I absolutely adore this Lagostina Martellata Hammered Copper 12-inch Skillet pan. Not only is it a stunning piece of kitchen equipment, but its copper exterior ensures exceptional heat conductivity and retention, which is crucial for even cooking and maintaining the gentle simmer needed for risotto. The flared edges are also a thoughtful design feature, making it incredibly easy to stir and pour the creamy risotto into serving bowls without any messy drips. A quality skillet like this one elevates the cooking process, making it a joy to create such an elegant dish.

Why This Decadent Pairing Works So Well

The combination of Chile Braised Short Ribs and Parmesan White Wine Risotto is a testament to the art of culinary pairing. The hearty, savory, and slightly piquant notes of the short ribs demand a base that can both absorb and complement their richness. Risotto, with its inherent creaminess and subtle flavors, does exactly that. The soft, luscious texture of the braised beef finds a delightful contrast in the tender chewiness of the Arborio rice.

Moreover, the chile marinade, while flavorful, isn’t overly spicy, allowing the mild sweetness of the braising liquid to shine. This sweetness is beautifully balanced by the savory, cheesy, and slightly acidic profile of the risotto. Each component brings its unique qualities to the table, but together, they create a harmonious and deeply satisfying experience. It’s comfort food taken to an elevated, gourmet level – perfect for warming you from the inside out, especially during colder months or for a festive holiday feast.

Tips for Success: Achieving Culinary Perfection

Ingredients Matter

• **Short Ribs:** Look for thick, meaty beef short ribs, preferably bone-in, as the bone adds incredible flavor during braising.
• **Dried New Mexico Chiles:** These provide a mild, earthy, and slightly fruity flavor. If unavailable, ancho chiles can be a good substitute, though they are a bit smokier. Ensure they are properly rehydrated for the best puree.
• **Chicken Stock:** Use a good quality, low-sodium chicken stock for both the ribs and the risotto. This allows you to control the seasoning.
• **Arborio Rice:** This short-grain Italian rice is crucial for the creamy texture of risotto. Do not rinse it, as you want to preserve the starch.
• **White Wine:** A dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc is ideal. Avoid sweet wines, as they will alter the flavor profile of the risotto.
• **Fresh Parmesan:** Always grate your own Parmesan cheese from a block. Pre-grated cheese often contains anti-caking agents that can affect the texture of the risotto.

Braising Secrets

• **Marinate Overnight:** Don’t skip the overnight marination step. It’s essential for the chiles and spices to deeply infuse the short ribs with flavor, making them incredibly tender and aromatic.
• **Use a Heavy-Bottomed Pot:** A Dutch oven or a similar heavy, oven-safe pot is perfect for braising. Its even heat distribution prevents scorching and ensures the ribs cook uniformly.
• **Maintain Low Heat:** Braising is a slow and gentle process. The low oven temperature (350°F / 175°C) ensures the meat becomes tender without drying out.
• **Don’t Overcrowd:** If you’re making a larger batch, braise the ribs in two batches to ensure they are adequately covered by liquid and cook evenly.

Risotto Mastery

• **Warm Stock is Key:** Always keep your chicken stock warm in a separate saucepan before adding it to the rice. Adding cold stock will shock the rice, slow down the cooking process, and affect the creamy texture.
• **Stir, But Not Constantly:** While risotto requires stirring, you don’t need to stir every single second. Stir frequently enough to prevent sticking and to encourage starch release, but allow the rice to absorb the liquid between additions.
• **Taste for Doneness:** The perfect risotto should be al dente – tender with a slight bite in the center. Start tasting after about 20 minutes of adding stock and continue until it reaches your desired texture. You may not need all the stock, or you might need a little more.
• **Finishing Touch:** Stirring in the Parmesan and butter at the very end (mantecare) gives the risotto its final silky, creamy consistency. Season with salt and pepper to taste.

