Braised Short Ribs with Creamy Orzo

Pat the short ribs completely dry with a paper towel and season generously on all sides with salt and pepper.

Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches on all sides until deeply browned, then remove and set aside.

In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the smashed garlic cloves and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1-2 minutes until it darkens in color.

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by about half.

Add the beef broth, Worcestershire sauce, soy sauce, and dijon mustard. Stir to combine, then add the fresh rosemary sprigs and bay leaves.

Return the seared short ribs to the pot, ensuring they are mostly submerged. Bring to a simmer, then cover with a lid.

Transfer the covered Dutch oven to a preheated 325°F (160°C) oven and braise for 3-4 hours, until the meat is fall-off-the-bone tender.

To make the orzo, heat butter and olive oil in a separate pot over medium heat. Add the minced shallot and cook until softened.

Add the minced garlic and cook for 30 seconds until fragrant. Add the dry orzo and toast for 1-2 minutes, stirring constantly.

Pour in the chicken broth, bring to a simmer, then reduce heat to low, cover, and cook until the orzo is tender and the liquid is absorbed, about 10-12 minutes.

Once the orzo is cooked, stir in the Parmesan cheese, mascarpone, and lemon juice. Season with salt and pepper to taste.

Once the ribs are tender, carefully remove them from the pot and set aside.

Strain the braising liquid through a fine-mesh sieve into a bowl, discarding the solids (vegetables and herbs).

Return the strained liquid to the pot and bring to a simmer over medium heat. Let it reduce until it has thickened to a sauce consistency. Whisk in a pat of cold butter off the heat to finish and add shine.

To serve, plate a bed of the creamy orzo. Top with the braised short ribs and spoon the rich sauce over everything.