Braised Short Ribs with Potato Risotto

This appetizer was the hit of the night. They we're flying off the tray. And the best part of this app is that it can all be completely cooked the day before and then reheated on the day of the event. You could also use this recipe as a dinner party main course since it's simple to reheat, is impressive, and really tasty! This dish is really time consuming to make so make sure to make it the day before needed!

If using for an appetizer make both items the day ahead and store in the fridge. The day of the event start reducing the braising liquid for a sauce. Shred the short ribs removing any excess fat. Reheat the potato risotto slowly on the stove over low heat until it is the proper consistency. Serve in chinese soup spoons and garnish with some fresh herbs for a perfect bite! 

BRAISED SHORT RIBS:

Ingredients:
3 tablespoons Mexican red chile powder (or chili powder)
kosher salt
1/2 teaspoon ground cinnamon
1 teaspoon brown sugar
2 teaspoons ground black pepper
3lbs bone-in short ribs
1/4 cup canola oil
4 cloves garlic, peeled
1 medium Spanish onion, coarsely chopped
2 medium carrots, peeled and coarsely chopped
1 stalk celery, coarsely chopped
1 cup dry red wine
4 cups enriched chicken stock
6 sprigs fresh thyme

Directions: 
1. Preheat the oven to 325 degress F
2. Mix together the chile powder, 2 teaspoons salt, cinnamon and coarsely ground black pepper in a small bowl. Lay the ribs on a baking sheet and season one side with the spice mixture, rubbing the mixture in
3. Heat the oil in a large ovenproof Dutch oven over high heat until it shimmers. Working in batches, place the ribs in a single layer, rub side down, in the oil until a crust is formed and the ribs are golden brown. Turn the ribs over and cook until the second side is golden brown. Remove to a plate and repeat with the remaining ribs
4. Remove all but 2 tablespoons of the fat in the pan and add the garlic, onions, carrots and celery and cook until golden brown and caramelized, 6-7 minutes. Add the wine and boil until nearly reduced, 2-3 minutes. Add the stock and bring to a simmer
5. Return the ribs to the pan along with the thyme and bring to a simmer. Place the lid on the pan and place in the oven. Cook until meat is tender and is falling off the bone, 2-2 1/2 hours
6. Carefully remove the ribs to a large plate and let cool slightly. When cool enough to handle, remove the meat from the bones and discard the bones
7. Strain the sauce into a medium saucepan and return the stove over high heat. Bring to a boil and continue cooking, stirring occasionally, until reduced to a sauce consistency, 10-15 minutes. Season with salt and freshly ground pepper and discard the thyme sprigs. Return the ribs to the pan to reheat

POTATO RISOTTO:

1 tablespoon butter
1 cup finely chopped onion
1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
1/8 teaspoon cayenne pepper
Coarse kosher salt
1 cup low-salt chicken broth
1/2 cup heavy whipping cream
1/4 cup finely grated Parmesan cheese
1/4 cup finely chopped fresh chives

Directions:

1. Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes.
2. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth; bring to boil.
3. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes.
4. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives.