Braised Short Rib Risotto

We're making Raised Right Farm Braised Short Rib Risotto with Executive Chef John Kolesar of Seasons Restaurant.

SHORT RIB INGREDIENTS:
2 pounds beef short ribs, bone in
1 cup all-purpose flour
1/2 cup vegetable oil
2 cups leeks, washed and large diced (whites only)
2 cups carrots, peeled and large diced
2 cups Spanish onions, large diced
3/4 cup tomato paste
1 12-ounce bottle “Mystic Bridge” Cotrell Beer
1 gallon chicken stock
4 sprigs fresh thyme 

STEPS:
1. Preheat oven to 275°F. Place flour in a shallow pan and season with salt and pepper. Dredge (or coat) short ribs in seasoned flour, shake off any excess flour, and set aside.
2. Heat roasting pan, Dutch oven or sauté pan over high heat. (The vessel should fit short ribs, with no excess room left over).
3. When pan is hot add vegetable oil. (Make sure oil is hot to ensure a nice golden crust on short ribs). Sear short ribs on both sides, about 5 minutes per side. Remove and set aside.
4. In the same pan, sauté vegetables, stirring often to avoid scorching. Season with salt and pepper. When vegetables begin to caramelize, stir in tomato paste. Allow vegetables and tomato paste to cook until they become a deep red color (about 6 minutes).
5. Deglaze with beer, scraping accumulated fond from the bottom of the pan with a spoon. Once beer has reduced by a quarter (about 4 minutes) add chicken stock. Place short ribs back into pan, and add thyme.
6. Cover with aluminum foil, making sure the pan is tightly sealed. Place in oven for about 4 ½ hours or until meat falls of the bone. (Use a fork to test meat). Cool in liquid so meat stays moist. With your hands or two forks, pull apart meat and shred. Set aside.

RISOTTO INGREDIENTS:
8 cups chicken broth
3 tablespoons olive oil, divided
1 onion, diced, divided
2 garlic cloves, minced, divided
2 tablespoons fresh thyme, chopped
2 tablespoons butter
Salt and pepper
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated

STEPS:
1. Coat a saucepan with remaining 2 tablespoons of oil.
2. Saute the remaining 1/2 onion and garlic clove.
3. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking.
4. Stir in wine and cook until it is nearly all evaporated.
5. Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid.
6. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy