This recipe will have you coming back for more! It does take awhile to prepare but it is so delicious it’s totally worth the time!
These braised short ribs were ribs I purchased locally from Ranch Foods Direct. The Rainbow chard is from Ahava Farm, The Parsley and caramelized onions were grown in our own backyard!
In the recipe I will refer to a mirepoix stock which is simply carrots, celery, and garlic (usually onions too-but we will be adding those later) that have been sautéed in butter, and then a bit of chicken stock added. You will allow this mixture to simmer while you prepare the other portions of this recipe.
This recipe requires some prep, and then 5 hours of slow cooker time, but again, I promise you it’s worth the wait!!
Braised Short Ribs in Caramelized Onion and Balsamic Sauce
This dish can be served one of two ways: On a bed of sautéed greens, topped with grated havarti cheese and caramelized onions, or on a toasted brioche or sourdough bun, topped with havarti cheese, and balsamic caramelized onions. Either way is a winner for dinner!!
- 4 packages of fine quality boneless short ribs-the packages I bought had 4 ribs per package.
- 2 red onions-chopped
- 4 TBSP Balsamic vinegar-divided
- 2 TBSP Avocado Oil plus another 1/2 c. for browning the meat
- 1 c. filtered water
- Juice of 1 orange
- 4 TBSP grass fed butter
- 1 c. Cabernet wine
- 3 c. chicken stock-either homemade or a good quality organic store bought version.
- 3.2 oz/91g Shiitake mushrooms
- 1/2 tsp Anchovy paste
- Zest of 1/2 an orange
- 1 tsp salt
- 2 tsp fresh rosemary, chopped
- 1.5 tsp dried thyme
- 1/2 tsp black pepper
- Mirepoix Stock:
- 2 carrots, finely chopped
- 2 celery stocks, finely chopped
- 2 cloves of garlic finely minced
- For the Roux:
- 3 TBSP Avocado oil
- 1 TBSP Arrowroot powder
- 1 cup grated Havarti cheese
- Fresh parsley for garnish
- Depending on how you plan to serve this you will also need
- Brioche or Sourdough sandwich buns or
- 4 cups chopped rainbow chard or swiss chard
- Step 1 Begin by placing chopped onions and 2 TBSP of the avocado oil in a skillet on medium high heat. Saute until onions are a toasty brown and very fragrant. Add 2 TBSP balsamic to the skillet and stir until well incorporated. Turn heat off and add 2TBSP fresh squeezed orange juice. Set this mixture aside.
- Step 2 In a heavy stock pot add 4 TBSP butter, the chopped carrots, celery, and garlic. Saute until fragrant on medium high heat. Add chicken stock, filtered water, and the rest of the juice from the orange, cabernet, and 1/2 of the balsamic/caramelized onions. Add chopped mushrooms. Simmer until warmed through.
- Step 3 Ladle 2/3 of the mixture in step 2 into a blender and blend until only slightly chunky-or alternately use an immersion blender. Place the blended mixture back into the stock pot, and bring up to a gentle boil then quickly reduce the heat down to simmering.
- Step 4 Add the orange zest, anchovy paste, salt, rosemary, thyme, and pepper. Simmer uncovered on low heat while you brown the meat. Don’t let it come up to a boil!
- Step 5 Transfer the caramelized onions to another bowl and in the skillet you used to cook the caramelized onions prepare a roux using 3 TBSP Avocado Oil and 1 TBSP arrowroot powder. Medium high heat and whisk until mixture has thickened, then add this to the mixture in the heavy stock pot. This will thicken up your braising sauce a bit.
- Step 6 Next salt and pepper the short ribs. Add 1/2 cup oil to a skillet and brown the ribs on medium high heat approx. 3-4 minutes total. Work in batches as to not overcrowd the meat in the pan. I found using the saute setting on my Instant pot worked well for this!
- Step 7 Place the browned short ribs in a crockpot on high heat. Ladle the braising sauce over the short ribs. Place lid on the crockpot and slow cook on high for 5 hours.
- Step 8 After 5 hours cook time, shred the short ribs with 2 forks, and serve on brioche or sourdough buns topped with havarti cheese, and caramelized onions. Toast the sandwich buns under the broiler for just a few minutes until golden brown
- Step 9 OR saute the rainbow chard in a bit of butter, balsamic vinegar, and a squeeze of orange. Do not over cook this. Saute only until your greens have turned a bright shade of green-1 minute or so on medium heat.