#beef short ribs#stuffed onions#port wine#slow braise#fallow
Tender short ribs slowly braised in a rich port wine sauce, combined with a savory onion filling and served inside caramelized roasted red onions glazed to perfection.
Ingredients extracted via AI
red onionbeef short ribsflourbuttershallotcarrotport winebeef stockwhole grain mustardparsley
Procedure generated via AI
Start by roasting whole red onions in their skins at 160°C (320°F) for 40 minutes, until they are soft and caramelized.
Trim the root ends and peel off the skins along with the outer membrane to help the glaze adhere better.
Carefully scoop out the inner layers of the onions using the handle of a spoon and set them aside for later. You should be left with hollowed onion shells, perfect for stuffing.
Cut the beef short ribs into cubes and dredge them in flour. Brown them in a pan until nicely caramelized on the outside but still slightly rare in the center.
Remove the meat from the pan, add butter, chopped shallots, and diced carrot. Cook briefly off the heat, then mix the vegetables back with the short ribs.
Pour in the port wine and enough beef stock to cover the meat. Cover with a cartouche and slowly braise in the oven at 140°C (285°F) for 4 hours.
Finely chop the reserved inner onion layers into a smooth paste.
Place the onion paste in a bowl, add shredded braised short ribs, season well, then mix in whole grain mustard and parsley.
Add a splash of beef stock and port wine, stir to combine, then transfer the mixture to a piping bag. Fill the hollowed onions with the prepared filling.
Reduce the braising liquid over medium heat until it becomes a thick glaze, skimming off any impurities during the reduction.