Braised Short Ribs with Charred Scallion Risotto.
The coziest dish of the season? Short ribs with risotto! These red wine braised short ribs sit on a bowl of creamy charred scallion risotto and the combination is fabulous. The ultimate comfort food for the autumn season!
I’ve got your cozy October meal right here!
These braised short ribs are fall-apart tender and loaded with flavor, then served over a creamy, rich charred scallion risotto. This is the ultimate comfort food when you’re looking for something to hit the spot on a chilly autumn night.
And we might be using red AND white wine today… so I hope you’ve got it ready.
I’ve talked at length about how my mom cooked dinner every night when I was growing up. And while she didn’t make a dish exactly like this, it reminds me of the sort of dishes she would make a lot in the fall. She’d make cozy, comforting dishes regularly and I think that is why I have such amazing memories of our weeknight meals.
I categorize a dish like this as “special.” While it’s not exactly difficult, it does take some time and isn’t always possible on a busy weeknight when we’re going in a million different directions. But when I do have the time to cook, when I actually have the time to take my time with a recipe, this one is up there.
Now, I almost always make short ribs in the slow cooker because it’s practically foolproof. But I also like braising them. The process takes about three hours which is doable for dinner if I’m home and able to start them early enough.
I find that braising them gives them even more flavor too. I like to deglaze the pan with a red wine and let the short ribs sit right in there while they cook. The result is a super tender, juicy beef that falls right off the bone.
When the short ribs are almost finished, I make the second cozy portion of the dish: charred scallion risotto. Charred scallion anything is delicious, and throwing them in risotto adds a ridiculous amount of flavor.
I take a few bunches of scallions and make sure they are cleaned thoroughly. Then I get them nice and toasty either on the grill, under a broiler or even in a pan.
The risotto base is simple but delicious: garlic, butter, white wine, parmesan. Lots of warm chicken stock to swirl into the rice so it gets plump and flavorful. If you don’t want to open two bottles of wine (understandable!), then you can always use a glug of red wine in your risotto. It will just change the color a bit. Or you can use all chicken stock and skip the white wine!
Either way, this dish is screaming “holiday season!” It’s a great alternative to the traditional Thanksgiving turkey. And it’s begging for you to make it on these cooler nights.
Braised Short Ribs with Charred Scallion Risotto
Braised Short Ribs with Charred Scallion Risotto
- 1 to 2 tablespoons canola or another high-heat oil
- 3 pounds bone-in beef short ribs
- ⅓ cup flour
- kosher salt and pepper
- ⅓ cup dry red wine, I love a Cabernet
- Preheat the oven to 300 degrees F.
- Make sure the short ribs have been out of the fridge for about 30 minutes to take some of the chill off. Season the short ribs all over with salt and pepper.
- Heat a large oven-safe pot (that has a lid!) over medium-high heat. Add 1 tablespoon of canola oil.
- Dredge each short rib through the flour mixture, coating on all sides. Place it in the pot and sear on all sides until golden brown - just about 1 minute per side. You can do this in batches if necessary and add a touch more oil if needed. You don't want a ton of oil because you don't want the ribs swimming in it. Once the ribs are seared and all in the pot, add the red wine. Cover the pot and stick it in the oven. Braise for 2 ½ to 3 hours.
- After 3 hours, the ribs should be tender and falling apart. Remove them from the bone and serve with the risotto!
- The first step is to char the scallions. You can throw them on a hot grill, put them on a baking sheet under the broiler or even toast them in a large skillet for a few minutes. You want them to be golden and charred - that’s how you know they are done.
- In a separate saucepan or stock pot, heat the stock over low heat until it’s warm.
- In another saucepan or pot, heat the olive oil over medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.
- Once the rice is translucent, stir in the white wine. Cook until the wine has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
- Stir in the butter until melted. Stir in the parmesan cheese until melted. Stir in the scallions. Taste the rice and season it with salt and pepper as needed. This will depend on how salty your cheese is, so I suggest adding as much as you need.
- Spoon the risotto into bowls and top with the short ribs. Enjoy!
Give me a good book and a glass of red!