Description
A hearty, comforting dish perfect for special occasions or cozy nights in.
Tender short ribs slow-braised in rich stock until fall-apart tender, served over creamy risotto with smoky charred scallions. No wine needed—just deep, savory flavors!
Ingredients
For the Short Ribs:
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6 lbs (2.7 kg) bone-in beef short ribs
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2–4 tbsp canola or avocado oil
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⅔ cup all-purpose flour (or rice flour for GF)
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2 cups beef or chicken stock
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Salt & pepper to taste
For the Risotto:
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6 bunches green onions (scallions)
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3 cups Arborio rice
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8 tbsp unsalted butter
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1½ cups grated Parmesan
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4–5 cups hot stock (beef or chicken)
Instructions
1. Sear the Ribs (15 mins):
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Preheat oven to 325°F (160°C).
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Pat ribs dry, season with salt/pepper, and coat lightly in flour.
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Heat oil in a Dutch oven. Sear ribs in batches until deeply browned (3–4 mins per side). Remove and set aside.
2. Braise (2.5–3 hours):
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Pour 1 cup stock into the pot, scraping up browned bits.
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Return ribs, add more stock to cover ¾ of the meat.
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Cover and braise in the oven until fork-tender (2.5–3 hours).
3. Char Scallions (10 mins):
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Grill or broil scallions until blistered (3–4 mins). Chop roughly.
4. Make Risotto (30 mins):
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Toast rice in 1 tbsp oil for 2 mins. Gradually add hot stock, stirring constantly (25 mins).
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Off heat, stir in butter, Parmesan, and scallions. Rest 5 mins.
5. Serve:
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Spoon risotto into bowls, top with ribs, and drizzle with braising liquid.
Notes
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Ribs not tender? Braise longer (up to 4 hours).
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Faster method: Use an Instant Pot (45 mins high pressure + natural release).
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Dairy-free: Swap butter for olive oil, Parmesan for nutritional yeast.
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Extra flavor: Add 1 tbsp tomato paste or soy sauce to the braising liquid.
- Prep Time: 25 mins
- Cook Time: 3 hrs
Nutrition
- Calories: 600 kcal per serving
- Fat: 36g
- Carbohydrates: 26g
- Protein: 36g