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Braised Short Ribs with Charred Scallion Risotto

Indulgent Braised Short Ribs with Charred Scallion Risotto

This Indulgent Braised Short Ribs with Charred Scallion Risotto recipe combines velvety short ribs with creamy risotto for a cozy dining experience.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Short Ribs
  • 3 lbs Short Ribs Boneless short ribs can be used for easier serving.
  • 2 tablespoon Kosher Salt Adjust to your taste during preparation.
  • 2 tablespoon Pepper Freshly ground.
  • ½ cup Flour All-purpose flour is ideal; use gluten-free flour for a suitable alternative.
  • 2 tablespoon Canola Oil Feel free to substitute olive oil if you prefer its taste.
  • 1 cup Red Wine (Dry) White wine with a splash of vinegar can serve as a substitute.
For the Risotto
  • 4 scallions Scallions You can interchange them with green onions based on your preference.
  • 2 cloves Garlic Fresh or minced garlic works wonderfully.
  • 1 cup Arborio Rice Carnaroli rice is a great substitute; avoid using long-grain rice.
  • 2 tablespoon Olive Oil Butter can be swapped in for a different richness and taste.
  • ½ cup White Wine For a non-alcoholic option, use stock and a squeeze of lemon juice.
  • 2 tablespoon Butter Opt for vegan butter to keep it plant-based.
  • ½ cup Parmesan Cheese Consider Pecorino or nutritional yeast for a vegetarian twist.
  • 2 tablespoon Fresh Parsley Basil or chives can provide an alternative option.

Equipment

  • oven-safe pot
  • skillet
  • grill or broiler

Method
 

Braised Short Ribs Preparation
  1. Start by bringing your short ribs to room temperature, which takes about 30 minutes. Season generously with kosher salt and freshly ground pepper.
  2. Dredge each rib in flour, ensuring they're lightly coated to create a nice crust when seared.
  3. In a large, oven-safe pot, heat 2 tablespoons of canola oil over medium-high heat until shimmering.
  4. Add the floured short ribs and sear them for about 3-4 minutes on each side until they develop a golden-brown crust.
  5. Carefully pour in 1 cup of dry red wine, scraping the pot’s bottom with a wooden spoon.
  6. Cover the pot with a lid and transfer it to a preheated oven at 300°F. Allow the short ribs to braise for 2½ to 3 hours.
Risotto Preparation
  1. While the ribs are braising, prepare the charred scallions by heating a grill or broiler, and cooking the scallions for about 2-3 minutes until lightly charred.
  2. In a separate large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves, sautéing for about 1 minute.
  3. Add 1 cup of Arborio rice and toast it for 3-5 minutes, stirring constantly.
  4. Pour in ½ cup of white wine, stirring until it is mostly absorbed by the rice.
  5. Gradually add 4 cups of warm stock, one ladle at a time, stirring continuously for about 20-25 minutes.
  6. Once creamy and the rice is al dente, remove from heat and stir in 2 tablespoons of butter, ½ cup of grated Parmesan cheese, and the charred scallions.
Serving
  1. Spoon a generous portion of the creamy risotto onto each plate. Top it with the tender short ribs and drizzle some of the braising liquid over.
  2. Garnish with freshly chopped parsley and enjoy!

Nutrition

Serving: 1plateCalories: 700kcalCarbohydrates: 60gProtein: 40gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 1000mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 5mgCalcium: 300mgIron: 5mg

Notes

Consider braising the short ribs a day prior to serving for enhanced flavor development. Store in airtight containers for proper preservation.

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