So, Let Me Tell You About Braised Short Ribs and Scallion Risotto

Alright, friend, you know those days when you want food that tastes like it took all weekend but, honestly, you just want to hang out and maybe have a glass of something while it cooks? That’s exactly where these braised short ribs with charred scallion risotto come in. The first time I made this, I accidentally charred the scallions a bit too much (okay, a lot), got distracted by my neighbour’s dog escaping again, but it turned out that the little bit of burnt edge was actually the best part. Ever since, it’s kind of tradition to make sure they’re, um, well-toasted. I’m sure a chef would have some strong words, but hey, what do they know about weeknight hunger?

Braised Short Ribs with Charred Scallion Risotto

Why You’ll Love This (Or at Least Why I Do)

I pull out this recipe when I want to feel a little bit like a magician in the kitchen, but still want to wear my oldest slippers. My family goes wild for it, even my picky oldest says, “it’s fancy but not annoying,” which I think is a compliment. And you know what? The best part is, you can kind of forget it on the stove for a bit (OK, not too long) and it still comes out like you meant it. Sometimes the risotto takes a few curses—but in a good way if that makes sense?

What You’ll Need (Don’t Panic, There’s Substitutions)

4 beef short ribs (beef shank totally works if the shop’s out—sometimes they’re even cheaper!)
Salt & pepper, generously—my grandma insisted on kosher salt, but honestly, sea salt tastes just as good
Olive oil, a good glug for the pan
2 carrots, chopped (I’ve used a handful of baby carrots right out of the bag, no shame)
2 celery stalks, chopped
1 large onion, chopped (red onion if that’s what’s left in the pantry—it’s fine)
4 garlic cloves, smashed
2 tablespoons tomato paste (ketchup in an emergency, but shhh, don’t tell anyone)
1 cup red wine (just use whatever you’re drinking, or some beef broth if you’re skipping wine)
2 cups beef stock (I use the fancy stuff when feeling flush, but cubes work too)
2 bay leaves
For the risotto:
- 1 1/2 cups arborio rice (jasmine rice works, just won’t be as creamy—totally edible though!)
- 5-6 cups chicken or veggie stock, kept warm
- 1 bunch scallions (if you only have spring onions, throw them on instead)
- 2 tablespoons butter (I’ve used vegan butter before, pretty much the same)
- 1/2 cup grated parmesan (good supermarket bag stuff, or swap for pecorino, or skip for dairy-free)
- Salt & pepper, as you like
- 1 lemon, for zesting (totally optional, but I dig it for brightness)

How I Actually Make These (Perfection Not Required)

Brown the short ribs – Crank your oven to 160ºC (320ºF) if you remember. Salt and pepper your ribs like you’re channeling your inner grandma (she always said you can’t underseason beef). Sear them, in batches, in a heavy pot with that olive oil until brown all over, about 3-4 minutes per side. They stick sometimes. That’s fine, just scrape ’em off – trust me, the crispy bits are gold.
Sweat your veggies – Chuck the carrots, celery, and onion into the same pot, maybe with a splash more oil if it looks dry. Stir and let them slump down for 5-ish minutes (this is usually when I wander off searching for the thyme I forgot to buy—don’t sweat it).
Pile on tomato paste and garlic – Just toss both in, cook another minute or two (if it gets a bit brown, all good!), then add the red wine. Scrape, scrape, scrape all the nice bits off the pot bottom – this is where the magic is.
Return ribs & add stock – Get those short ribs back in, cover with stock, bay leaves, maybe a cup of water. You want them swimming, not drowning. Bring to a simmer. Lid on, then shove it in the oven for about 2.5 hours. Or until the meat is basically apologizing for being tough. It should fall off with a fork, trust me.
Let’s talk risotto – About 45 mins from done, start the risotto. First, char those scallions. Get a dry pan rocket hot, no oil, lay them down, and let them blacken a bit. I flip when I remember. Chop into pieces—don’t fuss. Set aside.
The rice bit – In a second pot, melt butter, toss in the rice, stir until you get that nice toasty smell (I always get impatient here, but it really does help). Add ladles of hot stock one at a time, stirring often but not obsessively (sometimes I just go off and fold laundry, oops). Keep adding, letting each scoop almost soak in before adding more. When it’s getting creamy, probably about 20 minutes, taste it. If it needs more stock, add it. If it doesn’t, don’t.
Finishing touches – Stir in the charred scallions, parmesan (or not), a good hit of pepper, maybe a little lemon zest if you want a zing. Doesn’t have to be a masterpiece—just tastes comfy.
Serve – Hopefully the ribs are ready, falling apart, and the risotto is lush. Spoon up, pour a little of the rib cooking juices over everything. Stare at your creation for a second (totally allowed) and dig in.

