The coziest dish of the season: braised short ribs with risotto. Red wine–braised short ribs rest on a bowl of creamy charred scallion risotto — a perfect comfort meal for cool autumn evenings.
I’ve got a cozy October dinner idea for you.
These short ribs braise until fall-apart tender and richly flavored, then they’re served over a velvety charred scallion risotto. It’s exactly the kind of warming meal you want on a chilly night.
We’re using red wine for the braise and white wine for the risotto — but you can adapt if you prefer to open only one bottle. The technique is straightforward and rewards the time it takes.
Growing up, weeknight meals often meant cozy, comforting food, and this recipe evokes those same memories. It’s a “special” dish — not hard, but it benefits from time and patience. If you have an afternoon free, it’s worth making.
I sometimes use the slow cooker for short ribs because it’s almost foolproof, but braising on the stovetop and finishing in the oven concentrates flavor. Deglazing the pan with red wine and letting the ribs braise in that liquid produces tender, juicy meat that falls from the bone.
The risotto is the other cozy component: charred scallions add a smoky-sweet note that transforms the rice. Clean the scallions well, then char them on a hot grill, under the broiler, or in a skillet until nicely browned.
The risotto base is simple: garlic, butter, white wine, parmesan, and warm stock. Slowly ladle warm stock into the arborio rice, stirring until creamy and al dente. If you’d rather not open two wines, a splash of red in the risotto works fine or you can skip wine entirely and use only stock.
This dish feels festive and indulgent — a great alternative to a traditional holiday roast and ideal for cooler nights when you want something special.
Braised Short Ribs with Charred Scallion Risotto
Braised Short Ribs with Charred Scallion Risotto
4 people
3 hrs
Ingredients
- 1 to 2 tablespoons canola or another high-heat oil
- 3 pounds bone-in beef short ribs
- 1/3 cup flour
- Kosher salt and pepper
- 1/3 cup dry red wine (Cabernet suggested)
charred scallion risotto
- 3 bunches green onions (scallions)
- 6 cups chicken or vegetable stock, kept warm
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- Kosher salt and pepper
- 1 1/2 cups arborio rice
- 3/4 cup dry white wine (like Chardonnay)
- 4 tablespoons unsalted butter
- 3/4 cup freshly grated parmesan cheese
Instructions
short ribs
- Preheat the oven to 300°F (150°C).
- Let the short ribs sit at room temperature for about 30 minutes. Season generously with salt and pepper.
- Heat a large oven-safe pot over medium-high heat and add 1 tablespoon oil.
- Dredge the short ribs in flour, shaking off excess. Sear the ribs in the hot pot until browned on all sides, about 1 minute per side. Work in batches if needed and add a touch more oil if the pan is dry.
- Once all ribs are seared, pour in the red wine to deglaze the pan. Cover and transfer the pot to the oven. Braise for 2 1/2 to 3 hours, until the meat is tender and falling off the bone.
- Remove the ribs from the bones, reserve juices if desired, and keep warm until serving.
risotto
- Char the scallions: grill, broil, or toast in a hot skillet until golden and slightly blackened. Set aside.
- Keep the stock warm in a saucepan over low heat.
- In a separate pot, heat the olive oil over medium-low. Add the minced garlic with a pinch of salt and pepper, then stir in the arborio rice. Toast the rice, stirring often, until translucent, about 3 to 5 minutes.
- Add the white wine and cook until absorbed. Add warm stock, one cup at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 15 to 20 minutes. You want some liquid to remain for a silky texture.
- Stir in the butter until melted, then the parmesan until incorporated. Fold in the charred scallions. Taste and adjust seasoning with salt and pepper as needed.
- Divide the risotto among bowls, top with the braised short ribs, and spoon some of the cooking juices over if desired. Serve immediately.
Did you make this recipe?
If you try it, tag your photos with #howsweeteats and share how it turned out. Enjoy!
Give me a good book and a glass of red!