Glazed Beef Short Rib with Parmesan Risotto
Roasted Cherry Tomatoes and Gremolata
This is the kind of dish that stops conversation. Sticky glazed short rib, silky parmesan risotto, roasted tomatoes and a bright, herby lift - dinner as it should be.
NEW
Cals 1677 · Prot 85 · Carbs 113 · Fat 102
Gourmet
45 min
This is the kind of dish that stops conversation. Sticky glazed short rib, silky parmesan risotto, roasted tomatoes and a bright, herby lift - dinner as it should be.
NEW
Cals 1677 · Prot 85 · Carbs 113 · Fat 102
Gourmet
Ingredients
Short Rib
South Africa Beef Short Rib
2 Piece
Beef stock
15*
150 ML
Balsamic vinegar glaze
14*
20 ML
Risotto
Water
800 ML
Vegetable stock cube
15*
1 Piece
White onion
1 Piece
Garlic cloves
2 Piece
Arborio rice
160 Grams
Parmesan
4*
60 Grams
Butter
4*
20 Grams
Roasted tomato
Cherry tomatoes
150 Grams
Fresh thyme
10 Grams
Gremolata
Fresh parsley
15 Grams
Lemon
1 Piece
Allergens
*15 Celery, *14 Sulphur Dioxide, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 7013 / 1677 |
| Fats (g) | 102.2 |
| of which saturated (g) | 45.8 |
| Carbohydrates (g) | 113 |
| of which sugars (g) | 17.7 |
| Fibers (g) | 9.7 |
| Proteins (g) | 85 |
| Salt (g) | 4.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 200°C/180°C fan.
- Boil the measured water.
- In a jug, add 1 stock cube and the boiled measured water.
- Stir to dissolve.
- Peel and finely dice the onion.
- Peel and mince the garlic.
- Grate the parmesan.
2 Start risotto
- Heat a large non-stick pan over a medium-low heat with a drizzle of olive oil.
- Fry the onion for 4-5 min until softened.
- Add half the garlic (saving the rest for the gremolata) and cook for 30 sec.
- Stir in the Arborio rice and cook for 1-2 min further, stirring to coat the grains.
Tip! The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.
3 Finish risotto
- Add 1/3 of the stock and gently stir continuously until it has absorbed.
- Continue adding the stock gradually, stirring regularly, for 20-25 min until all the stock is absorbed and the rice is cooked 'al dente'.
Tip! The risotto should be creamy and flowing, not dry and clumpy.
4 Roast tomatoes and short rib
- Meanwhile, add the cherry tomatoes to a baking tray with a drizzle of olive oil, some thyme sprigs (saving some for step 5) and a pinch of salt.
- Roast for 15–20 minutes until softened and slightly caramelised.
- In the last 10 min, add the short rib on the tray to warm through.
5 Make jus
- In a pan, combine the beef stock, balsamic glaze, a few sprigs of thyme and crack of black pepper.
- Bring to a boil and simmer for 3-4 minutes until slightly reduced and glossy.
- Take off the heat and stir in the butter.
- Add the short ribs and glaze in the sauce.
- Discard the thyme sprigs.
6 Make gremolata and serve
- Pick and finely chop the parsley.
- Zest then cut the lemon into wedges.
- In a small bowl combine the parsley, lemon zest, squeeze of lemon juice and remaining garlic.
- Season with salt and pepper to taste.
- Serve the Beef Short Rib on top of Parmesan Risotto. Scatter around the Roasted Cherry Tomatoes and Gremolata.
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