Braised Short Ribs with Caramelized Onion Gravy
Braised Short Ribs with Caramelized Onion Gravy
Ingredients
For the Braised Short Ribs
- 3 pounds bone-in beef short ribs
- 1 white onion, chopped for mirepoix
- 3 carrots, chopped for mirepoix
- 4 celery stalks, chopped for mirepoix
- 1 head garlic, halved horizontally
- 3 fresh rosemary sprigs
- 5 fresh thyme sprigs
- 4 fresh sage leaves
- 2 bay leaves
- 3 tablespoons tomato paste
- 1 1/2 cups dry red wine
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Caramelized Onion Gravy
- 1 yellow onion, thinly sliced
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup beef broth, additional
Instructions
- 1
Preheat your oven to 325°F. Pat the short ribs dry with paper towels and season generously with salt and pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
⏱️ 15 min
- 3
Add the chopped white onion, carrots, and celery (mirepoix) to the same pot. Sauté over medium heat until softened, about 8-10 minutes, scraping up any browned bits from the bottom of the pot.
⏱️ 10 min
- 4
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
⏱️ 2 min
- 5
Deglaze the pot with red wine, scraping the bottom to release any remaining fond. Bring to a simmer and cook until the wine has reduced by about half, about 5-7 minutes.
⏱️ 7 min
- 6
Return the short ribs to the pot. Add the beef broth, Worcestershire sauce, white balsamic vinegar, halved garlic head, and the herb bouquet (rosemary, thyme, sage, and bay leaves). The liquid should almost cover the ribs; if not, add a little more beef broth or water.
⏱️ 5 min
- 7
Bring the liquid to a gentle simmer, then cover the Dutch oven and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the short ribs are fork-tender and easily pull away from the bone.
⏱️ 180 min•🌡️ 325
- 8
While the short ribs are braising, prepare the caramelized onions for the gravy. In a separate skillet, melt butter over medium-low heat. Add the thinly sliced yellow onion and cook slowly, stirring occasionally, for 25-35 minutes, until deeply golden brown and caramelized.
⏱️ 35 min
- 9
Once the short ribs are done, carefully remove them from the Dutch oven and set them aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids and herbs.
⏱️ 10 min
- 10
Skim any excess fat from the surface of the strained braising liquid. Bring the liquid to a simmer over medium heat. Whisk in the all-purpose flour until no lumps remain. Cook for 2-3 minutes to cook out the raw flour taste.
⏱️ 5 min
- 11
Add the caramelized onions to the simmering braising liquid. If the gravy is too thick, whisk in a little additional beef broth until it reaches your desired consistency. Season the gravy with salt and pepper to taste.
⏱️ 5 min
- 12
Return the braised short ribs to the gravy to warm through. Serve immediately, spooning the rich caramelized onion gravy generously over the short ribs.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Short Ribs with Caramelized Onion Gravy
For the Braised Short Ribs
- 3 pounds bone-in beef short ribs
- 1 white onion, chopped for mirepoix
- 3 carrots, chopped for mirepoix
- 4 celery stalks, chopped for mirepoix
- 1 head garlic, halved horizontally
- 3 fresh rosemary sprigs
- 5 fresh thyme sprigs
- 4 fresh sage leaves
- 2 bay leaves
- 3 tablespoons tomato paste
- 1 1/2 cups dry red wine
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Caramelized Onion Gravy
- 1 yellow onion, thinly sliced
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup beef broth, additional
Instructions
- 1
Preheat your oven to 325°F. Pat the short ribs dry with paper towels and season generously with salt and pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
⏱️ 15 min - 3
Add the chopped white onion, carrots, and celery (mirepoix) to the same pot. Sauté over medium heat until softened, about 8-10 minutes, scraping up any browned bits from the bottom of the pot.
⏱️ 10 min - 4
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
⏱️ 2 min - 5
Deglaze the pot with red wine, scraping the bottom to release any remaining fond. Bring to a simmer and cook until the wine has reduced by about half, about 5-7 minutes.
⏱️ 7 min - 6
Return the short ribs to the pot. Add the beef broth, Worcestershire sauce, white balsamic vinegar, halved garlic head, and the herb bouquet (rosemary, thyme, sage, and bay leaves). The liquid should almost cover the ribs; if not, add a little more beef broth or water.
⏱️ 5 min - 7
Bring the liquid to a gentle simmer, then cover the Dutch oven and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the short ribs are fork-tender and easily pull away from the bone.
⏱️ 180 min•🌡️ 325 - 8
While the short ribs are braising, prepare the caramelized onions for the gravy. In a separate skillet, melt butter over medium-low heat. Add the thinly sliced yellow onion and cook slowly, stirring occasionally, for 25-35 minutes, until deeply golden brown and caramelized.
⏱️ 35 min - 9
Once the short ribs are done, carefully remove them from the Dutch oven and set them aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids and herbs.
⏱️ 10 min - 10
Skim any excess fat from the surface of the strained braising liquid. Bring the liquid to a simmer over medium heat. Whisk in the all-purpose flour until no lumps remain. Cook for 2-3 minutes to cook out the raw flour taste.
⏱️ 5 min - 11
Add the caramelized onions to the simmering braising liquid. If the gravy is too thick, whisk in a little additional beef broth until it reaches your desired consistency. Season the gravy with salt and pepper to taste.
⏱️ 5 min - 12
Return the braised short ribs to the gravy to warm through. Serve immediately, spooning the rich caramelized onion gravy generously over the short ribs.
⏱️ 3 min