French Onion Braised Beef Short Ribs
These braised beef short ribs take all the flavours of deeply caramelized onions (aka French Onion soup!) and inject them into the most tender, fall off the bone beef. I have been serving this at parties all year and people go absolutely crazy for it. That’s why, I think, it would make the perfect holiday centrepiece.
Watch me make it here!
Total Time: 5 hours (3.5 hours braising time, 30 minutes seasoning time)
Servings: 8
Ingredients
3-4 lbs beef short ribs
2 tbsp canola oil (or other neutral oil)
2 large sweet onions, sliced
10 cloves garlic, smashed
¼ cup sherry vinegar
4 cups beef broth
8 sprigs thyme, tied
salt
Instructions
Season ribs with 3 tsp salt all over. Let sit at room temperature for 30 mins to 1 hour.
Meanwhile, preheat the oven to 300F.
Heat a large dutch-oven on medium-high heat. Add canola oil and sear ribs until golden brown on all sides. You will want to work in batches to maximize browning.
Remove ribs and discard excess oil, leaving about 2 tbsp to help cook the onions.
Add onions and garlic. Season with a generous pinch of salt and toss until evenly coated. Continue cooking until deeply caramelized, stirring occasionally, about 20-30 minutes. Take your time with this step, adding a little water as you go, if needed.
Once deeply caramelized, deglaze with sherry vinegar, scraping any brown bits that might be stuck to the bottom of the pan.
Add ribs back into the pot and cover with beef broth. Add thyme and bring to a gentle simmer. Cover and transfer to the oven. Cook for 3.5 hours.
Remove from heat and serve warm. Ribs can be made two days in advance. If making ahead, remove from heat and let cool. Skim excess fat off the top and keep covered in the fridge. Before serving, reheat at 300F for 30-40 minutes.
Tag me if you make it @stefsdinnerdate <3