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1
In a medium saucepan, combine the beef broth with 1/2 cup of water and bring to a simmer over high heat.
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2
Remove from the heat, cover and keep warm.
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3
In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil.
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4
Season the short ribs with salt and pepper.
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5
Add half of the short ribs to the casserole, spreading the pieces out, and cook over moderately high heat, turning occasionally, until browned, about 5 minutes.
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6
Using a slotted spoon, transfer the browned meat to a plate.
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7
Repeat with the remaining short ribs.
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8
Add the remaining 1 tablespoon of olive oil to the casserole.
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9
Add the thyme sprigs, garlic, onions, carrot and parsnip and season with salt and pepper.
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10
Cook over moderate heat, stirring, until the vegetables are lightly browned, about 5 minutes.
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11
Stir in the farro and the browned short ribs.
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12
Add the wine and cook until evaporated, stirring and scraping the bottom of the casserole, about 2 minutes.
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13
Add 1 cup of the warm broth, cover partially and cook over moderately low heat for 15 minutes, stirring occasionally.
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14
Repeat this process twice, adding 1 cup of warm broth each time and cooking for about 15 minutes between additions, stirring occasionally.
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15
Increase the heat to high.
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16
Add the remaining 1 cup of warm broth, 1/2 cup at a time and stirring constantly, allowing it to be absorbed before adding more.
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17
Cook the farrotto until creamy and the farro is al dente, about 5 minutes longer.
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18
Remove the casserole from the heat and discard the thyme sprigs.
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19
Stir in the butter, chopped thyme and the 1/4 cup of grated Parmigiano.
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20
Season the farrotto with salt and pepper and serve hot, passing additional Parmigiano at the table.
