Braised Short Ribs with Charred Scallion Risotto Recipe

If you’re anything like me, few things beat the comfort of tender, melt-in-your-mouth short ribs paired with the creamy goodness of risotto. That’s exactly why I’m so excited to share this Braised Short Ribs with Charred Scallion Risotto Recipe with you. It’s one of those dishes that feels fancy but is surprisingly approachable, perfect for a cozy weekend dinner or impressing your friends without breaking a sweat.

What makes this dish stand out for me is the smoky depth the charred scallions add to the risotto – it’s a simple twist that turns an already rich side into something truly unforgettable. Plus, the slow-braised short ribs are juicy and full of flavor, easily stealing the show. You’ll find that this Braised Short Ribs with Charred Scallion Risotto Recipe comes together with some patience and love, but the payoff is so worth it!

this …

Ingredients You’ll Need

These ingredients work beautifully together to build layers of flavor. When you’re shopping, look for meaty, bone-in short ribs and fresh green onions with crisp stalks for the best results.

• Canola or high-heat oil: Great for searing without burning, ensuring a good crust on the ribs.
• Bone-in beef short ribs: Bone adds richness and depth during slow cooking.
• Flour: Helps create a beautiful crust on the ribs and thickens the braising liquid slightly.
• Kosher salt and pepper: Essential for seasoning and bringing out natural flavors.
• Dry red wine (like Cabernet): Adds acidity and complexity to the braise.
• Green onions (scallions): Charred to add smoky sweetness to the risotto.
• Chicken or vegetable stock: Keeps the risotto luscious and flavorful.
• Olive oil: Used for cooking the risotto and garlic without overpowering.
• Garlic cloves: Adds aromatic depth to the risotto.
• Arborio rice: The classic risotto rice that becomes creamy and tender.
• Dry white wine (such as Chardonnay): Brightens the risotto with acidity and flavor.
• Unsalted butter: Adds richness and smoothness to finish the risotto.
• Freshly grated Parmesan cheese: For that signature savory, cheesy touch.

Variations

I love how versatile this Braised Short Ribs with Charred Scallion Risotto Recipe can be—feel free to make it your own by tweaking the flavor profiles or cooking methods. Sometimes, I swap in different herbs or try a smoky chipotle twist for extra warmth.

• Vegetarian Variation: Try swapping the short ribs for hearty mushroom ragout and use vegetable stock for a satisfying, meat-free meal.
• Wine Swap: If you don’t have Cabernet or Chardonnay, a Pinot Noir and Sauvignon Blanc work nicely to keep that balance of fruit and acidity.
• Seasonal Greens: Mix in wilted kale or spinach to the risotto for extra color and nutrients, especially in colder months.
• Spice It Up: Adding a pinch of smoked paprika or red chili flakes to the ribs before searing can add a nice kick.

How to Make Braised Short Ribs with Charred Scallion Risotto Recipe

Step 1: Prep and Sear the Short Ribs

Start by letting your short ribs rest at room temperature for about 30 minutes; this helps them braise evenly. Season them generously with kosher salt and pepper before dredging in flour — this flour coating is what helps form that gorgeous golden crust. Heat a large oven-safe pot over medium-high heat with a tablespoon of canola oil, then sear each rib on all sides until golden brown, about 1 minute per side. Taking your time here is key; it locks in flavor. If your pot gets crowded, do this in batches so the meat steams less and browns more.

Step 2: Braise the Short Ribs

Once all ribs are seared, pour in the dry red wine—Cabernet is my favorite for that deep richness—and cover the pot with a lid. Pop it into your preheated oven at 300°F (150°C) and let it braise low and slow for 2½ to 3 hours. You’ll know it’s done when the meat is tender enough to pull apart with a fork. This slow cooking is what turns tough ribs into fall-apart tender perfection, so don’t rush this step!

Step 3: Char the Scallions for the Risotto

While the ribs are braising, prep your green onions by charring them. You can grill them, broil them in the oven on a sheet pan, or even char them in a hot skillet. Look for that nice golden blackened color—this char adds a smoky sweetness that really elevates the risotto from everyday to extraordinary. Be mindful not to burn them; you want smoky, not acrid.

Step 4: Make the Charred Scallion Risotto

Now for the risotto magic. Keep your stock warm on the stove — this helps the rice cook evenly without dropping the temperature. In a separate pan, heat olive oil over medium-low heat, then sauté minced garlic with a pinch of salt and pepper. Toss in your arborio rice, stirring often, and toast it until it looks translucent, about 3 to 5 minutes. Pour in your dry white wine (I love Chardonnay here) and stir until it’s mostly absorbed.

From here, add warm stock a cup at a time, stirring continuously and waiting until each addition is mostly absorbed before adding more. This slow process takes around 15 to 20 minutes but is key to creamy, perfect risotto. When the rice is tender yet still with a slight bite, fold in your butter, parmesan cheese, and chopped charred scallions. Taste and season with salt and pepper, remembering your cheese adds salt — you can always add more, so go easy at first!

Pro Tips for Making Braised Short Ribs with Charred Scallion Risotto Recipe

How to Serve Braised Short Ribs with Charred Scallion Risotto Recipe

Garnishes

I always finish this dish with a sprinkle of fresh parsley or chives to add a bright, fresh note that contrasts beautifully with the richness. A little extra grated Parmesan on top never hurts either for those cheese lovers like me!

Side Dishes

Though the risotto and short ribs make a meal on their own, I love pairing this with roasted root vegetables or a crisp, simple green salad tossed with lemon vinaigrette. It balances the decadence of the main dish perfectly.

Creative Ways to Present

For a dinner party, plating individual short ribs atop neat spoonfuls of risotto arranged in a swirl always wows guests. I’ve even served it in shallow bowls with a drizzle of reduced braising sauce for that extra drama and flavor boost.

Make Ahead and Storage

Storing Leftovers

I like to store leftover short ribs and risotto separately in airtight containers in the fridge for up to 3 days. Keeping them apart preserves textures and flavors better, especially for the risotto.

Freezing

If you want to freeze, wrap the ribs tightly in foil or plastic wrap and freeze up to 3 months. I usually freeze the risotto in smaller portions since it reheats easily but the texture may soften slightly upon thawing.

Reheating

Reheat ribs gently in a low oven covered with foil to keep moist. For risotto, warming it slowly in a pan with a splash of broth or water helps revive that creamy texture without drying out.

FAQs

Final Thoughts

I absolutely love how this Braised Short Ribs with Charred Scallion Risotto Recipe brings such deep, rich flavors to the table with comforting textures that feel like a warm hug. Whenever I make it, friends and family go crazy for the tender meat and that smoky, cheesy risotto combo. Trust me, if you enjoy a meal that’s both impressive and soul-satisfying, give this one a try—you won’t regret it!

Print