These Caramelized Onion Short Ribs sound (and taste) fancy and complex, yet they are super simple to make! It’s a definite “wow” dish that will impress anyone you serve it to, including yourself. It’s made using as simple, real food ingredients as possible and can fit into multiple dietary needs.
This recipe is saucy, flavorful, comforting and honestly, one of the best things I’ve ever eaten. You’re going to love it!
Caramelized Onion Short Ribs
What you’ll need:
- Butter (can use dairy free or ghee as needed)
- Avocado Oil
- Onions
- Wine (can sub for broth)
- Shallot
- Garlic
- Thyme
- Sage
- Beef Broth
- Coconut Aminos
- Bone-In Short Ribs
- Bay Leaves
- Carrots
- Celery
- Arrowroot
- Salt & Pepper
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs:
- gluten free
- grain free (using compliant wine or subbing with broth)
- egg free
- nut free
- soy free
- dairy free (using compliant butter)
- added sugar free (using compliant wine or subbing with broth)
- refined sugar free (using compliant wine or subbing with broth)
- paleo (subbing the wine with broth and using compliant butter/ghee)
- Whole30 (subbing the wine with broth and using compliant butter/ghee)
A Perfect Pair
Make it a complete meal by pairing this recipe with my classic mashed potatoes or my brown butter sage pomme purée! The mashed potatoes can be made as thick or creamy as you like and you can also choose to peel the potatoes or leave the skin on. The pomme purée is made with brown butter and sage and has a super silky consistency. Both are equally delicious, it just depends what you’re in the mood for!
The recipe for my mashed potatoes can be found linked below as well as in the bottom of the blog post and the recipe for the pomme purée is included in the recipe card for the short ribs!
Click here for the mashed potatoes recipe!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- Preheat your oven to 325℉.
- If you'd like to braise your short ribs first, you can do so by quickly browning the sides of the short ribs in your dutch oven with a little avocado oil or butter. I admittedly skip this step as I don't find it makes much of a difference!
- Slice your onions, chop your carrots and celery and dice your garlic and shallot.
- In your dutch oven over medium heat, melt together the butter and onions. Cook for 5 minutes, until softened, stirring often.
- Add the wine, salt and pepper and continue cooking for another 5 minutes, stirring often. You'll know the onions are ready when the wine has evaporated and the onions are lightly golden and soft.
- Add in the shallots, garlic, thyme, sage, bay leaf (I tie my herbs together using cooking twine) and the short ribs. Then, pour in the broth and coconut aminos.
- Cover with the lid and roast in the oven for 2 hours.
- After 2 hours, remove the dutch oven from the oven and add the carrots and celery. Place back in the oven to cook for 1 hour. When it's done, the short ribs will be tender and falling off the bone.
- Remove the dutch oven from the oven, then remove the herbs bunch and the short ribs. Discard of the bones and fatty pieces on the short ribs.
- Sprinkle in the arrowroot while still hot and stir until fully incorporated, then add the short ribs back in.
- Serve warm with mashed potatoes (recipe in the blog post below this one) or pomme purée (recipe in this recipe card) and enjoy!
- Add butter to pan then once sizzling, add in the sage and swirl it around.
- The butter will bubble and crackle then cool down and a foam will appear on top. When brown speckles come through the foam, immediately remove the pan from heat and remove the sage leaves as well.
- Place the peeled potatoes in a pot and cover with water, just hitting the top of the potatoes. Bring the water to a boil, then reduce the heat to medium/low.
- Cover with a lid and cook for 25-30 minutes (small potatoes) or 30-35 (med-large potatoes), or until fork tender.
- Drain the potatoes and place them back into the pot. Rice the potatoes using a potato ricer, then slowly add in the milk, mixing with each addition.
- Then, slowly add in your heavy cream, mixing with each addition, and stop when the texture is silky and smooth. Note that these are thinner than mashed potatoes, but feel free to make them whatever consistency you wish!
- Add in the butter, garlic and a generous amount of salt and mix together until combined.
Ingredients
Method
- Place potatoes in a saucepan and cover with water, just hitting the top of the potatoes. Bring water to a boil then reduce the heat.
- Cover and cook for 25-30 minutes (small potatoes) or 30-35 (med-large potatoes), or until fork tender.
- Drain then mash potatoes. Next, slowly add in the milk, mixing with each addition. Next add 3 tbsp of ghee, garlic and a generous amount of salt.
- Blend with immersion blender until smooth. Blend more for creamy and less for chunky depending on how you like them!
- Stir in the chives then top with remaining tbsp of ghee and salt/pepper.
Love love love this recipe !! It’s great on its own but decided to add in extra garlic (I love garlic), some peppercorns, thinly sliced ginger, oyster sauce, + 4 whole cloves. You can 100% just add whatever veg to cater to your own tastes but I can guarantee you that you’ll love this just as much as I did 🙂
So glad you loved it and made it work for you, Aza!