Beef Short Ribs with Mushroom Risotto

Beef Short Ribs with Mushroom Risotto are beef short ribs braised in the slow cooker until falling off the bone tender, and served over creamy mushroom risotto. This is a flavorful, comforting dish that the whole family will love!

Serves: 4-6 servings

For the short ribs:

  • 3-3½ lbs. beef short ribs
  • 2 tablespoons extra virgin olive oil
  • 1 cup dry sherry*
  • 4 cups beef stock
  • 10 ounces pearl onions, peeled*
  • 3 cloves garlic, smashed and peeled
  • 1 bay leaf

For the risotto:

  • 4 cups low sodium chicken stock
  • 1 cup water
  • 1 tablespoon extra virgin olive oil
  • 1 large shallot, peeled and chopped
  • 16 ounces cremini mushrooms, stemmed and sliced
  • 1½ cups arborio rice
  • 1 clove garlic, minced
  • ½ cup dry white wine
  • ¼ cup grated parmesan
  • salt and pepper, to taste
  • freshly chopped parsley for garnish, optional

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