I had some beef short ribs outside in the cold garage that needed used, and a drawer full of onions. With the blustery cold wind blowing the falling snow everywhere though, the trek across the patio to the garage wasn’t going to be fun. But it had to be done, I had to get those short ribs for tonights dinner. I didn’t want them to go to waste and they were getting close to going past their prime.
This one’s keeping it simple to let the onion and beef provide all the flavor perfume the house while it slowly cooks.
Cutting onions is normally a sad affair. These were mild and sweet though.
Make sure to sear the ribs and let the surface fat render to better cook the onions.
- 3 large onions, sliced thinly
- 6 beef short ribs, Hereford preferred
Sear the ribs in a hot dutch oven, remove and let them rest. Add the onions and lower the heat, cook them stirring until they’re translucent. Add the ribs back to the onions and fill with water. Cover and put into an oven set at 250 degrees for at least 4 hours, but no more than 8. Let cook until the ribs are tender.
Remove the ribs and put into a broiler safe pan. Heat oven to 425 and continue cooking the ribs until they’re crispy on the outside.
Meanwhile, reduce the sauce until thickened. Adjust seasoning.