Braised Short Ribs with Carrot Risotto & Lemon Buttered Peas

Chef Brooke Williamson

Chef Brooke Williamson is sharing a bite of springtime in this meal she’s crafted especially for World Chef. The foundation of this delectable dish is her braised short ribs, which are so tender you don’t even need a knife to slice into them. They’re nestled on top of her carrot risotto made with fresh carrots, carrot juice, and freshly grated parmigiano reggiano which will have your taste buds swooning. Some lemon buttered peas and pistachio gremolata add a bit of sunshine to everything (and you’ll want to add that gremolata onto everything else you eat, too). Thanks to Chef Brooke’s pre-made braised short ribs and par-cooked carrot risotto, this chef-made meal comes together in only 20 to 25 minutes. Serves up to 4. Free shipping. Free 2022 World Chef membership with your meal kit purchase. Note: Our small batch meal kits are packed fresh and shipped on Wednesdays. The box arrives either Thursday or Friday and must be unpacked and refrigerated immediately. We cannot be responsible for ingredients left in the box past Friday so any issues with the ingredients should be reported as soon as they are unpacked - no later than Friday. In order to minimize waste, we do not include prep and recipe instructions inside the box. All instructions can be read on the website and seen in the Chef Session video. Because we only use fresh, restaurant quality ingredients with no preservatives or processing, it’s important to email us immediately at with questions or concerns, so one of our customer service specialists can personally offer help.



  • Large Stock Pot, Dutch Oven, or similar
  • 2 Large 10 or 12-inch Sauté Pans
  • Medium Saucepan
  • Medium Bowl
  • Slotted Spoon, Strainer, or similar
  • Tongs
  • Spatula (you should really have one of these)


  • 1 Package Braised Short Ribs
  • 1 Package Par-cooked Carrot Risotto
  • 1 Package Freshly Grated Parmigiano Reggiano
  • 1 Bottle Chicken Broth
  • 1 Bottle Carrot Juice
  • 1 Packet Butter for Risotto
  • 1 Package Fresh English Peas
  • 1 Packet Butter with Lemon Zest for Peas
  • 1 Lemon
  • 1 Package Pistachio Gremolata
  • 1 Packet Fresh Pea Tendrils


  • Fill a large dutch oven or stockpot with enough water to submerge the vacu-sealed short ribs, and heat up the water until just before boiling. Put your vacu-sealed short ribs in the water to start to gently bring them up to temperature, about 7-10 minutes. Take out a medium saucepan and bring water up to a boil with a few heavy pinches of salt. Then for finishing the short ribs and risotto, take out two large 10 or 12-inch sauté pans.
  • We’re going to start with the risotto! Take one of your large sauté pans and put it over medium heat. Add the chicken broth. Then once warm, add the risotto and break it up with a spatula making sure it’s evenly distributed in the pan. Next, begin gently stirring it with a spatula or wooden spoon. Once the broth is completely absorbed, add the carrot juice and continue stirring. Turn the heat down to low, as we don’t want to over cook the risotto.
  • Once the water in the medium saucepan is boiling, add your peas and cook for 1 ½ minutes.
  • Meanwhile, take the other large sauté pan and set it over medium low heat. Carefully transfer your warmed short ribs into the pan and we’re going to gently reduce the sauce.
  • Once your peas are cooked, transfer them into a medium bowl with a slotted spoon or mesh spider strainer. Toss the warm peas with the butter and lemon zest, a squeeze of half the lemon, a pinch of salt, and a crack of black pepper until the peas are completely coated and the butter is melted. Set aside.
  • Start to spoon the sauce over the short ribs in the pan. Turn down the heat to low so the sauce doesn't get completely absorbed.
  • Add the butter and parmesan into your risotto and stir. Check for seasoning! Taste the risotto to check that it’s well seasoned. You can add a pinch of salt to help lift the flavors a bit. Make sure not to over stir at this point.
  • To plate your dish, layer a few dollops of risotto into the center of a plate, gently lay a short rib on top with extra braising liquid, and drizzle some peas on top of, and around, the short ribs. Garnish with a spoonful of pistachio gremolata and a couple of pea tendrils.
  • Enjoy this wonderful meal and tag us in your photos @myworldchef!

About the Chef

Brooke  Williamson smiling right at you

Chef Brooke Williamson

Brooke Williamson is a chef and restaurateur. In 2014, she and her husband, Nick Roberts, debuted a unique four-in-one-concept, Playa Provisions, featuring a grab-and-go marketplace, King Beach; an artisanal ice cream shop, Small Batch; a seafood dining spot, Dockside; and an intimate whiskey bar, Grain. During her day-to-day operations, she works alongside Roberts, creating new menus and running the front and back of house. Brooke’s accolades include being the youngest female chef to ever cook at the James Beard House, winning Top Chef Season 14 in Charleston, and most recently, being crowned the first winner of Food Network’s Tournament of Champions. You can find her as a recurring judge on Food Network’s Guy’s Grocery Games and BBQ Brawl. Chef Brooke is a World Chef Partner and Mission Chef who is guiding the partnership with No Kid Hungry.