For day 10 of my 12 Days of Christmas Recipes we are making the coziest caramelized onion braised short ribs! These short ribs are fall-off-the-bone tender and so flavorful. They’re served over mashed potatoes and will please any crowd!
I feel like short ribs seem like a complicated dish, but I promise they are really not that hard. About 20 minutes of prep / active cooking is required, then the rest of the work is done by the oven! They are transferred to the oven to cook for 3-4 hours until they are tender as can be.
ingredients needed for caramelized onion braised short ribs
caramelized onion short ribs
- 2 tbsp olive oil
- 4-5 lbs beef short ribs (bone-in)
- salt and pepper
- 4 yellow onions
- 2-3 red apples
- 2 cups beef broth
- 4 cloves garlic
- fresh thyme
brown butter mashed potatoes
- 6-8 russet potatoes
- 2 cloves garlic
- 1 cup heavy cream
- 1 cup parmesan cheese
- 1/4 cup butter
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caramelized onion braised short ribs
ingredients
caramelized onion beef short ribs
- 2 tbsp olive oil
- 4-5 lbs beef short ribs
- salt and pepper
- 3-4 yellow onions
- 2-3 red apples
- 2 cups beef broth
- 4 cloves garlic
- fresh thyme
- pomegranate seeds optional, for topping
brown butter parmesan mashed potatoes
- 6-8 russet potatoes
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup parmesan
- 1/4 cup butter
instructions
- Preheat the oven to 325 F. Cut the onions into thin slices. Core the apples and cut them into 1 inch chunks (skin on is fine!).
- Add the olive oil to a large dutch oven (or oven safe pot) over medium high heat. While the oil is heating, pat the short ribs dry and sprinkle with salt and pepper. When the oil is hot, add the short ribs and sear on all sides, about 2-3 minutes per side (you may need to work in batches here to not overcrowd the pan).
- When the short ribs are seared, remove them from the pot and transfer to a plate. Leave the remaining oil in the pot. Add the onions in and cook for 5-6 minutes, until starting to cook through. Add 1/2 cup of beef broth and cook an additional 5 minutes.
- Add apples, remaining beef broth, garlic, and fresh thyme. Place a lid on the pot and transfer to the oven. Let it cook in the oven for 3-4 hours, until the meat is very tender.
- When the short ribs have about 30 minutes left, start the mashed potatoes. Bring a large pot of salted water to a boil. Peel the potatoes and chop into smaller chunks. Add the potatoes to the boiling water and cook for about 20 minutes, until fork tender.
- Drain the potatoes and transfer to a large bowl or stand mixer. Add minced garlic, heavy cream, and parmesan. Mix (with stand mixer or hand mixer) until the potatoes are smooth and creamy.
- Add the butter to a small pan over medium heat. Stir while the butter begins to bubble. After a few minutes the butter will start to foam up, then when the foam subsides, you'll be left with brown, nutty smelling butter. Pour the brown butter into the mashed potatoes and stir in.
- To plate, place a big scoop of mashed potatoes on a plate or bowl. Top with short ribs, onions, apples, and pan drippings. Top with pomegranate seeds and fresh thyme. Enjoy!
Notes
Keep any leftovers in an airtight container in the fridge. It will last for 4-5 days!
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