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!