Cooper’s Hawk Short Rib Risotto Recipe

Cooking is an art that allows us to indulge in delightful flavors and create culinary masterpieces.

One such masterpiece that combines tender short ribs and creamy risotto is Cooper’s Hawk Short Rib Risotto.

In this article, we’ll explore the steps to create this delectable Cooper’s Hawk Short Rib Risotto Recipe that’s sure to impress your taste buds and those of your loved ones.

The Art Of Short Rib Risotto

Short rib risotto is a marriage of textures and tastes, where succulent short ribs meet creamy and flavorful risotto.

This dish captures the essence of comfort food with a touch of gourmet sophistication.

Cooper’s Hawk Short Rib Risotto Recipe

Recipe Details:

  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Course: Main Course
  • Cuisine: Italian-American
  • Yield: 4 servings

Ingredients You’ll Need

To embark on this culinary journey, gather these high-quality ingredients:

  • 1 pound beef short ribs
  • Salt and pepper, to taste
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1 ½ cups Arborio rice
  • ½ cup red wine
  • 4 cups beef broth
  • 2 tablespoons butter
  • ½ cup grated Parmesan cheese
  • Fresh herbs (thyme, rosemary), chopped for garnish

Instructions

Preparing The Short Ribs

  1. Season The Ribs: In a bowl, rub the beef short ribs with salt, pepper, and minced garlic. Let them marinate for at least an hour.
  2. Sear The Ribs: Heat olive oil in a pan over medium-high heat. Sear the ribs on all sides until they develop a rich brown crust. This step helps seal in the flavors.
  3. Slow Cooking: Transfer the seared ribs to a slow cooker. Add red wine, beef broth, and fresh herbs. Cover and cook on low heat for about 4 hours or until the meat is tender and easily falls off the bone.

Crafting The Perfect Risotto

  1. Sauté Aromatics: Melt butter over medium heat in a separate large pot. Add diced onions and sauté until translucent.
  2. Toasting The Rice: Add Arborio rice to the pot and toast it for a minute, stirring frequently. This enhances the rice’s nutty flavor.
  3. Adding Broth Gradually: Begin adding warm beef broth, one ladle at a time, stirring constantly. Allow each ladle of broth to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired consistency.
  4. Combining Short Ribs And Risotto: Once the risotto is creamy, fold in the cooked short rib meat. Allow the flavors to meld together for a few minutes.
Cooper's Hawk Short Rib Risotto Recipe
Cooper’s Hawk Short Rib Risotto Recipe

Plating And Serving

  1. Serving: Spoon the Short Rib Risotto onto warm plates.
  2. Garnish: Grate fresh Parmesan cheese over the top of each serving and sprinkle with chopped fresh herbs.
  3. Enjoy: Serve the Cooper’s Hawk Short Rib Risotto recipe immediately, and savor the symphony of flavors in every bite.

Nutrition Information (Per Serving):

  • Calories: 620
  • Total Fat: 32g
  • Saturated Fat: 14g
  • Cholesterol: 105mg
  • Sodium: 970mg
  • Total Carbohydrates: 50g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 28g

Wine Pairing Suggestions

Pair this delectable dish with a robust red wine, such as Cabernet Sauvignon or Merlot, to enhance the culinary experience.

Tips For Success

  • Be patient while slow-cooking the short ribs to achieve maximum tenderness.
  • Stir the risotto constantly to achieve a creamy texture.
  • Use high-quality ingredients for the best flavor.

Experimenting With Variations

Feel free to customize the dish by adding vegetables or trying different herbs in your risotto. Explore various types of meat to create your own unique twist.

Conclusion

The richness of delicate short ribs and the elegant creaminess of risotto are combined in the culinary masterpiece known as Cooper’s Hawk Short Rib Risotto recipe.

This delicious Italian-American dish is sure to please your palate and wow your visitors. Savor this delectable symphony of tastes while appreciating the art of cooking!

Cooper's Hawk Short Rib Risotto Recipe

Cooper’s Hawk Short Rib Risotto Recipe

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 620 kcal

Ingredients
  

  • 1 pound beef short ribs
  • Salt and pepper to taste
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 onion finely diced
  • 1 ½ cups Arborio rice
  • ½ cup red wine
  • 4 cups beef broth
  • 2 tablespoons butter
  • ½ cup grated Parmesan cheese
  • Fresh herbs thyme, rosemary, chopped for garnish

Instructions
 

Preparing The Short Ribs

  • Season The Ribs: In a bowl, rub the beef short ribs with salt, pepper, and minced garlic. Let them marinate for at least an hour.
  • Sear The Ribs: Heat olive oil in a pan over medium-high heat. Sear the ribs on all sides until they develop a rich brown crust. This step helps seal in the flavors.
  • Slow Cooking: Transfer the seared ribs to a slow cooker. Add red wine, beef broth, and fresh herbs. Cover and cook on low heat for about 4 hours or until the meat is tender and easily falls off the bone.

Crafting The Perfect Risotto

  • Sauté Aromatics: Melt butter over medium heat in a separate large pot. Add diced onions and sauté until translucent.
  • Toasting The Rice: Add Arborio rice to the pot and toast it for a minute, stirring frequently. This enhances the rice’s nutty flavor.
  • Adding Broth Gradually: Begin adding warm beef broth, one ladle at a time, stirring constantly. Allow each ladle of broth to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired consistency.
  • Combining Short Ribs And Risotto: Once the risotto is creamy, fold in the cooked short rib meat. Allow the flavors to meld together for a few minutes.
Keyword Cooper’s Hawk Short Rib Risotto Recipe
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Hello! I'm Naznin Aktar, the food enthusiast and recipe curator at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.
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