Name: Slow Braised Short Ribs with Cipollini Onions
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Ingredients: 3 lbs high quality short ribs (3 or 6 inch pieces); 2 whole eggs; 1/4 cup whole milk; 1 1/2 Tbsp freshly coarse ground black pepper; 1 Tbsp ground black pepper; 1 1/2 tsp coarse salt; 2 Tbsp sunflower or safflower oil; 1 large carrot (finely chopped); 1 medium white onion (diced); 6 large cipollini onions (peeled, whole); 1 large celery rib (finely chopped); 1 cup red wine; 1 cup water

Slow Braised Short Ribs with Cipollini Onions

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Course Main Course

Cuisine American

Keywords Gluten Free, Hearty

Difficulty Moderate

Servings people

Prep Time 30

Cook Time 3 30

Total Time 4

Inspiration

Backstreet Café, Houston, TX

Originally from the menu at Backstree Café in Houston, TX, these slow roasted ribs are absolutely decadent. They fall right off the bone and melt in the mouth. They are best served with polenta (grits), the recipe for which can be found under the shrimp and grits page, but they also go quite well with mashed potatoes.

Servings: people

Calories: 419kcal

Ingredients

3 lbs high quality short ribs 3 or 6 inch pieces
2 whole eggs
1/4 cup whole milk
1 1/2 Tbsp freshly coarse ground black pepper
1 Tbsp ground black pepper
1 1/2 tsp coarse salt
2 Tbsp sunflower or safflower oil
1 large carrot finely chopped
1 medium white onion diced
6 large cipollini onions peeled, whole
1 large celery rib finely chopped
1 cup red wine
1 cup water

Instructions

Pat dry the short ribs on all sides using a paper towel. Whisk together the eggs and the milk in a small bowl. In a separate bowl, combine both black peppers and salt. Pass the ribs through the egg wash and then the black pepper mix. Set aside.
Preheat the oven to 375°F. Preheat the sunflower oil in a deep heavy roasting pot with a lid, such as a dutch oven, over medium heat for 2 minutes. Sear each short rib in the hot oil until evenly browned on each side. Work in batches so as not to overcrowd the pot if necessary. Place the short ribs on a plate, cover, and set aside.
In the same pot, add the carrots, both types of onions, and celery, and cook for 3 minutes, stirring occasionally to prevent sticking. Add the wine and deglaze the pan, scraping up any browned bits from the bottom. Add the water and stir. Return the short ribs to the pot, making sure the liquid covers the short ribs at least 3/4 of the way up.
Cover the pot with the lid and place in the oven. Braise until very tender, about 3 to 3 1/2 hours. Check the liquid level every hour or so to make sure it remains about 3/4 of the way full. Add a little water as needed.
When the ribs are close to being finished, prepare the polenta/grits or mashed potatoes.
Remove the ribs from the oven. The meat should be so tender that it easily falls off the bone. Serve immediately.

Nutrition

Slow Braised Short Ribs with Cipollini Onions

Ingredients

Instructions

Nutrition

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