Description
This recipe features tender, braised beef short ribs cooked low and slow in a rich red wine sauce, paired with a creamy charred scallion risotto. The short ribs are seared and then oven-braised until they fall off the bone, while the risotto is made with arborio rice toasted with garlic and white wine, stirred continuously with warm stock until creamy. Charred scallions add a smoky depth and fresh flavor to the dish, making it a comforting and impressive meal perfect for family dinners or special occasions.
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 preferred)
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 preferred)
- 4 tablespoons unsalted butter
- 3/4 cup freshly grated Parmesan cheese
Instructions
- Prepare the Short Ribs: Remove the short ribs from the fridge about 30 minutes before cooking to bring them to room temperature. Season all sides generously with kosher salt and pepper. Preheat your oven to 300°F (150°C).
- Sear the Ribs: Heat a large oven-safe pot with a lid over medium-high heat and add 1 tablespoon of canola oil. Dredge each short rib in flour, coating evenly. Working in batches if necessary, sear the short ribs on all sides until golden brown, about 1 minute per side. Add more oil if needed, but avoid excess oil so the ribs aren’t swimming in it.
- Braise the Short Ribs: Once all ribs are seared and in the pot, pour in ⅓ cup of dry red wine. Cover the pot with the lid and transfer it to the preheated oven. Braise the ribs for 2 ½ to 3 hours, until they are tender and falling off the bone.
- Char the Scallions: While ribs are braising, char the green onions by placing them on a hot grill, under a broiler, or in a hot skillet. Cook until the scallions are well charred and golden brown for a smoky flavor.
- Prepare the Stock: Heat the chicken or vegetable stock over low heat in a saucepan or stockpot so it’s warm and ready to use.
- Toast the Rice and Garlic: In another saucepan, heat 1 tablespoon of olive oil over medium-low heat. Add minced garlic with a pinch of salt and pepper, stirring briefly. Add the arborio rice and toast it by stirring often for 3 to 5 minutes, until the rice becomes translucent.
- Deglaze with White Wine: Stir in ¾ cup of dry white wine and cook until it is fully absorbed by the rice.
- Cook the Risotto: Add 1 cup of the warm stock to the rice, stirring continuously until the liquid is absorbed. Repeat this process by adding stock in 1-cup increments, stirring until absorbed each time, for about 4 cups total or until the risotto is creamy and al dente. The rice should look hydrated with a bit of liquid remaining when done (about 15-20 minutes).
- Finish the Risotto: Stir in 4 tablespoons of unsalted butter until melted, then incorporate ¾ cup of freshly grated Parmesan cheese until smooth. Add the charred scallions and mix well. Taste and season with salt and pepper as needed, considering the saltiness of the cheese.
- Serve: Spoon the creamy charred scallion risotto into bowls and top with the tender, braised short ribs. Enjoy immediately while warm.
Notes
- Letting the short ribs come to room temperature before cooking helps them cook more evenly.
- Use a heavy oven-safe pot with a lid for braising to retain moisture and heat.
- Char the scallions thoroughly for the best smoky flavor in the risotto.
- Stirring the risotto constantly prevents sticking and helps create a creamy texture.
- Adjust salt carefully in the risotto since Parmesan cheese adds saltiness.
- The braising time can vary slightly depending on your oven and rib size; ribs should be very tender and falling off the bone when done.
- Leftover short ribs can be shredded and reheated with the risotto for another meal.
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 150 mg
