If you’ve been on the hunt for a dish that delivers hearty comfort and sophisticated flavors all in one, I’ve got just the thing for you: the Braised Short Ribs with Charred Scallion Risotto Recipe. This recipe pairs melt-in-your-mouth, richly braised short ribs with a luxuriously creamy risotto that’s brightened by smoky, charred scallions. The combination is deeply satisfying and perfect for impressing guests or treating yourself to a special meal. Trust me, once you try this, it will quickly become one of your favorite dishes to make and share.

Ingredients You’ll Need

A white round pot filled with large pieces of dark brown cooked beef ribs showing a mix of crispy, charred edges and tender meat holding the light brown bones. The ribs are soaked in a rich, glossy brown sauce that pools at the bottom of the pot. The pot has some browning and sauce stains around the edges, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

While this Braised Short Ribs with Charred Scallion Risotto Recipe might feel like an elegant dinner, the ingredients are refreshingly simple and thoughtfully chosen to build layers of flavor, texture, and color. Each component plays a crucial role, from the savory short ribs to the aromatic scallions and creamy arborio rice.

Canola or other high-heat oil: Ideal for searing the ribs without smoking or burning.
Bone-in beef short ribs (3 pounds): The star ingredient providing rich, tender meat after slow braising.
Flour (⅓ cup): Helps create a beautiful golden crust on the ribs and thickens braising liquids slightly.
Kosher salt and pepper: Essential for seasoning to enhance all the natural flavors.
Dry red wine (⅓ cup): Adds depth and complexity during the braising process.
Green onions (3 bunches): Charred to bring a smoky brightness to the creamy risotto.
Chicken or vegetable stock (6 cups): The risotto’s cooking liquid, adding richness and moisture.
Olive oil (1 tablespoon): Used gently to infuse the risotto base with flavor.
Garlic cloves (4, minced): A punch of aromatic savoriness in the risotto.
Arborio rice (1 ½ cups): The perfect starchy grain for creamy, luscious risotto texture.
Dry white wine (¾ cup): Adds a subtle acidity and complexity to the risotto.
Unsalted butter (4 tablespoons): Gives the risotto its signature silky finish.
Freshly grated Parmesan cheese (¾ cup): Provides deep umami and richness to the risotto.

How to Make Braised Short Ribs with Charred Scallion Risotto Recipe

Step 1: Prepare and Sear the Short Ribs

First things first, take the short ribs out of the fridge about 30 minutes before cooking to take the chill off—this helps them cook more evenly. Season them generously with kosher salt and pepper. Dredge each rib in flour, coating all sides lightly. Heat a large oven-safe pot with a tablespoon of canola oil over medium-high heat, then sear the ribs on all sides until golden brown, about one minute per side. This caramelization locks in flavor and creates a gorgeous crust that’s just irresistible.

Step 2: Braise the Short Ribs

Once all the ribs are seared and nestled snugly in the pot, pour in the dry red wine to deglaze those luscious browned bits from the bottom. Cover the pot tightly with a lid and transfer it to a preheated oven at 300 degrees Fahrenheit. Braise the short ribs slowly for 2 ½ to 3 hours. By the end of this time, the meat should be incredibly tender, almost falling off the bone with the slightest touch. This slow braise is what transforms these ribs into a luxurious, soul-warming main course.

Step 3: Char the Scallions

While the ribs are braising, it’s time to prepare that star risotto addition: charred scallions. You can grill them outside for a smoky aroma, broil them under your oven’s top heating element, or simply sear them in a hot skillet. You want those scallions to develop golden, charred spots so their sharp green flavor mellows into a sweet, smoky delight—this is what makes the risotto truly shine.

Step 4: Cook the Risotto

Warm your stock gently on the stove in a separate pot—it should stay hot without boiling. In another saucepan, heat olive oil over medium-low heat and toss in minced garlic with a pinch of salt and pepper to build the risotto’s savory base. Stir in arborio rice and let it toast for 3 to 5 minutes until the grains turn translucent around the edges. Add the dry white wine and cook until completely absorbed, then gradually add warm stock, one cup at a time, stirring continuously. This slow absorption and constant stirring coax out the rice’s natural starches, creating a sumptuously creamy texture that’s nothing short of magic after about 15 to 20 minutes.