Notes I Learned the Not-So-Easy Way

If you let the risotto sit a few minutes before serving, it thickens up and honestly it seems even richer (like next-day pizza, it’s just… better?)
Don’t rush the ribs, even if you’re hungry or the kids are poking their heads in every ten minutes. I’ve tried. Ended up with shoe leather once.
Tried skipping the char on the scallions? Mistake. That burnt edge is what makes people ask, “wait, what’s that flavor?”

How I’ve Experimented (Some Wins, One Fail)

I’ve swapped in pork shoulder instead of beef – it’s good, but the flavor’s not quite as deep. Once I added a splash of balsamic to the stock – honestly, not my smartest idea, just made things weirdly tart. Oh, and using farro instead of rice for the risotto? Not traditional, but nice and nutty if you want the kitchen to smell like an Italian bread bakery. Give it a go, or maybe don’t.

Things You Might Need (But Not Always)

Heavy ovenproof pot – my old Dutch oven’s got dings but still works. A deep casserole dish will do in a pinch, but you’ll need to foil it tight
Separate pan for charring scallions – or if you’re brave, just use the grill outside (if it’s not hailing—been there)
Stirring spoon – I usually lose mine halfway through and just use a spatula
Ladle for risotto – measuring cup works if you’re short!

How I Store It (If It Lasts That Long…)

Technically, you can keep leftovers in the fridge for a couple of days in a sealed container, but honestly, in my house it never lasts more than a day. The risotto can get a bit stiff; add a splash of hot water or broth and it’s back to normal. The ribs, though, usually just vanish overnight (sometimes before I get seconds, I won’t lie).

How I Serve It (or How We Wolf It Down)

Big bowls are the way to go, so you can catch all the sauce. A little chopped parsley on top feels slightly cheffy, but nobody complains if you skip it. Sometimes I do roasted broccoli on the side, other times, just a stupidly big piece of crusty bread to mop up every last bit. Sunday lunch, everyone at the table, maybe someone’s put the big band playlist on. Absolute bliss.

Lessons From My Missteps

Rushing the browning step? Don’t. I did once, and it tasted fine but looked like sad boiled meat. Not worth it.
Forgetting to warm the stock for risotto makes the cooking slow waaaay down. I always forget at least once a year.
Sneaking too much cheese at the end (guilty) – the risotto goes gluey if you go wild, so rein it in a bit.

Some Questions People Actually Ask Me (And My Best Tries at Answers)

Can I make this ahead?
Actually, it’s even tastier the next day – but the risotto should probably be made fresh. I tried reheating leftover risotto once and honestly, it was a bit gloopy. But for a midnight snack? Still good.

Does it have to be short ribs?
Nope! I’ve gone with beef cheeks or even a meaty shin cut. Anything that likes a long braise will be happy to join the party.

What if I mess up the risotto?
Honestly, it’s just rice. If it gets a bit thick, a splash of hot stock or even water will loosen it up. And if it’s soupy? Call it soup and act like it’s on purpose!

Can I skip the wine?
Absolutely, just add extra stock. Or beer if you’re feeling frisky (that one’s actually fun, but pick something darkish for flavor).

And one more thing—one time I started this recipe after 8pm and didn’t finish till midnight, and somehow it was even better cold from the fridge the next morning. Go figure.

Braised Short Ribs with Charred Scallion Risotto