Boneless Short Ribs & Onions Recipe

Prepare the Short Ribs

Season the boneless short ribs generously with salt and black pepper.

Sear the Ribs

In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Add the short ribs and sear them on all sides until browned (about 3-4 minutes per side). Remove the ribs from the pot and set aside.

Sauté Onions

In the same pot, add the sliced onions and cook until they are soft and translucent, about 5-7 minutes.

Deglaze with Red Wine

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow to simmer for about 5 minutes.

Add Remaining Ingredients

Return the short ribs to the pot. Add the chopped rosemary, demi-glace, and beef broth. Bring to a gentle simmer.

Braise the Ribs

Cover the pot with a lid and reduce the heat to low. Let it braise for about 2.5 to 3 hours, or until the ribs are tender.

Serve

Once the ribs are tender, remove them from the pot and let them rest for a few minutes. Serve with the braising liquid and onions.