Preheat your oven to 325°F (160°C). Pat the bone-in beef short ribs dry and season with salt and pepper before lightly coating in all-purpose flour. In a Dutch oven, heat canola or avocado oil over medium-high heat and sear the ribs for about 3–4 minutes on each side until they achieve a beautiful golden brown crust. Remove the ribs and set aside.

In the same Dutch oven, deglaze the pot with 1 cup of beef or chicken stock, scraping up the browned bits. Return the short ribs to the pot, adding enough stock to cover about ¾ of the meat. Cover the pot tightly and transfer to the oven for 2.5 to 3 hours, or until the ribs are fork-tender.

Grill or broil the green onions for about 3–4 minutes, turning them occasionally until they become blistered and nicely charred. Chop them roughly and set aside.

In a separate pot, toast 1 cup of Arborio rice in 1 tablespoon of oil over medium heat for around 2 minutes. Gradually add heated beef or chicken stock, stirring constantly for about 25 minutes until the risotto becomes creamy and the rice is al dente. Stir in unsalted butter, grated Parmesan, and the charred scallions, letting the flavors meld for 5 minutes.

Spoon the creamy risotto into bowls and nestle the tender ribs atop. Drizzle some of the nutrient-rich reduced braising liquid over the dish.