Ingredients
Short Ribs
- 1 to 2 tablespoons canola or another high-heat oil
- 3 pounds bone-in beef short ribs
- ⅓ cup flour
- Kosher salt and pepper, to taste
- ⅓ cup dry red wine (such as Cabernet)
Charred Scallion Risotto
- 3 bunches green onions
- 6 cups chicken or vegetable stock
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 ½ cups arborio rice
- ¾ cup dry white wine (such as Chardonnay)
- 4 tablespoons unsalted butter
- ¾ cup freshly grated parmesan cheese
Instructions
- Prepare Short Ribs: Take the short ribs out of the fridge about 30 minutes before cooking to bring them to room temperature. Season all sides of the ribs generously with kosher salt and pepper to enhance the flavor.
- Preheat and Sear: Preheat your oven to 300°F (150°C). 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, then sear them in the pot for about 1 minute per side until golden brown. Work in batches if necessary, adding more oil sparingly to avoid excess grease.
- Braise the Short Ribs: Once all ribs are seared and returned to the pot, pour in ⅓ cup dry red wine. Cover the pot with a lid and transfer it to the oven. Braise the ribs for 2 ½ to 3 hours until they’re tender and falling off the bone.
- Char the Scallions: While ribs are braising, char the green onions. You can grill them on a hot grill, broil them on a baking sheet, or toast them in a hot skillet until golden and charred, which adds deep flavor to the risotto.
- Warm the Stock: In a saucepan or stockpot, heat the chicken or vegetable stock over low heat to keep it warm for cooking the risotto.
- Start the Risotto: In another saucepan, heat the olive oil over medium-low heat. Add the minced garlic with a large pinch of salt and pepper, then stir in the arborio rice. Cook the rice, stirring often for 3 to 5 minutes, until it becomes translucent but not browned. This toasting step develops the rice’s flavor.
- Add Liquids to Risotto: Pour in the ¾ cup dry white wine and cook until the wine is fully absorbed by the rice. Then begin adding warm stock 1 cup at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue this process for about 15 to 20 minutes until the rice is creamy, hydrated, and al dente with some liquid left for a perfect texture.
- Finish the Risotto: Stir in the unsalted butter until melted and then add the freshly grated parmesan cheese, stirring until smooth and combined. Fold in the charred scallions and adjust seasoning with salt and pepper to taste, keeping in mind the saltiness of the cheese.
- Serve: Spoon the creamy charred scallion risotto into bowls and top with the tender, braised short ribs. Serve immediately and enjoy this rich and comforting meal.
Notes
- Bring short ribs to room temperature before cooking for even braising.
- Use a heavy, oven-safe pot with a lid for best braising results.
- Char scallions carefully to avoid burning; they should be golden and slightly blackened.
- Keep the stock warm throughout risotto cooking to ensure even texture.
- Stir risotto continuously to develop creaminess and prevent sticking.
- Adjust salt carefully after adding parmesan to avoid over-seasoning.
- Short ribs can be braised a day ahead and reheated gently for convenience.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American
