Jump to Recipe Print RecipeThe rich aroma of slow-braised short ribs wafts through the kitchen, hinting at the deliciousness that’s about to unfold. As someone who loves getting lost in the world of comfort food, I find that few dishes can compare to the heartwarming embrace of Braised Short Ribs with Charred Scallion Risotto. This delightful recipe not only ensures you enjoy tender, fall-off-the-bone meat but also offers a creamy, luxurious risotto that elevates any cozy night in. Plus, it’s a fantastic crowd-pleaser that’s surprisingly easy to prepare! Whether you’re looking to impress guests or simply treat yourself, this dish covers all bases without the fuss of needing wine. Are you curious about how to create this culinary masterpiece? Let’s dive in! Why is this dish a must-try? Unmatched Flavor: The braised short ribs are incredibly tender, infused with rich flavors from the slow cooking process that melt in your mouth. Creamy Risotto: The charred scallion risotto provides a delightful contrast, combining creamy texture with a subtle smoky kick. Versatile Cooking: Whether you choose classic beef stock or a lighter chicken option, this recipe adapts beautifully to your preferences, even accommodating gluten-free diets. Crowd-Pleasing Delight: Perfect for gatherings or cozy nights in, this dish guarantees to impress both family and friends, making it a go-to meal option. Time-Saving Efficiency: With a simple cooking technique and minimal prep time, you can achieve gourmet results without hours in the kitchen. Explore similar flavors with dishes like Korean Ramen Grilled or Nourish Bowl Tahini. Braised Short Ribs Ingredients Get ready to gather the essentials for your delicious Braised Short Ribs with Charred Scallion Risotto! For the Ribs Bone-in Beef Short Ribs – These provide robust flavor and a tender texture when braised. Canola or Avocado Oil – Ideal for searing due to its high smoke point, preventing burning. All-Purpose Flour (or Rice Flour for GF) – A light coating ensures a crispy exterior. Beef or Chicken Stock – This is the flavorful braising liquid that ensures moisture. Salt & Pepper – Essential seasonings; don’t be shy—adjust to your taste preference. For the Risotto Arborio Rice – Its high starch content is key for creating that creamy risotto texture. Unsalted Butter – Adds richness; substitute with olive oil if you prefer a dairy-free option. Grated Parmesan – Brings umami; nutritional yeast can be used for a vegan alternative. Green Onions (Scallions) – When charred, they add a wonderful smoky depth that complements the dish. Hot Stock (Beef or Chicken) – Ensure it’s warm to keep the risotto smooth and creamy as it cooks. Now that you have all the wonderful ingredients ready, let’s move on to the next step in creating this sumptuous dish! Step‑by‑Step Instructions for Braised Short Ribs with Charred Scallion Risotto Step 1: Preheat and Prepare Begin by preheating your oven to 325°F (160°C). While the oven warms up, pat the bone-in beef short ribs dry with paper towels. Season liberally with salt and pepper, then lightly coat them with all-purpose flour (or rice flour for a gluten-free option). This coating will help create a beautiful crust when seared. Step 2: Sear the Ribs In a large Dutch oven, heat 2 tablespoons of canola or avocado oil over medium-high heat. Once the oil shimmers, add the short ribs to the pot, ensuring not to overcrowd them. Sear each side for about 3 to 4 minutes until they are nicely browned. This step is crucial for developing flavor. Once seared, remove the ribs and set them aside. Step 3: Deglaze the Pot With the ribs set aside, pour 1 cup of beef or chicken stock into the same pot, using a wooden spoon to scrape up any browned bits stuck to the bottom. These flavorful remnants add depth to your braising liquid. Return the seared ribs to the pot, ensuring they are partially submerged in the stock. This sticky goodness is key to the rich flavor profile of the braised short ribs. Step 4: Braise the Ribs Cover the Dutch oven with a lid, then place it in the preheated oven to braise for 2.5 to 3 hours. After this time, the short ribs should be fork-tender and nearly falling off the bone. Resist the urge to increase the oven temperature for quicker results; patience is essential for achieving melt-in-your-mouth tenderness. Step 5: Char the Scallions About 15 minutes before the ribs are done, prepare your scallions. Heat a grill pan or broiler on medium-high heat. Place the scallions on the grill or broiler for 3 to 4 minutes, turning occasionally, until they are nicely blistered and tender. Their smoky flavor will enhance your risotto, adding a delightful twist to the dish. Step 6: Cook the Risotto In a separate heavy-bottomed saucepan, heat 2 tablespoons of oil over medium heat. Add 1 cup of Arborio rice, stirring for about 2 minutes to toast the grains. Gradually add 4 cups of hot stock, one ladle at a time, stirring frequently. Keep your eye on the pot and continue cooking until the rice is creamy and al dente, which should take around 20 to 30 minutes. Step 7: Finish the Risotto Once the risotto is cooked, remove it from the heat and stir in 2 tablespoons of unsalted butter and ½ cup of grated