Beef Short Ribs with Mushroom Risotto

Tender beef short ribs served with a creamy mushroom risotto. A hearty and satisfying meal that's perfect for special occasions.

Ingredients - Serves 4

Season the short ribs with salt and pepper. Heat the olive oil in a large pot over medium-high heat. Add the short ribs and brown on all sides. Remove from the pot and set aside.
In the same pot, add the onion, carrots, and garlic. Cook until the vegetables are softened.
Add the red wine to the pot, scraping the bottom to loosen any browned bits. Add the beef broth and thyme. Return the short ribs to the pot. Cover and simmer for 2-3 hours, until the meat is tender.
In a separate pot, melt the butter over medium heat. Add the rice and cook until it is lightly toasted. Add the mushrooms and cook until they are softened.
Gradually add the remaining beef broth to the rice, stirring constantly, until the rice is creamy and cooked through. Stir in the Parmesan cheese.
Serve the short ribs over the mushroom risotto.