Preheat your oven to 325°F (160°C). Pat the bone-in beef short ribs dry, then season them generously with salt and pepper before dusting lightly with all-purpose flour.

In a Dutch oven, heat a few tablespoons of oil over medium-high heat. Sear the ribs for 3-4 minutes on each side until they develop a rich, deep-brown crust.

Once browned, remove the ribs and set them aside. In the same Dutch oven, reduce the heat to medium and deglaze the pot by pouring in 1 cup of beef or chicken stock.

Return the ribs to the pot, adding enough stock to cover three-quarters of the meat. Cover with a lid and braise in the preheated oven for 2.5-3 hours.

While the ribs are braising, prepare the charred scallions. Preheat your grill or broiler to high.

Place the green onions directly on the grill or on a baking sheet under the broiler. Cook for 3-4 minutes until they're blistered and charred.

Remove from heat and roughly chop the scallions. In a large saucepan, heat a splash of oil over medium heat and add Arborio rice.

Stir constantly for about 2 minutes until the rice is lightly toasted. Gradually pour in hot beef or chicken stock, one ladle at a time, stirring continuously for about 25 minutes.

Once creamy, remove from heat and stir in butter, grated Parmesan, and the charred scallions.

To serve, spoon the creamy risotto into shallow bowls. Top generously with the tender short ribs and drizzle some of the reduced braising liquid over the top.