Slow Braised Short Ribs with Cipollini Onions
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.
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Slow Braised Short Ribs with Cipollini Onions
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.
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Servings: 6 people
Calories: 419 kcal
Net Carbs: 7 g
Ingredients
- 3 lbs (1.4 kg) high quality short ribs, 3 or 6 inch pieces
- 2 (2) whole eggs
- 1/4 cup (59 ml) whole milk
- 1 1/2 Tbsp (1 1/2 Tbsp) freshly coarse ground black pepper
- 1 Tbsp (1 Tbsp) ground black pepper
- 1 1/2 tsp (1 1/2 tsp) coarse salt
- 2 Tbsp (2 Tbsp) sunflower or safflower oil
- 1 (1) large carrot, finely chopped
- 1 (1) medium white onion, diced
- 6 (6) large cipollini onions, peeled, whole
- 1 (1) large celery rib, finely chopped
- 1 cup (237 ml) red wine
- 1 cup (237 ml) 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
Calories: 419kcalFat: 23gSodium: 728mgNet Carbs: 7gSaturated Fat: 8gPotassium: 812mgCarbohydrates: 9gVitamin A: 1794IUFiber: 2gVitamin C: 4mgSugar: 3gCalcium: 62mgProtein: 35gCholesterol: 153mgIron: 4mg
Hi! I'm Erin
Welcome to The Dynamic Dish!
I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.