Some recipes are worth the wait, and this one is the definition of slow-cooked indulgence. Melt-in-your-mouth short ribs, braised for hours in a fragrant sauce, paired with a creamy truffle risotto that’s earthy, comforting, and full of flavor. It’s not an everyday dish, but when you want to impress guests or spoil yourself with something unforgettable, this is it.
The beauty of this recipe is in the contrast: the richness of the tender short ribs balanced by the creaminess of the risotto, with a hint of truffle running through it all. Roasted vegetables like baby carrots and asparagus add freshness and color, making this a plate that feels as good as it looks.
Yes, it takes time. But once you sit down to eat, you’ll know it was worth every minute.
Ingredients
For the Short Ribs
800 g short ribs
1 cup hoisin sauce
2 cups water
1 tbsp sweet & spicy soy sauce (like Tomasu)
3 tbsp soy sauce
½ cup Chinese rice wine
2 tbsp five-spice powder Dried chili flakes (to taste)
1 tbsp sesame oil
4 garlic cloves, finely chopped
For the Truffle Risotto
250 g truffle risotto rice (al Tartufo e Funghi Porcini, or arborio with dried porcini)
400 g mixed mushrooms
1 liter mushroom broth
1 tbsp butter
2 tbsp olive oil
3 small shallots, finely chopped
3 garlic cloves, finely chopped
3 sprigs fresh thyme, leaves picked
100 ml Sauvignon Blanc
100 g Parmesan cheese, grated
Salt & pepper, to taste
Method
Short Ribs
1. Preheat oven to 150°C.
2. Place the short ribs in a heavy stoneware or cast iron pot with a lid.
3. Mix all other ingredients and pour over the ribs.
4. Cover and braise in the oven for 4.5 hours, until the meat is fall-apart tender.
Truffle Risotto
1. Clean and slice the mushrooms.
2. In a pan, heat butter and cook mushrooms with salt and pepper for about 8 minutes until golden and soft. Set aside.
3. In a separate pot, heat olive oil and sauté shallots and garlic for 3 minutes.
4. Add thyme and risotto rice, stir for 1 minute, then deglaze with white wine.
5. Begin adding the mushroom broth one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue until the rice is just tender.
6. Stir in the sautéed mushrooms and grated Parmesan cheese.
7. Adjust seasoning and consistency with extra broth if needed.
Serving FromAtoZ
Plate the risotto as the base, place the braised short ribs on top, and drizzle with some of the sauce from the pot.
Add roasted vegetables (like carrots or asparagus) for freshness and color.
Garnish with truffle shavings or a drizzle of truffle oil for extra indulgence.
Serve with a glass of the same Sauvignon Blanc used in the risotto — the perfect pairing.
Slow-cooked, creamy, and absolutely packed with flavor, this is comfort food with elegance, the kind of dish we love sharing with friends and family FromAtoZ.
FromAtoZ 