These French onion braised short ribs take all the flavours of deeply caramelized onions 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 pound per person.
- Caramelizing onions can feel intimidating, but it shouldn’t. My advice is to cook them 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 a pinch, either will work, but I prefer the flavour of sweet onions. They generally have more natural sugars (it’s in the name!), which makes them better for caramelizing.
- 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 275°F for 3.5-4 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 350°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!
Ingredients
Method
- Season 3-4 lbs beef generously with salt all over. This can be done 12-24 hours in advance and kept in the fridge until ready to cook. While the beef marinates, thinly slice 3 sweet onions and peel and smash 10 cloves garlic.
- Heat a large Dutch oven on medium-high heat. Add enough neutral oil to lightly coat the bottom, then dry the beef with paper towel and sear until golden brown on at least 2 sides. You might need to work in batches, depending on the size of your pot. Remove and set aside.
- Back in the pot, add sliced onions and smashed garlic. Season with a generous pinch of salt and stir to evenly coat everything in oil. Continue cooking until the onions are deeply caramelized, stirring occasionally, about 35 minutes. Take your time with this step, adding a little water as you go, to prevent the onions from crisping or burning. Meanwhile, preheat oven to 275°F.
- Once deeply caramelized, deglaze with 1/4 cup sherry vinegar, scraping any brown bits that might be stuck to the bottom of the pan, and cook until the harsh aroma of vinegar is replaced with a subtle sweetness. Add beef back in and cover with 4 cups beef broth, 8 sprigs of thyme and 2 bay leaves. Bring to a gentle simmer, cover and transfer to the oven to braise for 3.5-4 hours.
- Serve with your favourite sides and enjoy!