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! They can be made as thick or creamy as you like and you can also choose to peel the potatoes or leave the skin on.
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!
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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!
Caramelized Onion Short Ribs
Equipment
- Dutch Oven
Ingredients
- 3 tbsp butter (can sub ghee, dairy free butter or avocado oil)
- 1 tbsp avocado oil
- 4 sweet onions, sliced thin (can sub yellow onions)
- ½ cup red wine (can sub broth)
- salt and pepper, to taste
- 1 large shallot, diced
- 4 cloves garlic, diced
- 4 springs fresh thyme
- 2 bunches fresh sage
- 3 cups beef broth
- ¼ cup coconut aminos
- 4 lbs bone-in beef short ribs
- 2 bay leaves
- 2 cups carrots, chopped
- 2 cups celery, chopped
- ¼ cup arrowroot
Instructions
- Preheat your oven to 325℉.
- 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 and enjoy!
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!