If you’re craving a dish that feels like a warm hug on a plate, this Braised Short Ribs with Charred Scallion Risotto Recipe is just what you need. Tender, fall-apart short ribs meet the creamy, slightly smoky goodness of charred scallion risotto — a perfect combo that’s guaranteed to impress and satisfy.
Why You’ll Love This Recipe
- Melt-in-Your-Mouth Short Ribs: Braised low and slow until tender and infused with flavor.
- Unique Charred Scallion Flavor: Adds a beautiful smoky depth to the creamy risotto.
- Perfect for Special Occasions: Elegant yet comforting, it’s a stunning centerpiece for any dinner.
- Hands-On but Totally Worth It: The aromas alone will have you hooked before the first bite.
Ingredients You’ll Need
It’s amazing how just a handful of simple, fresh ingredients come together to create this unforgettable plate. Each one plays a vital role, from the rich beef short ribs to the fresh green onions that turn into smoky, charred jewels in the risotto.
- Bone-in beef short ribs: These are the star — look for good marbling for flavor and tenderness.
- Flour, salt, and pepper: For the perfect sear and seasoning to lock in flavor.
- Dry red and white wines: Adds depth and acidity, balancing the richness beautifully.
- Green onions (scallions): To be charred and mixed into the risotto, providing that smoky freshness.
- Arborio rice: The creamy texture base for the risotto, absorbing every bit of flavor.
- Chicken or vegetable stock: Slowly added to coax out the risotto’s creamy consistency.
- Butter and parmesan cheese: For richness and that luscious finish we all crave.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
This Braised Short Ribs with Charred Scallion Risotto Recipe is wonderfully flexible, so feel free to tweak it to match what you have on hand or what you love most. Experimenting is half the fun!
- Herb swap: Add fresh thyme or rosemary to the braising liquid for an aromatic twist.
- Vegetarian risotto: Skip the ribs and add roasted mushrooms or grilled eggplant to the risotto instead.
- Cheese alternatives: Use pecorino or asiago if you want a different cheesy nuance in your risotto.
- Heat it up: Add a pinch of red pepper flakes to the risotto for a subtle kick.
How to Make Braised Short Ribs with Charred Scallion Risotto Recipe
Step 1: Prep and Season the Short Ribs
Start by letting your short ribs sit out for about 30 minutes to come to room temperature — this helps them cook evenly. Season them well with kosher salt and freshly cracked black pepper all over. This simple step is the first layer of flavor you want to build on.
Step 2: Sear the Short Ribs to Golden Perfection
Heat your oven-safe pot with some canola oil over medium-high heat. Dredge each rib in flour, shaking off the excess, then sear each side for about a minute until golden and mouthwatering — that crust holds in all those delicious juices!
Step 3: Braise in Red Wine
Pour in the dry red wine (I love using Cabernet) to deglaze the pot, then cover it and pop it in the oven at 300°F. Let those ribs slowly braise for 2 ½ to 3 hours until they’re so tender they nearly fall apart at the touch of a fork.
Step 4: Char the Scallions for the Risotto
While the ribs are braising, get your scallions ready. Char them over a hot grill, in a skillet, or under the broiler until beautifully golden and smoky — this is what takes the risotto’s flavor to another level!
Step 5: Make the Creamy Risotto
Warm your stock, then gently sauté minced garlic in olive oil before toasting your arborio rice until translucent. Slowly ladle in warm stock, stirring constantly, and add the white wine for brightness. This slow build is what creates risotto’s iconic creamy texture.
Step 6: Finish with Butter, Cheese and Scallions
Just before serving, stir in butter and parmesan until silky and luscious. Fold in the charred scallions and season with salt and pepper as needed to balance all those wonderful flavors.
Step 7: Plate and Enjoy!
Gently pull the tender meat from the bones and place over the creamy risotto. Watch your guests’ faces light up with every bite of this comforting yet elegant feast!
Pro Tips for Making Braised Short Ribs with Charred Scallion Risotto Recipe
- Patience is Key: Don’t rush the braise — slow cooking unlocks those tender, rich flavors you’re after.
- Don’t Skip the Char: The smoky, golden scallions add complexity that really makes the risotto sing.
- Keep Stirring the Risotto: This prevents sticking and releases the rice’s starch, creating luscious creaminess.
- Balance Your Seasoning: Taste as you go especially after adding the cheese to avoid over-salting.
How to Serve Braised Short Ribs with Charred Scallion Risotto Recipe
Garnishes
A sprinkle of fresh parsley or extra parmesan can add a lovely pop of color and flavor. For a little brightness, a light drizzle of lemon-infused olive oil or a few fresh scallion curls work beautifully to finish the plate.
Side Dishes
This dish packs enough punch on its own, but if you want to round out the meal, think crisp roasted vegetables, a fresh arugula salad with lemon vinaigrette, or even some roasted garlic bread to soak up any leftover sauce.
Creative Ways to Present
Serve the risotto in shallow bowls and nestle the ribs on top. For a special touch, garnish with thinly sliced scallions or a sprig of fresh herbs. If you’re feeling fancy, add a small spoonful of gremolata (lemon zest, garlic, and parsley mix) for a bright contrast.
Make Ahead and Storage
Storing Leftovers
Store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, making your next meal just as good!
Freezing
You can freeze both the braised short ribs and risotto separately for up to 3 months. Be sure to cool completely before freezing, and use freezer-safe bags or containers to preserve freshness.
