Short Rib Farrotto with Carrots & Parsnips

by Monica Bennion on August 9, 2015

A chewy and earthy recipe of boneless beef short ribs and hearty vegetables complements our full-flavored Napa Valley Old Vine Zinfandel

1 quart low-sodium beef broth
3 tablespoons extra-virgin olive oil
2 pounds well-trimmed boneless grass-fed beef short ribs, cut into 1/2-inch pieces
Fine sea salt
2 thyme sprigs, plus 1 tablespoon finely chopped thyme
2 garlic cloves, crushed
8 cipollini onions (3/4 pound), peeled and quartered
1 large carrot, cut into 1/2-inch pieces
1 large parsnip, cut into 1/2-inch pieces
1 1/2 cups (9 ounces) unpearled farro
1 cup dry red wine
1 tablespoon unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

In a medium saucepan, combine the beef broth with 1/2 cup of water and bring to a simmer over high heat. Remove from the heat, cover and keep warm.

In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Season the short ribs with salt and pepper. Add half of the short ribs to the casserole, spreading the pieces out, and cook over moderately high heat, turning occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer the browned meat to a plate. Repeat with the remaining short ribs.

Add the remaining 1 tablespoon of olive oil to the casserole. Add the thyme sprigs, garlic, onions, carrot and parsnip and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables are lightly browned, about 5 minutes. Stir in the farro and the browned short ribs. Add the wine and cook until evaporated, stirring and scraping the bottom of the casserole, about 2 minutes. Add 1 cup of the warm broth, cover partially and cook over moderately low heat for 15 minutes, stirring occasionally. Repeat this process twice, adding 1 cup of warm broth each time and cooking for about 15 minutes between additions, stirring occasionally.

Increase the heat to high. Add the remaining 1 cup of warm broth, 1/2 cup at a time and stirring constantly, allowing it to be absorbed before adding more. Cook the farrotto until creamy and the farro is al dente, about 5 minutes longer. Remove the casserole from the heat and discard the thyme sprigs. Stir in the butter, chopped thyme and the 1/4 cup of grated Parmigiano. Season the farrotto with salt and pepper and serve hot, passing additional Parmigiano at the table.


The farrotto can be refrigerated for up to 2 days. Gently reheat, adding broth or water as necessary.

Recipe courtesy of Food & Wine, contributed by Marco Canora

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