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🍖 Black Rice with Short Ribs

850 kcal · 55 min · 4 servings

Ingredients

• 800 g Beef short ribs
• 300 g Dark risotto rice
• 2 EL Cuttlefish ink
• 200 g Cuttlefish (fresh or frozen)
• 2 Stück Carrots
• 2 Stück Celery stalks
• 4 Stück Garlic cloves
• 100 ml Red wine
• 1 Liter Beef stock
• 2 EL Butter
• 1 TL Salt
• 3 EL Parsley (chopped)

Instructions

1. 1. Season the short ribs and sear them in a casserole dish on all sides.
2. 2. Remove the meat and fry the diced carrots and celery in the fat.
3. 3. Deglaze with red wine and let it reduce briefly.
4. 4. Return the meat, rice, cuttlefish ink, and stock to the pot.
5. 5. Bring everything to a boil, cover, and simmer for 25 minutes over medium heat.
6. 6. Add the diced cuttlefish and chopped parsley.
7. 7. Cook for another 10 minutes until the rice is tender and the liquid is almost absorbed.
8. 8. Remove the pot from the heat, stir in the butter, and let the dish rest for 5 minutes.
9. 9. Serve the black rice with the short ribs directly from the pan.

Nutrition per serving

• kcal: 850
• Protein: 45 g · Fett/Fat: 40 g · Carbs: 65 g