Your Life A to Z Recipe: Friday, January 2nd, 2015 - Braised Short Ribs of Beef With Farro and Vegetable Risotto

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For the risotto

• 1 ounce olive oil

• 4 ounces Farro blanched in water (using equal parts Farro to water, stirring over medium-high heat until thick and 3/4 cooked)

• 1 quart vegetable broth

• 1 ounce asparagus, chopped

• 1 ounce yellow squash, diced

• 1 ounce zucchini, diced

• 4 ounces red currant tomatoes

• 1 teaspoon butter

• 1 tablespoon grated Grana Padano cheese

• Salt and pepper to taste

For short ribs

• 3 pounds of beef short ribs

• 2 ounces olive oil

• 2 ounces celery

• 4 ounces onion

• 2 ounces carrots

• 4 cloves garlic

• 3 ounces red wine vinegar

• 6 ounces red wine

• 2 cups veal reduction

• 6 ripe plum tomatoes cut into 1/4 slices

• 4 sprigs thyme

• 4 sprigs rosemary

• Salt and pepper to taste

• Parmigiano cheese


For the risotto

In a medium-size sauce pot, cook the Farro with the olive oil, adding 1/4 of the vegetable broth while stirring over medium-high heat. (Farro is an ancient Italian grain similar in taste to barley that can be found in speciality food stores.) Add the asparagus, yellow squash and zucchini, stirring at a boil until the vegetables and the Farro are a thick consistency. Stir in remaining stock. Add the red currant tomatoes, then stir in the butter and the cheese. Season with salt and pepper.

For short ribs

Sear the short ribs in 1/2 of the olive oil in a hot pan; sear well until browned and remove. Sauté the vegetables in the remaining olive oil until they are nicely caramelized over a medium heat. Deglaze with the red wine and the vinegar. Reduce lightly by about 1/3. Add the veal reduction, tomatoes, herbs, salt and pepper. Bring to a boil and add the short ribs. Cover with aluminum foil and cook at 300ºF for about 5 hours or until tender. When finished, strain the sauce. Cool the ribs, remove the bones, and slice about 1/4-inch thick across the grain. Reheat in the strained sauce and spoon over the risotto. Garnish with shavings of Parmigiano cheese.