Serving and Pairing Suggestions

This dish is a meal in itself, but a few simple additions can complete the experience. A fresh, crisp green salad dressed with a light vinaigrette provides a refreshing contrast to the richness of the main course. Crusty bread is excellent for soaking up any leftover sauce from the short ribs. For wine pairing, consider a medium-bodied red wine that can stand up to the robust flavors of the beef, such as a Cabernet Sauvignon, Merlot, or even a Zinfandel. If you prefer white, a full-bodied Chardonnay with a hint of oak can complement the creamy risotto beautifully.

Your Next Special Meal Awaits

Whether you’re planning a memorable Christmas dinner, a romantic New Year’s Eve feast, or just want to make an ordinary weekend extraordinary, these Chile Braised Short Ribs with Parmesan White Wine Risotto are an absolute must-try. It’s a dish that commands attention, offering layers of flavor and a comforting elegance that will be remembered long after the last bite. So gather your ingredients, set aside some time, and prepare to create a culinary masterpiece that will surely become a treasured favorite in your recipe collection. Happy cooking, and Happy Holidays!

This Recipe’s Must Haves

• Lagostina Martellata Tri-ply Hammered Stainless Steel Copper Skillet
• Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round Dutch Oven
• OXO Good Grips 12-Inch Stainless-Steel Locking Tongs

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Chile Braised Short Ribs with Parmesan White Wine Risotto

Rich, indulgent and packed with so much depth of flavor, you’ll never forget eating this meal!

Prep Time: 10 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 10 minutes mins

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ingredients

• 4 dried New Mexico chiles
• 3 garlic cloves
• 1/8 cup olive oil
• 4 tsp salt
• 3/4 tsp ground coriander
• 1/2 tsp ground cumin
• 2 1/2 lbs thick beef short ribs
• 1/2 white onion chopped
• 2 cups chicken stock
• 1 Tbsp tomato paste
• Garnish: freshly chopped cilantro

Parmesan Risotto

• 2 to 3 cups chicken stock
• 1 Tbsp olive oil
• 2 garlic cloves minced
• 1 cup arborio rice
• 1 cup white wine I used a chardonnay
• 1/4 cup grated parmesan cheese
• 1 Tbsp butter

instructions

• In a small dry skillet, toast the chiles over medium-high heat until puffed, approximately 2 minutes. Remove stems and add to a bowl of hot water. Let the chiles soften and soak for 20 minutes; drain.
• Add softened chiles, garlic, olive oil, salt, coriander, and cumin to a blender or food processor. Puree until well-combined. Add chile mixture, short ribs and chopped onion to a large bowl. Using your hands, coat the short ribs well in the marinade. Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350 degrees.
• In a large, heavy-bottomed, oven safe pot, add shorts ribs and marinade with 2 cups chicken stock. Bring to a boil over high heat. Once boiling, cover and place in the oven. Braise for 2 hours.
• Remove from oven, stir in tomato paste, cover and return to the oven. Braise for an additional hour.
• When there are 40 minutes left for the short ribs, make the risotto. In a medium saucepan, bring the chicken stock for the risotto to a simmer; cover and keep warm over low heat.
• In a large Lagostina skillet, heat olive oil over medium heat. Add the garlic and cook until browned, about 1 minute. Stir in the rice and toast for 2 minutes. Add the wine and simmer until almost evaporated. Pour in approximately 1 cup of the hot stock. Cook, stirring constantly, until the stock has been absorbed. Repeat this process, adding 1 cup of stock at a time and stirring until the rice is tender. You may not need all the stock so test the rice between each addition. It should take approximately 25 to 35 minutes total. Stir in parmesan cheese and butter, and season with salt and pepper. Keep warm over low heat until ready to serve.
• Remove ribs using tongs from the pot. Serve short ribs over risotto.

Category: Main Dish

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Disclosure: I received free product from Lagostina as part of this post. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Cake ‘n Knife!