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French Onion Braised Short Ribs
3 Std. 30 Min.Für 6Nutri-Score C€€€
C
3 Std. 30 Min.
3 Std. 30 Min.French Onion Braised Short Ribs
was Sie brauchen
Zutaten
bone-in beef short ribsFleisch2 kg
saltGewürze10 g
black pepper (freshly ground)Gewürze3 g
olive oilVorräte30 ml
yellow onions (thinly sliced)Obst & Gemüse4 Stücke
unsalted butterMilchprodukte45 g
garlic (minced)Obst & Gemüse4 Stücke
all-purpose flourVorräte16 g- Worcestershire sauceVorräte15 ml
- beef brothVorräte720 ml
dry red wine (optional)Getränke120 ml- fresh thyme (sprigs)Obst & Gemüse6 Stücke
- fresh rosemary (sprigs)Obst & Gemüse2 Stücke
pro Portion
Nährwerte
720kcal
- Kohlenhydrate
- 10 g
- Eiweiß
- 50 g
- Fett
- 53 g
was Sie verwenden
Utensilien
Bräter
Küchenzange
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Season and sear the short ribs
- Pat the short ribs dry and season generously with salt and black pepper.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Sear the short ribs on all sides until deeply browned, then set aside.
- Schritt 2
Caramelize the onions
- Lower the heat, add the butter and sliced onions to the pot.
- Cook, stirring occasionally, until the onions are soft and deeply golden.
- Schritt 3
Add garlic and flour
- Stir in the minced garlic and cook until fragrant.
- Sprinkle over the flour and stir to coat the onions.
- Schritt 4
Deglaze and build the braising liquid
- Pour in the Worcestershire sauce and the red wine, scraping up the browned bits.
- Add the beef broth and stir in the black pepper.
- Schritt 5
Braise the short ribs
- Return the short ribs to the pot with the thyme, rosemary and bay leaves.
- Cover and transfer to a 160 °C oven until the meat is fork-tender.
- Schritt 6
Rest and serve
- Discard the herb sprigs and bay leaves.
- Skim the fat from the sauce and serve the short ribs with the onion gravy.
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