Braised Short Ribs with Charred Scallion Risotto Recipe

I absolutely love how the Braised Short Ribs with Charred Scallion Risotto Recipe comes together—it’s one of those meals that feels fancy without being intimidating. The richness of the tender, slow-cooked short ribs combined with the creamy, slightly smoky scallion risotto is just unbeatable. Whether you’re cooking for a special weekend dinner or want to impress guests, this dish really steals the show.

When I first tried this recipe, I remember thinking how perfectly the braised ribs melt into the cheesy risotto, making each bite a comforting indulgence. You’ll find that once you master this, it becomes a go-to for cozy nights, celebrations, or whenever you want to treat yourself a bit. Plus, the charred scallion twist adds a flavor pop that keeps things interesting and fresh.

Ingredients You’ll Need

The magic of this Braised Short Ribs with Charred Scallion Risotto Recipe lies in simple, quality ingredients that complement each other beautifully. I always recommend fresh scallions and good-quality short ribs for the best results. If you can get your hands on a nice dry red and white wine, your risotto and braise will taste even better!

• Canola or high-heat oil: Great for searing because it can handle the high temperature without burning.
• Bone-in beef short ribs: The bone adds flavor, and the meat becomes incredibly tender when braised.
• Flour: Helps create a nice crust on the ribs when you dredge them.
• Kosher salt and pepper: Essential for seasoning—don’t skimp on these.
• Dry red wine (Cabernet preferred): Adds depth and richness to the braise.
• Green onions (for charred scallions): Charring them adds a beautiful smoky flavor to the risotto.
• Chicken or vegetable stock: Keep it warm to add gradually into the risotto for the perfect creamy texture.
• Olive oil: Used to saute garlic and toast the rice in the risotto.
• Garlic cloves: Adds aromatic depth I love in the risotto.
• Arborio rice: The classic risotto rice that absorbs flavors and creates creaminess.
• Dry white wine (Chardonnay recommended): Adds brightness to the risotto.
• Unsalted butter: Stirred in for a velvety finish.
• Freshly grated Parmesan cheese: Gives the risotto that irresistible cheesy flavor.

Variations

I love to switch things up sometimes with this Braised Short Ribs with Charred Scallion Risotto Recipe, so feel free to personalize it to your taste. Adding a touch of chili flakes or swapping the Parmesan for Pecorino can bring a new spin while keeping the soul of the dish intact.

• Spicy Kick: I once added a pinch of red pepper flakes to the risotto while cooking—such a lovely contrast to the rich ribs!
• Mushroom Addition: Toss in sautéed mushrooms for an earthy layer that complements both the ribs and risotto.
• Vegetarian Risotto: Make the risotto vegetable-based and pair it with a hearty mushroom ragout if you want a meatless take.
• Herb Infusion: Adding fresh thyme or rosemary into the braise really amps up the aroma and depth.

How to Make Braised Short Ribs with Charred Scallion Risotto Recipe

Step 1: Prep and Sear the Short Ribs

First things first—take your short ribs out of the fridge about 30 minutes before cooking so they come closer to room temperature; this helps them cook evenly. Season them generously with kosher salt and pepper. Then dredge each rib in flour, shaking off the excess. Heat your large, oven-safe pot over medium-high heat with a tablespoon of canola oil, and sear the ribs for about a minute on each side until they’re beautifully golden brown. Working in batches is best to avoid overcrowding and steaming the meat. This is where a lot of flavor builds, so don’t rush it!

Step 2: Braise the Ribs

After you’ve seared all the ribs and returned them to the pot, pour in your dry red wine, scraping up any tasty brown bits stuck to the bottom. Pop the lid on and transfer the pot to your preheated 300°F oven. Let the ribs slowly braise for 2½ to 3 hours, until the meat is fall-off-the-bone tender. This slow cooking is what makes the ribs incredibly flavorful and melt-in-your-mouth soft. A good braise is always worth the wait.

Step 3: Char the Scallions

While the ribs are braising, get started on the scallion risotto. Charring your green onions is key—it gives this recipe its signature smoky flavor. You can quickly toss them on a hot grill, under the broiler in your oven, or even toast them in a skillet until golden and slightly blackened. Keep a close eye so they don’t burn; you want just the right char.

Step 4: Cook the Risotto

Warm the stock on low heat in a separate pot—having warm stock is crucial so your rice cooks evenly. In another pot, heat the olive oil over medium-low and sauté minced garlic with a pinch of salt and pepper. Stir in the arborio rice and toast it for 3-5 minutes until it looks translucent but not browned. Then pour in the white wine, cooking until it’s fully absorbed. Now comes the gradual ladling of warm stock, about a cup at a time, stirring often and letting the rice suck up the liquid before adding more. This process takes about 15 to 20 minutes and results in a creamy, tender risotto that still has a bit of bite.

Step 5: Finish the Risotto and Serve

Once your risotto is perfectly creamy, stir in butter, grated Parmesan, and the charred scallions. Give it a final taste to adjust salt and pepper based on your cheese’s saltiness. When the ribs are ready, remove them from the bone (if you like, or serve right on the bone) and spoon the risotto onto plates or bowls. Top with the luscious short ribs and get ready to enjoy an unforgettable meal that looks like it took all day, but your effort was totally worth it.

How to Serve Braised Short Ribs with Charred Scallion Risotto Recipe

Garnishes

I like to finish this dish with a sprinkle of fresh parsley or a few more shaved Parmesan curls for a bit of brightness and extra cheesy goodness. A drizzle of high-quality olive oil on top of the risotto really elevates the mouthfeel. Sometimes, I throw on a few crunchy toasted pine nuts for texture contrast—totally optional but worth trying!

Side Dishes

Because this meal is so rich and creamy, I often balance it with something fresh and crisp like a simple arugula salad dressed with lemon vinaigrette. Roasted seasonal vegetables, such as Brussels sprouts or carrots, also pair wonderfully and add both color and flavor. For a heartier meal, creamy mashed potatoes or crusty bread to soak up any extra sauce are crowd-pleasers.

Creative Ways to Present

For special occasions, I love serving the risotto in shallow white bowls and placing the short ribs atop like a centerpiece. Garnishing with microgreens adds an elegant touch. Another fun idea is to serve the ribs right on the bone while letting guests dig in—it adds a rustic, communal vibe that always sparks conversation.

Make Ahead and Storage

Storing Leftovers

When storing leftovers, I recommend keeping the ribs and risotto separate if possible—this prevents the risotto from soaking up too much sauce and getting mushy. Store each in airtight containers in the fridge, and they’ll stay good for about 3 days.

Freezing

I’ve frozen leftover braised short ribs successfully—just wrap them tightly in foil and place in a freezer-safe bag. The risotto doesn’t freeze as well, but you can try freezing small portions; just expect the texture to be a bit softer upon reheating.

Reheating

To reheat, warm the ribs gently in the oven at low heat covered with foil to keep them moist. For the risotto, I like reheating slowly in a pan with a splash of broth or water to bring back its creaminess without drying out.

FAQs

Final Thoughts

This Braised Short Ribs with Charred Scallion Risotto Recipe holds a special place in my kitchen because it brings together bold, comforting flavors with an elegant touch. Once you try it, you’ll understand why I keep coming back to it for everything from casual family dinners to celebrations. Give it a shot—you’ll impress yourself and anyone lucky enough to join your table!

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