Season The Ribs: In a bowl, rub the beef short ribs with salt, pepper, and minced garlic. Let them marinate for at least an hour.

Sear The Ribs: Heat olive oil in a pan over medium-high heat. Sear the ribs on all sides until they develop a rich brown crust. This step helps seal in the flavors.

Slow Cooking: Transfer the seared ribs to a slow cooker. Add red wine, beef broth, and fresh herbs. Cover and cook on low heat for about 4 hours or until the meat is tender and easily falls off the bone.

Sauté Aromatics: Melt butter over medium heat in a separate large pot. Add diced onions and sauté until translucent.

Toasting The Rice: Add Arborio rice to the pot and toast it for a minute, stirring frequently. This enhances the rice’s nutty flavor.

Adding Broth Gradually: Begin adding warm beef broth, one ladle at a time, stirring constantly. Allow each ladle of broth to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired consistency.

Combining Short Ribs And Risotto: Once the risotto is creamy, fold in the cooked short rib meat. Allow the flavors to meld together for a few minutes.