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Braised Short Ribs with Charred Scallion Risotto

Savor Braised Short Ribs with Charred Scallion Risotto

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Experience the rich flavors of tender braised short ribs with creamy charred scallion risotto for a luxurious comfort food meal.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 5 minutes
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 4 pieces Bone-in Beef Short Ribs Provides robust flavor and tender texture
  • 2 tablespoons Canola or Avocado Oil For searing
  • 1/2 cup All-Purpose Flour or Rice Flour For coating
  • 2 cups Beef or Chicken Stock For braising
  • to taste Salt Essential seasoning
  • to taste Pepper Essential seasoning
For the Risotto
  • 1 cup Arborio Rice For creamy texture
  • 2 tablespoons Unsalted Butter For richness
  • 1/2 cup Grated Parmesan Adds umami flavor
  • 4 pieces Green Onions Charred for smoky depth
  • 4 cups Hot Stock Keeps risotto creamy

Equipment

  • Dutch oven
  • Grill Pan
  • heavy-bottomed saucepan

Method
 

Cooking Steps
  1. Preheat your oven to 325°F (160°C) and pat the short ribs dry. Season with salt and pepper, then coat lightly with flour.
  2. In a Dutch oven, heat oil over medium-high heat. Sear the ribs for 3-4 minutes on each side until browned, then remove.
  3. Deglaze the pot with stock, scraping up any brown bits. Return the ribs to the pot, partially submerged.
  4. Cover and braise in the oven for 2.5 to 3 hours until tender.
  5. Char the scallions on a grill pan or broiler for 3-4 minutes until blistered.
  6. 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.
  7. Finish the risotto by stirring in butter, Parmesan, and chopped scallions. Let it rest for 5 minutes.
  8. 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

Notes

Leftover 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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