Date posted: 01/09/2022

Slow cooked beef short rib with a truffle glaze

Served on a butternut squash risotto.

  • Serves 4
  • Timing: 32 mins
Votes: 1 Average: 5


Olive oil 15ml
Everyday Favourites salted butter 120g
Large banana shallots 100g
Everyday Favourites Italian risotto rice 300g
Vegetable stock 1kg
Prepped butternut squash, diced 250g
Grana Padano wedge 100g
Baby spinach 60g
Everyday Favourites whole black peppercorn 0.5g
Slow cooked short rib of beef 4
Black truffle oil 30ml
Rosemary 5g
Micro cress 15g


  1. In a large deep pan add the oil and half the butter
  2. Add the shallots and cook until soft, then add the rice and coat all together
  3. Slowly add the stock until the desired consistency is achieved
  4. Add the cooked squash, grated Grana Padano, spinach and black pepper and keep warm
  5. Re-head the short rib under butter, truffle oil and rosemary and keep warm
  6. Serve the risotto in a bowl and top with the short rib, truffle butter and micro cress
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