Irresistible French Onion Short Ribs Rich Tender Easy
Author:admin
Total Time:3 hours 45 minutes
Yield:6 servings 1x
Description
French onion ribs slowcooked to fallapart meat minimal prep deep flavor cozy weeknight dinners Saucy glaze finishes the dish with minimal effort
Ingredients
Scale
3 pounds bone-in beef short ribs
Salt and freshly ground black pepper
2 tablespoons olive oil
6 large onions, thinly sliced (about 4–5 cups)
2 cloves garlic, minced
1 tablespoon tomato paste
1 cup dry red wine (merlot, Cabernet, or Pinot Noir)
2 cups beef broth (low-sodium preferred)
2 bay leaves
2 sprigs fresh thyme (or 1 teaspoon dried)
1 teaspoon sugar
1 tablespoon balsamic vinegar (optional)
1 tablespoon Worcestershire sauce (optional)
Salt and black pepper to taste
1 tablespoon unsalted butter (optional)
Instructions
Preheat your oven to 325°F (165°C). Pat the short ribs dry and season generously with salt and pepper.
In a heavy, oven-safe pot such as a Dutch oven, heat 1 tablespoon of olive oil over medium-high. Sear the ribs in batches until well-browned on all sides, about 3–4 minutes per side. Transfer to a plate; you want a good crust for depth of flavor.
Reduce the heat to medium. Add the remaining tablespoon of olive oil and the sliced onions. Sprinkle with a pinch of salt and the sugar. Cook slowly, stirring occasionally, until the onions are deeply caramelized and a rich bronze color, about 25–30 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant. Scrape up any fond from the bottom of the pot for extra flavor.
Add the tomato paste and cook for 1–2 minutes to bloom its sweetness and color. Scrape again to lift more browned bits.
Pour in the red wine and simmer until reduced by about half, about 5–7 minutes, stirring to lift the fond from the pot.
Return the ribs to the pot. Add beef broth, bay leaves, thyme, and Worcestershire sauce (if using). Bring to a gentle simmer, then cover the pot.
Place the covered pot in the oven and braise for 2.5–3 hours, or until the meat is fork-tender and nearly falling off the bone. Check for tenderness after 2.5 hours and continue as needed.
Carefully remove the ribs and skim excess fat from the surface of the sauce. Return the ribs to the pot with the onions and simmer on the stove over medium heat to reduce the sauce to a glossy, sauce-like consistency, about 10–15 minutes. If you like extra shine, whisk in 1 tablespoon butter off the heat.
Taste and adjust the seasoning with more salt and pepper if needed. The sauce should be deeply savory with a touch of sweetness from the onions and a bright finish from the wine and balsamic (if used).
Serve the ribs with spoonfuls of the onion-laden sauce. Let them rest 5–10 minutes before plating to allow the juices to redistribute.
Notes
Cozy French Onion Short Ribs braised in beef broth and red wine with caramelized onions, inspired by French onion soup, yielding tender meat and a glossy onion sauce.
