Description
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
- 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.
