Spring is here, and we're still in the mood to braise.
This dish is a somewhat lighter take on a beef braise. Rather than serving the meat and rich sauce over a starchy base like pasta or mashed potatoes, we enjoyed it with a lightly dressed arugula salad and roasted fingerling potatoes.
The onion jam is essentially a super condensed french onion soup — sweet, savory, and beefy. This recipe makes more than enough for the Short Ribs, so set some aside for french onion grilled cheese.
Braised Boneless Short Ribs with Spring Onion Jam
1 Pack (2 lbs) Boneless Short Ribs, or Short Ribs
3 Tbsp Grape Seed or Vegetable Oil
2 lbs Spring Onions, or Yellow Onions, Sliced
4 Cloves Garlic, Sliced Thin
4 Cups Beef or Chicken Stock
1 Cup White Wine
2 Sprigs Thyme, Plus More for Garnish
1 Sprig Rosemary
2 Tbsp Butter, Cold
Preheat oven to 350° F. Pat Short Ribs dry and season liberally with Kosher salt and pepper.
Heat dutch oven over high heat and add the 3 tablespoons oil. Sear your meat on all sides until golden brown. The more patient you are with the searing process, the more flavorful your final dish will be, so take your time.
Remove the beef and set it aside. Add onions and garlic, cook uncovered for 10-15 minutes, or until onions are all translucent and are starting to brown. Don't worry if you get a little burning on the bottom of the pot — onions are full of sugar, and you want that tasty caramelization.
Add the wine, stock and herbs, bring to a simmer. Return beef to the pot, cover, and put it in the oven. Braise for about 2 hours.
When your meat is tender, but not yet falling apart, it's time to take it out. Remove the meat to rest, and return your dutch over to the stovetop.
Cook the onions and braising liquid over medium-high heat until the extra moisture has evaporated and you reach a jammy consistency (about 5 minutes). Allow it to cool for 5 minutes, then stir in cold butter to give it an extra silky texture. Salt to taste.
Serve your Short Ribs topped with onion jam, and a sprinkle of fresh thyme.