Parmesan cheese, allowing them to melt and create a glossy, creamy texture. Add the chopped charred scallions, mixing them in gently. Let the risotto rest for 5 minutes, which will enhance its luxurious consistency. Step 8: Serve with Love To serve your Braised Short Ribs with Charred Scallion Risotto, scoop a generous helping of risotto into each bowl, then top it with a succulent rib. Drizzle some of the fragrant braising liquid over the dish for extra flavor. This comforting meal is sure to impress and bring warmth to your dinner table! Braised Short Ribs Variations & Substitutions Discover how to personalize your Braised Short Ribs with Charred Scallion Risotto to perfectly suit your palate and dietary needs! Gluten-Free: Swap all-purpose flour with rice flour to achieve the same crispy coating without gluten. Dairy-Free: Use olive oil instead of butter in your risotto and nutritional yeast to add a cheesy flavor without the dairy. Alternative Rice: Consider using Carnaroli rice for a firmer texture that holds up beautifully, enhancing the risotto experience. Flavor Swap: Replace charred scallions with blackened leeks or roasted garlic for a different yet equally delightful smoky profile. Protein Variation: Instead of short ribs, try this recipe with bone-in chicken thighs for a lighter, but equally comforting twist. Spicy Kick: Add red pepper flakes or a dash of hot sauce to the braising liquid for those who love a bit of heat in their meals. Tomato Boost: Incorporate a tablespoon of tomato paste into the braising liquid for a depth of flavor and a hint of acidity. Vegetarian Option: Experiment with mushrooms as a hearty replacement for the ribs—portobello or shiitake would work beautifully here. By embracing these variations, you can craft a dish that resonates with your taste preferences every time. For another indulgent comfort food option, try my Korean Ramen Grilled or explore the vibrant tastes of a Nourish Bowl Tahini for a healthy twist! Expert Tips for Braised Short Ribs Proper Drying: Make sure the short ribs are completely dried before searing. This prevents steaming and ensures a beautiful, caramelized crust. Stock Matters: Use hot beef or chicken stock when adding to risotto. Cold stock shocks the rice, preventing it from releasing starch needed for that creamy texture. Taste as You Go: Don’t forget to taste your braising liquid and risotto as they cook. This allows you to adjust the seasoning and flavors to perfection. Don’t Rush the Braise: If the ribs aren’t tender after 3 hours, keep braising instead of increasing the temperature. This will ensure the meat is truly melt-in-your-mouth. Extra Portioning: Consider doubling the recipe if you have a crowd; leftovers make amazing meals throughout the week. The flavors only get better! Enjoy creating your Braised Short Ribs with Charred Scallion Risotto! How to Store and Freeze Braised Short Ribs with Charred Scallion Risotto Fridge: Store any leftover braised short ribs in an airtight container for up to 3 days, ensuring they are submerged in their braising liquid to retain moisture. Freezer: For longer storage, freeze the braised ribs in their liquid for up to 3 months. Thaw overnight in the fridge before reheating. Risotto: Risotto is best enjoyed fresh, but if you have leftovers, store it in the fridge for up to 2 days. Reheat with a splash of stock to regain its creaminess. Reheating: When reheating the short ribs, use a low, gentle heat on the stovetop or in the oven, adding a bit of the braising liquid to keep them juicy. What to Serve with Braised Short Ribs with Charred Scallion Risotto Imagine a meal where every bite feels like a warm hug, the perfect symphony of flavors that elevate your dining experience. Crisp Garden Salad: A refreshing blend of greens and vibrant veggies balances the richness of the meat, enhancing every morsel. Toss in a light vinaigrette to awaken your palate between bites. Garlic Bread: The crunch of garlic toast is an excellent companion, perfect for mopping up the luscious braising liquid left on your plate. This comforting addition offers a satisfying texture contrast. Roasted Vegetables: Seasonal veggies like carrots, Brussels sprouts, or asparagus, lightly caramelized to bring out their natural sweetness, complement the savory short ribs beautifully. Their earthy flavors add depth to the meal. Classic Coleslaw: The cool, creamy crunch provides a stellar textural contrast, cutting through the richness of the dish. The tanginess helps refresh the palate while enjoying those delicious ribs. Red Wine: A robust red wine enhances the flavor profile of the dish, bringing out the deeper notes of the braised short ribs and perfectly pairing with the creamy risotto. Choose a Merlot or Cabernet for a delightful experience. Chocolate Mousse: For dessert, a silky chocolate mousse rounds off the meal perfectly. Its lightness and sweetness would contrast luxuriously with the savory main course, leaving you with a satisfying finale. Each of these pairings ensures a remarkable dining experience that truly celebrates the comforting goodness of Braised Short Ribs with Charred Scallion Risotto. Make Ahead Options These Braised Short Ribs with Charred Scallion Risotto