Reheating
Reheat gently on the stove with a splash of stock or water to bring back that creamy risotto texture and tender rib juiciness. Avoid microwaving at high heat to keep everything tender and delicious.
FAQs
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Can I use boneless short ribs for this recipe?
Absolutely! While bone-in ribs add extra flavor and richness, boneless short ribs will still give you tender, juicy results. Just adjust the cooking time slightly if needed, as boneless cuts might cook a bit faster.
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What can I substitute if I don’t have arborio rice?
Arborio rice is ideal for risotto due to its high starch content, but you can try other short-grain rice varieties. Keep in mind that the texture may differ slightly, but the creamy effect will still be delicious.
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Can I make the risotto ahead of time?
Risotto is best enjoyed fresh to maintain its creamy texture, but if you need to prepare it earlier, store it properly and add a splash of broth or water when reheating to restore creaminess.
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How do I know when the short ribs are done braising?
They are done when the meat is tender and can be easily pulled away from the bone with a fork. The 2 ½ to 3 hour braising time at 300°F usually hits the mark perfectly.
Final Thoughts
I can’t recommend this Braised Short Ribs with Charred Scallion Risotto Recipe enough — it’s a labor of love that pays off with every luscious bite. Whether you’re cooking for a cozy night in or a special gathering, this dish is sure to become one of your favorites. So grab your apron and dive in; amazing meals like this are meant to be shared and savored!
PrintBraised Short Ribs with Charred Scallion Risotto Recipe
This comforting and indulgent recipe features tender braised beef short ribs paired with a rich and creamy charred scallion risotto. The short ribs are seared and slow-braised in red wine until fall-apart tender, while the risotto is infused with smoky charred scallions and finished with parmesan for a luxurious side. Perfect for a special dinner or hearty meal, this dish combines deep umami flavors with creamy textures for an unforgettable experience.
- Prep Time: 35 minutes
- Cook Time: 3 hours 20 minutes
- Total Time: 3 hours 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: American
Ingredients
Short Ribs
- 1 to 2 tablespoons canola or another high-heat oil
- 3 pounds bone-in beef short ribs
- 1/3 cup flour
- Kosher salt and pepper, to taste
- 1/3 cup dry red wine (Cabernet recommended)
Charred Scallion Risotto
- 3 bunches green onions (scallions)
- 6 cups chicken or vegetable stock
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 1/2 cups arborio rice
- 3/4 cup dry white wine (Chardonnay recommended)
- 4 tablespoons unsalted butter
- 3/4 cup freshly grated Parmesan cheese
Instructions
- Preheat and Prepare Short Ribs: Remove the short ribs from the refrigerator about 30 minutes before cooking to bring them to room temperature. Preheat the oven to 300°F (150°C). Season the short ribs generously all over with kosher salt and pepper.
- Sear the Short Ribs: Heat a large oven-safe pot with a lid over medium-high heat and add 1 tablespoon canola oil. Dredge each short rib in flour, coating all sides, then sear in the pot for about 1 minute per side until golden brown. Work in batches if necessary and add oil sparingly.
- Braise the Short Ribs: After searing all the ribs, pour in ⅓ cup dry red wine. Cover the pot with the lid and transfer it to the preheated oven. Braise for 2 ½ to 3 hours until the ribs are ultra-tender and falling off the bone.
- Char the Scallions: While the ribs braise, char the green onions by grilling them over high heat, broiling on a baking sheet, or toasting in a hot dry skillet until they are golden and blackened in spots. This imparts a smoky depth to the risotto.
- Warm the Stock: In a separate saucepan, gently heat the chicken or vegetable stock over low heat and keep it warm for use in the risotto.
- Toast the Rice: In another pot, heat 1 tablespoon olive oil over medium-low heat. Add minced garlic along with a pinch of salt and pepper and cook briefly. Stir in the arborio rice and cook, stirring frequently, for 3 to 5 minutes until the rice becomes translucent around the edges but not browned.
- Deglaze and Cook Risotto: Add ¾ cup dry white wine to the rice, stirring constantly until the wine is fully absorbed. Then add 1 cup of warm stock at a time, stirring continuously until each batch is absorbed before adding the next. Repeat with 3 to 4 cups of stock until the rice is creamy and al dente, about 15 to 20 minutes. Leave the risotto slightly liquidy; it should appear hydrated.
- Finish the Risotto: Stir in 4 tablespoons unsalted butter until melted, then fold in ¾ cup freshly grated Parmesan cheese until smooth and creamy. Mix in the charred scallions. Taste and adjust seasoning with salt and pepper as needed, considering the saltiness of the cheese.
- Serve: Remove the braised short ribs from the pot, shred the meat off the bones, and serve it atop the charred scallion risotto. Enjoy immediately.
Notes
- Bringing the short ribs to room temperature before cooking helps them cook more evenly.
- Use a heavy, oven-safe pot with a tight-fitting lid for optimal braising results.
- Char the scallions thoroughly to develop deep smoky flavor that complements the creamy risotto.
- Stir risotto constantly to ensure creaminess and prevent sticking or burning.
- Adjust seasoning at the end since Parmesan cheese can add saltiness.
- The risotto should be slightly loose and creamy, not dry.
- Leftover ribs can be refrigerated and reheated gently in their braising liquid.
