How to Make Braised Short Rib and Risotto from The Bear (Taught by a pro chef)
Here's how to make that braised short rib dish from The Bear. The difference between me and Jeremy... I'm an ACTUAL Michelin star chef 🧑🍳 Let's make it the right way.
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00:00 - What we’re making from The Bear
00:37 - What braised short rib really is
00:58 - Recipe overview
01:35 - Season and sear short ribs
02:42 - Prep your mirepoix (dice your veggies)
04:46 - The secret to getting more flavour
05:19 - Remove the short ribs and sauté the mirepoix
06:46 - Add short ribs back into the pan
06:59 - Add in red wine
08:36 - How to make the perfect risotto
13:10 - How to tell when your risotto is done
14:57 - How to tell if your short rib is done
15:28 - Let the meat rest and make your sauce
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Ever wonder how to make that famous braised short rib with risotto from The Bear? Well, I’ve got you covered.
In this video, I break down the dish step by step — from searing fall-off-the-bone beef short ribs to stirring up creamy parmesan risotto — all in a way that’s approachable, easy, and packed with flavor.
This isn’t just a recreation, it’s a chef’s take on The Bear short rib risotto recipe. You’ll learn the basics of braising, why risotto doesn’t need cream to be creamy, and how to build flavor like I do.
Whether you’re a foodie fan of the show, or you just want a comforting, restaurant-worthy dinner, this recipe is going to hit.
So grab some red wine, parmesan, and short ribs, and let’s make this iconic dish together.
👉 Don’t forget to like, subscribe, and drop a comment if you want to see me tackle more recipes from The Bear or other TV shows and movies.
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📖 Recipe: Braised Short Ribs with Risotto (Inspired by The Bear)
Ingredients
For the short ribs:
4 bone-in beef short ribs
Salt & black pepper (generous)
2 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, smashed
2 sprigs thyme
2 bay leaves
2 cups red wine (dry)
3 cups beef stock (hot)
1 tbsp tomato paste (optional)
2 tbsp butter
For the risotto:
1 cup arborio rice
1 shallot, minced
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp butter
1 cup white wine
4–5 cups chicken stock (kept hot)
½ cup parmesan cheese, finely grated
Splash of red wine vinegar (or sherry vinegar)
To finish:
Chopped parsley
Extra parmesan for garnish
Instructions
1. Sear the short ribs – Season well, sear on all sides until golden brown. Remove from pan.
2. Build the base – Sauté onions, carrots, celery, garlic, thyme, and bay leaves in the same pan. Add tomato paste if using. Deglaze with red wine, reduce slightly.
3. Braise – Return ribs to the pot, add hot beef stock, cover, and cook at 275°F (135°C) for ~3 hours, until fork-tender.
4. Make risotto – In a saucepan, cook shallot and garlic in butter and olive oil until translucent. Add rice, toast lightly. Deglaze with white wine. Gradually add hot stock, one ladle at a time, stirring until absorbed before adding more. Continue ~20 minutes until rice is al dente and creamy.
5. Finish risotto – Off heat, stir in butter, parmesan, and a splash of vinegar for balance.
6. Make sauce – Strain braising liquid, reduce until rich, whisk in butter, season to taste.
7. Plate – Spoon risotto into a bowl, top with glazed short rib, drizzle sauce, sprinkle parsley and parmesan.
That’s it — a restaurant-quality braised short rib risotto from The Bear made right at home.