are perfect for busy home cooks looking to save time! You can prepare the braised short ribs up to 3 days in advance; simply cook them as directed, then let them cool in the braising liquid before refrigerating. This method not only preserves flavor but also allows the fat to solidify, making it easy to remove later. If you’re short on time, the charred scallions can also be grilled ahead of time and stored for up to 24 hours in an airtight container. When you’re ready to serve, gently reheat the ribs in their liquid and prepare the risotto fresh to maintain its creamy texture, ensuring a delightful meal with minimal effort! Braised Short Ribs with Charred Scallion Risotto Recipe FAQs How do I select the best short ribs? Absolutely! When choosing bone-in beef short ribs, look for ones with a good amount of marbling—these small streaks of fat enhance flavor and tenderness during the braising process. They should have a bright red color and minimal dark spots. It’s best to avoid ribs that appear pale or have a dried-out surface. What is the best way to store leftovers? For leftovers, store any braised short ribs in an airtight container and ensure they are submerged in their braising liquid to keep them juicy. They will last up to 3 days in the fridge. For optimal flavor preservation, feel free to strain the braising liquid and store it separately, which can be drizzled over the ribs when reheating. Can I freeze the braised short ribs? Of course! To freeze braised short ribs, place them along with their cooking liquid in a freezer-safe container. They can be frozen for up to 3 months. When you’re ready to enjoy them again, thaw overnight in the refrigerator, then reheat gently on the stove over low heat, adding a splash of the braising liquid to maintain moisture. How can I prevent my risotto from becoming gluey when reheating? Very! To keep your risotto creamy during reheating, add a splash of warm stock or water to it. This will help to loosen up the grains and bring back that luscious texture. Heat it gently over low heat while continuously stirring—this technique aids in redistributing the creaminess throughout. Are there any dietary considerations to keep in mind with this recipe? Absolutely! This recipe can be adapted to accommodate dietary preferences by using rice flour instead of all-purpose flour for a gluten-free option. If you’re making it vegan, swap the short ribs for plant-based protein, the butter for olive oil, and use nutritional yeast instead of Parmesan. Always double-check ingredient labels to ensure no cross-contamination with allergens if you’re serving to someone with allergies. What should I do if my short ribs are not tender after 3 hours? If you find that your braised short ribs aren’t fork-tender after the recommended 3 hours, don’t panic! Simply continue braising them in the oven without raising the temperature. The key to tender ribs is the low and slow cooking method; patience is essential, and they will eventually transform into melt-in-your-mouth goodness. Savor Braised Short Ribs with Charred Scallion Risotto No ratings yet Experience the rich flavors of tender braised short ribs with creamy charred scallion risotto for a luxurious comfort food meal. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 3 hours hrsResting Time 5 minutes minsTotal Time 3 hours hrs 20 minutes mins Servings: 4 servingsCourse: DinnerCuisine: Comfort FoodCalories: 650 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Ribs4 pieces Bone-in Beef Short Ribs Provides robust flavor and tender texture2 tablespoons Canola or Avocado Oil For searing1/2 cup All-Purpose Flour or Rice Flour For coating2 cups Beef or Chicken Stock For braisingto taste Salt Essential seasoningto taste Pepper Essential seasoningFor the Risotto1 cup Arborio Rice For creamy texture2 tablespoons Unsalted Butter For richness1/2 cup Grated Parmesan Adds umami flavor4 pieces Green Onions Charred for smoky depth4 cups Hot Stock Keeps risotto creamy Equipment Dutch ovenGrill Panheavy-bottomed saucepan Method Cooking StepsPreheat your oven to 325°F (160°C) and pat the short ribs dry. Season with salt and pepper, then coat lightly with flour.In a Dutch oven, heat oil over medium-high heat. Sear the ribs for 3-4 minutes on each side until browned, then remove.Deglaze the pot with stock, scraping up any brown bits. Return the ribs to the pot, partially submerged.Cover and braise in the oven for 2.5 to 3 hours until tender.Char the scallions on a grill pan or broiler for 3-4 minutes until blistered.In a saucepan, heat oil and add rice, stirring for 2 minutes. Gradually add stock while stirring, cooking until creamy and al dente, about 20-30 minutes.Finish the risotto by stirring in butter, Parmesan, and chopped scallions. Let it rest for 5 minutes.Serve the risotto topped with a short rib and drizzle with braising liquid. Nutrition Serving: 1servingCalories: 650kcalCarbohydrates: 45gProtein: 50gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 3mg NotesLeftover short ribs can be stored in the braising liquid in an airtight container for up to 3 days. Risotto is best enjoyed fresh but can be refrigerated for up to 2 days. 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