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Caramelized Onion Short Ribs

Caramelized Onion Short Ribs

5 from 1 vote
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Prep Time 5 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 15 minutes
Servings: 4
Course: Dinner, Main Course
Ingredients Equipment Method

Ingredients
  

Caramelized Onion Short Ribs
  • 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 
Brown Butter Sage Pomme Purée (optional)
  • 12 small (or 6 med/large) yukon gold potatoes
  • 1-1 ½ cups milk (can sub almond milk for dairy free)
  • ¼ cup heavy cream (can sub coconut milk for dairy free)
  • 1 tbsp garlic, minced
  • salt, to taste
  • 1 cup butter (can sub dairy free butter if needed)
  • 16 sage leaves

Equipment

  • Dutch Oven

Method
 

Caramlized Onion Short Ribs
  1. Preheat your oven to 325℉.
  2. 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!
  3. Slice your onions, chop your carrots and celery and dice your garlic and shallot.
  4. In your dutch oven over medium heat, melt together the butter and onions. Cook for 5 minutes, until softened, stirring often. 
  5. 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.
  6. 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.
  7. Cover with the lid and roast in the oven for 2 hours.
  8. 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.
  9. 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.
  10. Sprinkle in the arrowroot while still hot and stir until fully incorporated, then add the short ribs back in.
  11. Serve warm with mashed potatoes (recipe in the blog post below this one) or pomme purée (recipe in this recipe card) and enjoy!
Brown Butter Sage Pomme Purée (optional)
  1. Add butter to pan then once sizzling, add in the sage and swirl it around.
  2. 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.
  3. 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.
  4. Cover with a lid and cook for 25-30 minutes (small potatoes) or 30-35 (med-large potatoes), or until fork tender.
  5. 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.
  6. 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!
  7. Add in the butter, garlic and a generous amount of salt and mix together until combined.