Step 5: Finish the Risotto and Assemble

Once your risotto is luxuriously creamy and just al dente, swirl in unsalted butter and Parmesan cheese to make it velvety and rich. Stir in the charred scallions for brightness and smoky depth. Taste carefully and adjust seasoning with salt and pepper. To serve, spoon generous mounds of this risotto onto plates and crown each portion with tender shreds of your braised short ribs. Every bite promises a melody of flavors and textures you’ll want to savor until the last forkful.

How to Serve Braised Short Ribs with Charred Scallion Risotto Recipe

The image shows a close-up of a white pan with soft, creamy yellow risotto mixed with white grains of rice. On top, there are scattered pieces of dark green, slightly crispy cooked herbs or greens. A wooden spoon is partially visible on the right side, stirring the risotto. The pan sits on a surface with a white marbled texture, providing a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the visual appeal and flavor profile by garnishing with freshly chopped parsley or a sprinkle of extra Parmesan cheese. A drizzle of good-quality olive oil or a few flakes of flaky sea salt add even more dimension just before serving. These small touches make the dish feel festive and thoughtfully plated.

Side Dishes

This hearty dish pairs wonderfully with simple roasted or steamed vegetables like asparagus, green beans, or lightly sautéed spinach. A crisp green salad with a lemon vinaigrette also adds a refreshing contrast to the richness of the ribs and risotto, balancing the meal perfectly.

Creative Ways to Present

For a dinner party, try serving the risotto in shallow bowls and layering the tender short ribs on top, allowing guests to experience both components simultaneously in every bite. Alternatively, you can create family-style platters where the ribs are piled on a serving dish surrounded by risotto mounds—allowing everyone to serve themselves and share the joy of this incredible dish.

Make Ahead and Storage

Storing Leftovers

Leftover braised short ribs and risotto store beautifully in the refrigerator for up to 3 days. Keep the ribs and risotto in separate airtight containers if possible to preserve the texture of the risotto.

Freezing

You can freeze cooked short ribs wrapped tightly in foil or airtight containers for up to 3 months. The risotto can be frozen, but it’s best eaten fresh because reheating sometimes affects its creamy texture. If freezing risotto, thaw slowly and add a bit of stock or water to bring back creaminess during reheating.

Reheating

To reheat the short ribs, warm gently in a covered pan with a splash of broth to maintain moisture. For risotto, reheat slowly over low heat, stirring in a little hot stock or water to restore its silky consistency. This careful reheating keeps the flavors bright and textures delightful.

FAQs

Can I use boneless short ribs instead of bone-in?

Absolutely! Boneless short ribs will work well and may be easier to serve. Just keep an eye on cooking time—they might cook slightly faster without the bone.

What can I substitute for Parmesan cheese in the risotto?

If you need a dairy-free or different option, try nutritional yeast for a cheesy flavor or a grated hard cheese like Pecorino Romano if you have it on hand.

Is it necessary to char the scallions?

Charring scallions adds a smoky depth that really elevates the risotto, but if you’re short on time, lightly sautéed scallions will still add a lovely flavor.

Can this dish be prepared ahead of time for a dinner party?

You can make the short ribs in advance and reheat them gently. Risotto is best made fresh, but you can prepare the stock and char scallions ahead to save time on the day.

What wine should I serve with this Braised Short Ribs with Charred Scallion Risotto Recipe?

A full-bodied red wine like Cabernet Sauvignon complements the richness of the short ribs beautifully. For the risotto, a crisp white wine such as Chardonnay pairs well if serving separately.

Final Thoughts

This Braised Short Ribs with Charred Scallion Risotto Recipe is a treasure of comforting richness and elegant flavor that’s truly worth the effort. It’s the kind of meal that brings warmth to your table and smiles to your loved ones’ faces. Whether for a special occasion or a cozy night in, you’ll find yourself returning to this recipe again and again. So go ahead, gather your ingredients, and dive into making a dish that tastes as incredible as it looks. Trust me, your kitchen is about to become the happiest place on earth.

Braised Short Ribs with Charred Scallion Risotto Recipe