Ingredients:
- 8 bone-in beef short ribs (about 4 1/2 pounds)
- 1 teaspoon black pepper, plus more to taste
- 1 tablespoon kosher salt, divided, plus more to taste
- 1 medium-size yellow onion, finely chopped (about 1 1/4 cups)
- 6 garlic cloves, thinly sliced (about 3 tablespoons)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 cups beef broth
- 1/3 cup packed light brown sugar
- 2 bay leaves
- 12 small fresh cipollini onions (about 10 ounces), trimmed and peeled
- 1 medium celeriac (celery root), peeled and cut into 1 1/2-inch pieces (about 2 cups)
- 3 carrots, peeled and cut into 1 1/2-inch pieces (about 1 1/2 cups)
- Finely chopped fresh flat-leaf parsley (optional)
Preparation:
Time: 3 hours and 30 minutes
Yield: 8 Servings
- Preheat your oven to 275°F. In a large Dutch oven, heat oil over medium-high heat. Dry the short ribs with a paper towel and season evenly with black pepper and 2 teaspoons of salt. Brown the short ribs in two batches, turning occasionally, until well-browned on all sides, about 10 minutes per batch. Transfer the ribs to a plate and set aside.
- Drain all but 2 tablespoons of the drippings from the Dutch oven. Return it to medium heat and add the sliced yellow onion and garlic, along with the remaining teaspoon of salt. Cook while stirring occasionally and scraping up any browned bits from the bottom, until the onion is soft and browned, about 6 to 8 minutes. Add vinegar, onion powder, and garlic powder, stirring frequently until the liquid is reduced by half, about 1 minute.
- Stir in broth, brown sugar, and bay leaves, continuing to stir until the sugar dissolves, about 1 minute. Place the browned short ribs back into the pot, meaty side down, in a single layer, and pour any accumulated juices from the plate over them. Bring the mixture to a simmer over medium-high heat.
- Cover the Dutch oven and transfer it to the oven. Braise for 1 hour, then uncover and add cipollini onions, celeriac, and carrots, submerging them in the cooking liquid as much as possible. Cover again and continue braising until the vegetables are tender and the meat easily pierces with a paring knife, about another 1 hour and 30 minutes.
- Remove the Dutch oven from the oven and transfer the short ribs and vegetables to a serving platter. Place the Dutch oven over medium-high heat on the stovetop, and bring the cooking liquid to a simmer. Reduce the heat to medium and let it simmer gently, stirring occasionally, until the sauce has thickened slightly and the flavors are concentrated, about 10 to 15 minutes. Discard the bay leaves. Season the sauce with more salt and black pepper to taste. Skim off any excess fat with a ladle, or pour the sauce through a fat separator and discard the fat. Spoon the sauce over the short ribs and garnish with parsley if desired. Serve immediately, offering extra sauce on the side.
