F r e n c h
O n i o n
B e e f
S h o r t R i b s
This is no-watch cooking. The short ribs are
browned on the stove top and then slow-cooked
in the oven until tender. Each serving gets a short
rib so there’s no carving needed. If the short ribs
come in long sections, ask your butcher to cut
them into smaller (about 3-inch) sections.
p r e p
45 m in.
b a k e
2 hours
c o o k
30 m in.
o v e n
325°F
3
lb. beef short ribs, cut in 3x2x2-inch sections
(6
pieces)
4
cloves garlic, minced
IV
2
tsp. freshly ground black pepper
1
Tbsp. olive oil
lA
cup brandy or reduced-sodium beef broth
2
to 3 cups reduced-sodium beef broth
1
bay leaf
1
Tbsp. fresh thyme leaves
IV
2
lb. yellow onions
2
Tbsp. unsalted butter
Salt and ground black pepper
4
3
/»- to 1-inch-thick diagonal slices baguette-
style or other French bread
2
oz. Gruyère cheese, shredded
Fresh Italian (flat-leaf) parsley sprigs
Fresh thyme sprigs
1. Preheat oven to 325°F. Sprinkle short ribs with
garlic and 1
Vz
teaspoons black pepper. In
6
- to
8
-quart Dutch oven, brown short ribs, half at a time
if necessary, in hot oil over medium heat, turning
frequently to avoid burning garlic. Remove Dutch
oven from heat; remove short ribs. Carefully add
brandy to Dutch oven and return to heat. Cook
and stir, scraping up any brown bits. Add 2 cups of
the beef broth, the bay leaf and
1
tablespoon fresh
thyme. Return short ribs to Dutch oven. Bring to
boiling. Cover and bake in the preheated oven for
2
to
2 V z
hours or until tender.
2. Meanwhile, slice onions crosswise. In a 12-
inch skillet, cook sliced onions in hot butter
over medium heat for 5 minutes. Reduce heat,
cook onions over medium-low heat for 25 to 35
minutes or until light brown and tender, stirring
occasionally. Season to taste with salt.
3. Remove short ribs from Dutch oven. Strain
the cooking liquid and discard solids. Skim fat from
cooking liquid. In the same Dutch oven, combine
cooking liquid and cooked onion mixture over low
heat until heated through. If desired, add additional
beef broth until it reaches desired consistency.
Season to taste with salt and pepper.
4. Meanwhile, on a baking sheet place bread slices.
Broil 4 to 5 inches from heat for 1 to 2 minutes or
until toasted. Turn bread slices and divide cheese
evenly among bread slices. Broil 1 to 2 minutes
BEEF SHORT RIBS
“The bone allows
for the meat to stay
intact when cooking
and to transfer easily
to the plate. Look for
short ribs that are
meaty and cover the
bone. If you can’t find
the meaty ribs you’re
looking for, ask your
butcher for short ribs
cut from the chuck,”
Kari says.
S e c r e t
# 4 6
c o o k
u p
a
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k i t c h e n .
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