Braised Short Ribs
with onions
Short ribs look impressive, but most of the time spent making them is the low and slow braise. This version has lots of onions for a naturally sweet touch. Although this meal is delicious anytime, the flavors really pop the day after braising, making this the perfect make-ahead meal.
Smarts: If you don't want to use wine in your braise, substitute pomegranate juice.
Ingredients
- Onions, large white - 3 , thinly sliced
- Garlic - 6 cloves , minced
- Rosemary, fresh - 2 tsp , minced
- Parsley, fresh - 2 Tbsp , for garnish
- All-purpose flour - 1 Tbsp
- Salt - 1 1/2 tsp
- Black pepper - 1/2 tsp
- Short ribs, bone-in - 5 lbs (sub 3 lbs boneless short ribs)
- Oil, cooking - 2 Tbsp
- Tomato paste - 1 Tbsp
- Brown sugar - 2 Tbsp
- Vinegar, apple cider - 1/4 cup
- Beef broth / stock - 1 cup
- Red wine, like pinot noir - 1 cup (sub pomegranate juice)
Prep
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Onions / Garlic / Rosemary / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Make
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In a large bowl, combine flour, salt and pepper. Add in short ribs and toss until each piece is coated in the mixture.
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In a large stockpot or Dutch oven, heat cooking oil over medium-high heat. When oil is shimmering, brown short ribs in batches (do not overcrowd pan), 3-4 minutes per side. Remove meat and set aside.
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Return pan to stove and lower heat to medium-low. Add onions and saute, stirring often, until softened and golden brown, ~20 minutes. If onions start to stick, add a little water and stir.
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Add garlic and saute for one minute. Add tomato paste and brown sugar and saute for one minute more.
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To onions, add vinegar, broth, wine (or pomegranate juice) and rosemary. When sauce begins to simmer, reduce heat to low and cover. Simmer for 3 hours until meat is tender but not falling apart. (Alternatively, transfer pot to oven heated to 325 degrees and braise for 2 1/2 - 3 hours.)
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Remove ribs from pan and cover with foil so they stay warm. Let sauce continue simmering and reduce until thick, ~15 minutes. Season sauce with some salt and pepper.
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Serve short ribs topped with onions and sauce, and garnish with fresh parsley. Enjoy!
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