Description
This recipe features tender and flavorful braised beef short ribs paired with a creamy charred scallion risotto. The short ribs are seared, coated in a light flour crust, and slow-braised in red wine until falling-apart tender. The risotto is enriched with garlic, butter, parmesan, and smoky charred scallions for a comforting and elegant meal perfect for a special dinner.
Ingredients
Scale
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 (Cabernet recommended)
Charred Scallion Risotto
- 3 bunches green onions (scallions)
- 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 (Chardonnay recommended)
- 4 tablespoons unsalted butter
- ¾ cup freshly grated Parmesan cheese
Instructions
- Prepare and Season Short Ribs: Remove the short ribs from the fridge about 30 minutes before cooking to take the chill off. Season all sides generously with kosher salt and pepper.
- Sear the Short Ribs: Preheat the oven to 300°F. Heat a large, oven-safe pot with a lid over medium-high heat and add 1 tablespoon of canola oil. Dredge the short ribs in flour, coating all sides, then sear them in the hot oil for about 1 minute per side until golden brown. Work in batches if needed, adding a bit more oil if necessary, but avoid excess oil.
- Braise the Short Ribs: Once all ribs are browned and placed back in the pot, pour in the ⅓ cup red wine. Cover the pot and transfer it to the oven. Braise for 2½ to 3 hours until the meat is tender and falling off the bone.
- Char the Scallions: While the ribs cook, char the green onions by grilling them, broiling on a baking sheet, or toasting in a skillet until golden and slightly blackened for a smoky flavor.
- Warm the Stock: In a separate saucepan or stock pot, heat the chicken or vegetable stock over low heat until warm.
- Toast Garlic and Rice: In another saucepan, heat 1 tablespoon olive oil over medium-low heat. Add the minced garlic along with a big pinch of salt and pepper. Stir in the arborio rice and cook, stirring frequently, for 3 to 5 minutes until the rice turns translucent.
- Add White Wine: Pour in the ¾ cup dry white wine and cook until it is fully absorbed by the rice.
- Cook the Risotto: Gradually add the warm stock one cup at a time, stirring continuously and allowing each cup to be absorbed before adding the next. Continue this process with about 4 to 5 cups of stock until the rice is creamy and al dente, with some liquid remaining for a hydrated texture. This should take about 15 to 20 minutes.
- Finish the Risotto: Stir in the unsalted butter and grated Parmesan cheese until melted and well incorporated. Fold in the charred scallions. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Remove the braised short ribs from the bones. Spoon the scallion risotto into bowls and top generously with the tender, shredded short ribs. Enjoy this rich, comforting dish warm.
Notes
- Make sure the short ribs are at room temperature before searing for even cooking.
- Use a heavy, oven-safe pot with a tight-fitting lid for braising to maintain moisture.
- Keep the stock warm to ensure even cooking and smooth texture of risotto.
- Char the scallions well to bring out a smoky flavor that complements the creamy risotto.
- Adjust seasoning carefully after adding Parmesan, as it can be quite salty.
- If you prefer, substitute vegetable stock for chicken stock to keep the dish pescatarian-friendly.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 750
- Sugar: 3g
- Sodium: 650mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 130mg
