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.
Equipment
Here’s everything you need to make braised short ribs at home:
- large dutch oven (with lid)
- tongs
- chef’s knife
- cutting board
- wooden spoon or spatula
Note: the full ingredients list and recipe instructions can be found below.
Cooking Tips
- Feeding a crowd. This recipe is great for dinner parties and holiday get-togethers. When buying short ribs for a crowd, consider the weight of the bone and how the meat will shrink when cooked. As a rule of thumb, I buy one short rib per serving, which works out to 0.5-1 lb per person.
- Caramelizing onions can feel intimidating, but it shouldn’t. My advice is to cook them slowly over medium heat and only stir occasionally. If the pan looks dry, add a few tablespoons of water to help release the fond and keep your onions soft.
- Use sweet onions…not yellow onions. In all honesty, either will work. But I prefer the flavour of sweet onions. Also, sweet onions generally have more natural sugars, which makes them better for caramelizing. Spanish onions would be a good alternative.
- Serve it with… glazed brussels sprouts and fully-loaded roast potatoes.
What is the best temperature for braising short ribs?
The slower the cook, the more tender the meat. I like cooking my short ribs at 300°F for 3.5 hours. This keeps the braising liquid at a light simmer throughout the cook. When the braising liquid simmers too rapidly, or reaches a boil, it cooks the fat quickly, which can make the meat tough or chewy.
Making braised short ribs ahead of time
These braised short ribs can be made up to two days in advance, which is great for working ahead on big dinner parties. Simply make the recipe ahead of time and let cool completely. Once cool, skim the excess fat, cover and store in the fridge. Before your guests arrive, heat the oven to 300°F and cook, uncovered, for 30-40 minutes, or until it’s completely warmed through. To test if it’s warm enough, simply place your finger on the meat, if it’s too hot to keep your finger there for longer than a few seconds, it’s probably ready!
French Onion Braised Beef Short Ribs
8
servings40
minutesIngredients
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
Directions
Season ribs with 3 tsp salt all over. Let sit at room temperature for 30 mins to 1 hour.
Meanwhile, preheat the oven to 300°F.
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 300°F for 30-40 minutes.