Braised Beef Short Ribs with Chef Jonathan Cambra

Recipe from The Newport Restaurant Group

NEWPORT, R.I. (FOX Providence) – We’re cooking Braised Beef Short Ribs with Risotto with The Newport Restaurant Group .

Ingredients:
(Ribs): 6 appetizer portions
- 6 ea. 4oz – boneless short ribs, cleaned of silver skin
- 2 ea celery sticks, washed and chopped in .5inch pieces
- 2 ea carrots, washed, peeled and chopped in .5inch pieces
- 1 ea Spanish onion, peeled and chopped in .5inch pieces
- 3 cloves Whole garlic
- ½ bottle port wine
- 1/2 gallon chicken stock
- 1/2 gallon veal stock
- 2 ea Bay leaf
- 6 ea peppercorns
- 4 ea sprigs of thyme
- Kosher salt and Cracked black pepper

(Risotto): serves 4-6
- 1 cup white wine
- 1 cup water
- 2.5 cups chicken stock
- 2 cloves Minced garlic
- 2 cups Arborio rice
- 3 Tbsp butter
- Kosher Salt and white pepper, to taste
- ¾ cup grated Parmesan cheese
- Splash lemon juice
- 1 cup garlic cloves, whole (roasted)
- .5 bunches scallions, shaved on bias

Steps:
1. Season short ribs heavily with kosher salt and coarse black pepper and brown in hot pan with blended oil.
2. Remove ribs from rondo and brown veggies in the same pan.
3. Deglaze with wine, reduce to by half
4. Add demi, chicken stock and aromatics and bring to simmer.
5. Add ribs back into rondo, cover and transfer to oven at 350`. Cook until tender. About 2-3 hours.

(Risotto)
Roasted garlic
1. Pre-heat oven to 350 degrees
2. Peel garlic, place in a roasting pan, cover with blended oil, season with kosher salt and white pepper.
3. Cover with foil, place in oven cook until golden brown, about 20-30 minutes.
4. Cool and remove from oil

1. In a pot, bring chicken stock to a boil.
2. In a separate sauce pot, sauté onions and garlic in butter until translucent.
3. Add rice, de-glaze with chardonnay, and cook until fully absorbed.
4. Season with Kosher salt and white pepper
5. Add hot chicken stock to risotto a few ladles at a time, stirring frequently. Once absorbed, continue adding stock and stirring. Repeat this process until risotto is fully cooked and rice is tender (approx. 20-25 minutes)
6. Season and finish with Kosher salt, white pepper, Parmesan and lemon juice.
7. Right before serving, fold in roasted garlic and scallions, adjust seasoning and serve.