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Braised Short Ribs with Charred Scallion Risotto Recipe

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4.8 from 123 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://stoveandlove.com/braised-short-ribs-with-charred-scallion-risotto-recipe/