Decadent Chile Braised Short Ribs with Creamy Parmesan White Wine Risotto: An Unforgettable Culinary Journey
Prepare for a culinary revelation! Our Chile Braised Short Ribs with Parmesan White Wine Risotto are not just a meal; they are an extraordinary experience designed to delight your senses. The rich, aromatic chile marinade deeply infuses the succulent short ribs with an intense, complex flavor profile, creating a tenderness that literally melts in your mouth. Paired with a luxuriously creamy Parmesan white wine risotto, this dish transcends ordinary dining, elevating every bite into a moment of pure bliss. Get ready to be utterly captivated and to swoon over this truly exceptional creation.
Why This Dish is a Culinary Masterpiece
There are some meals that are so profoundly delicious, so perfectly executed, that they leave an indelible mark on your memory. This dish of chile-braised short ribs served atop creamy Parmesan white wine risotto is precisely one of those culinary triumphs. It’s the kind of meal that elicits an almost primal reaction of pure joy – a taste sensation that makes you want to shout its praises from the rooftops. While that might sound a little overdramatic, trust us, the combination of these rich, tender ribs and the comforting risotto is simply that good. Damn good, in fact.
You know that feeling when you create a meal that truly changes everything? A dish so remarkable that it stands the test of time, becoming your go-to for every special occasion? This is that dinner. It’s the meal you’d choose to cook if you were planning to propose to the love of your life, confident that its exquisite flavors would perfectly complement such a monumental moment. This chile short ribs and risotto dish possesses that kind of captivating power, promising not just a dinner, but an unforgettable experience.
The Heart of the Dish: Perfectly Braised Chile Short Ribs
The Magic of the Marinade
The foundation of these incredible short ribs lies in their intensely flavorful chile marinade. Crafted from dried New Mexico chiles, fresh garlic, and a blend of earthy spices like ground coriander and cumin, this marinade is a masterpiece of balance. The chiles contribute a smoky, rich depth rather than overpowering heat, slowly infusing the beef with their complex character. Allowing the short ribs to marinate overnight is a crucial step, ensuring every fiber of the meat absorbs these beautiful flavors, preparing them for the long, slow braise that transforms them into pure perfection.
Slow-Cooked Perfection
Braising is an art form, and for short ribs, it’s the secret to achieving that coveted fall-off-the-bone tenderness. Cooked slowly in a rich liquid composed of the chile marinade and savory chicken stock, the connective tissues in the beef break down, leaving behind incredibly moist, succulent meat. This low-and-slow cooking method allows the flavors to meld and deepen, creating a sauce that is velvety, robust, and utterly irresistible. The addition of tomato paste towards the end of the braising process adds another layer of umami, brightening the overall profile and ensuring a truly gourmet finish.
Complementing Richness: Creamy Parmesan White Wine Risotto
The Art of Risotto Making
While the short ribs are undeniably the star, the Parmesan White Wine Risotto is far more than just a supporting act; it’s a co-star that perfectly balances the intensity of the meat. Making risotto is a labor of love, requiring patience and constant stirring, but the reward is a dish of unparalleled creaminess. Arborio rice, with its high starch content, is gradually coaxed into a luscious, velvety texture by the slow addition of warm chicken stock and white wine. Each grain absorbs the liquid, releasing its starch to create a naturally thick and unctuous consistency that is both comforting and sophisticated.
The Perfect Pairing
The choice of a dry white wine, such as a Chardonnay, adds a bright acidity and subtle fruit notes that cut through the richness of the beef, preventing the dish from becoming too heavy. Finishing the risotto with freshly grated Parmesan cheese and a knob of butter adds a final touch of salty, nutty depth and an even silkier texture. The delicate, savory creaminess of the risotto acts as the ideal canvas for the bold, spicy flavors of the chile-braised short ribs, allowing each component to shine while creating a harmonious and truly decadent bite together. This pairing is a testament to the power of contrasts, creating a meal that is both robust and refined.
Essential Tools for an Effortless Feast
To achieve culinary perfection, having the right tools makes all the difference. I absolutely adore my Lagostina Martellata Hammered Copper 12-inch Skillet for this recipe, and especially for making risotto. Not only is it a wonderfully versatile skillet for all sorts of cooking, but its construction is particularly suited for creating that perfectly creamy risotto. The elegant copper exterior of the Martellata series isn’t just for show; it’s designed to help retain and distribute heat evenly, ensuring your risotto cooks consistently and avoids hot spots that can lead to uneven texture. Furthermore, the flared edges of the pan are a thoughtful design feature, preventing any pesky drips when you’re proudly pouring your perfectly cooked risotto into serving bowls. It’s a pan that combines stunning aesthetics with superior functionality, making it a joy to cook with and a beautiful piece to display.
Make Your Celebrations Unforgettable
Whether you’re searching for that show-stopping meal to anchor your Christmas Eve dinner, or you need something truly special and memorable to ring in the New Year with, this chile braised short ribs and Parmesan white wine risotto dish is the ultimate choice. Its rich flavors, luxurious textures, and impressive presentation are guaranteed to make it the star of any festive gathering. This is the kind of meal that guests will talk about for years to come, a true highlight that everyone, including Y-O-U, will remember fondly. It’s more than just food; it’s an experience that fosters warmth, celebration, and cherished memories.
Exclusive Giveaway & Holiday Cheers!
As a special pre-Christmas and end-of-year treat, I have a fantastic surprise for you all! Lagostina has generously offered to give away one of their exquisite Lagostina Martellata Hammered Copper 12-inch Skillets to a lucky reader. This is the perfect opportunity to upgrade your kitchen arsenal just in time to tackle all your New Year cooking resolutions head-on with style and efficiency! Be sure to enter the giveaway, details for which you’ll find right below the recipe. Good luck, and Happy Holidays to everyone!
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!
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This Recipe’s Must Haves
- Lagostina Martellata Tri-ply Hammered Stainless Steel Copper Skillet: Essential for the perfect risotto, ensuring even heat distribution and a beautiful presentation.
- Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round Dutch Oven: The ideal vessel for slow-braising the short ribs, locking in moisture and flavor.
- OXO Good Grips 12-Inch Stainless-Steel Locking Tongs: Perfect for handling the tender short ribs and stirring the risotto with ease.
Pin this Chile Braised Short Ribs with Parmesan White Wine Risotto recipe for later so you can recreate this memorable meal!
Chile Braised Short Ribs with Parmesan White Wine Risotto
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
- 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
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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.
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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.
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Preheat oven to 350 degrees.
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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.
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Remove from oven, stir in tomato paste, cover and return to the oven. Braise for an additional hour.
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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.
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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.
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Remove ribs using tongs from the pot. Serve short ribs over risotto.
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