Start by seasoning the beef short ribs with salt and pepper, allowing them to sit at room temperature for about 1 hour. In a large skillet over medium-high heat, add a drizzle of extra virgin olive oil, then brown the short ribs on all sides until they achieve a beautiful golden crust, about 4–5 minutes per side. Transfer the ribs to the slow cooker.

With the same skillet still on medium heat, pour in the dry sherry, scraping the browned bits off the bottom with a wooden spoon. Allow the sherry to reduce by half, about 3–4 minutes, which enhances the flavor depth. Pour this deglazed mixture into the slow cooker along with beef stock, pearl onions, minced garlic, and a bay leaf, and set it to cook on low for 7-8 hours or high for 4-5 hours until the ribs are tender.

About 30 minutes before the short ribs are done, heat low sodium chicken stock and water in a saucepan until it simmers gently. In a separate large skillet, warm a tablespoon of olive oil over medium heat and sauté the shallots and cremini mushrooms until softened and fragrant, around 5 minutes. Add the Arborio rice to the skillet, toasting it for 2 minutes, then incorporate the minced garlic for added aroma.

Pour the dry white wine into the rice mixture, stirring constantly until it's almost completely absorbed, about 2–3 minutes. Gradually add the heated chicken stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process should take about 18–20 minutes. Once the risotto is creamy and al dente, stir in grated parmesan, seasoning with salt and pepper to taste.

Once the beef short ribs are tender, carefully strain them along with the pearl onions from the slow cooker. Place the short ribs over a generous serving of your creamy risotto and garnish with freshly chopped parsley for a vibrant pop of color. This hearty Beef Short Rib Risotto is now ready to be enjoyed, offering a truly comforting meal!