Braised short rib with saffron risotto

Short Ribs:
Preheat oven to 325F. Season beef generously with salt. In a large dutch oven, add 2 tbsp oil. Once hot, add short ribs and sear on medium-high heat, turning occasionally to sear each side.

Remove the seared short ribs and set aside. Add the onion, carrot, and celery to the Dutch oven and cook, stirring occasionally, until softened. Deglaze with red wine, scraping up any browned bits. Once reduced, add the garlic and cook until fragrant. Stir in the tomato paste.

Add the beef stock and return the short ribs to the pot, ensuring the meat is mostly covered but not submerged. Add the thyme and bay leaf. Cover and transfer to the oven. Braise for about 2½ hours, or until fork-tender.

Risotto:
Bloom the saffron in a small bowl of hot water. Warm the chicken stock over medium heat. In a separate deep pan, heat the oil and butter over medium-high heat. Add the rice and stir until lightly toasted. Deglaze with white wine.

Add warm stock one ladle at a time, stirring constantly and allowing it to absorb before adding more, until the rice is creamy and al dente, about 20–30 minutes. Stir in the saffron and its liquid. Remove from heat and cover until ready to serve.

Enjoy with any of V. Sattui’s acclaimed collection of Cabernet Sauvignons and full-bodied reds.