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!
Notes
Make Ahead
Braised short ribs can be made up to two days in advance, which is great for working ahead on big dinner parties. Simply let cool completely, 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!