Carmelized Onion Braised Beef Short Ribs

Moist, tender and flavorful, Caramelized Onion Braised Beef Short Ribs are the perfect slow day comfort food.

First you'll need a Caramelized Onion:

Take 1 large sweet onion, 3 tablespoons butter, a pinch of salt, a pinch of black pepper and a pinch of sugar.

Dice the onion.

Heat a large, heavy bottomed skillet and add a small amount of fat. Heat the fat to a medium-high temperature.

Add the onions all at once.

Stir the onions until they are coated with fat.

Add a pinch of salt, ground black pepper and a very small amount of sugar.

Continue stirring and watch as the onions turn darker become even more tender.

If you feel that the onions are sticking to the bottom of the pan too much, add a very small amount of white wine to the pan and stir vigorously to deglaze.

Continue cooking and deglazing until the onions have reached a deep, rich color.
Braising the Beef Short Ribs:

You'll need:

1 pound beef short ribs
caramelized onion
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons flour
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic
1 (12 fluid ounce) bottle of good, dark, stout
1 cup beef stock

Directions

Preheat oven to 300F. Generously season the short ribs with salt and pepper, dredge in flour, shake off the excess flour.

Heat the olive oil and butter in a large heavy bottomed skillet or Dutch oven over medium-high heat.

Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the garlic to the skillet; cook and stir until garlic is fragrant, add caramelized onion and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Add ribs back to pot, pour in the beef stock, cover and place into oven, baking until very tender, about 4 hours.  Serve over rice or add peeled diced potatoes to pot at the 2 hour mark, garnish with sliced green onion.