Slow-Braised Short Ribs with Malted Caraway and Onion

Dark beer, caramelized onion, and toasted caraway bring deep, complex flavor to these slow-braised short ribs, creating a sauce with rich, almost interstellar depth. As the ribs braise low and slow, they become meltingly tender while the sauce reduces to a glossy, concentrated finish worthy of a captain’s table. Serve over mashed potatoes, buttered noodles, or toasted bread to soak up every last drop. It’s boldly satisfying, whatever the occasion.

4–5 pounds bone-in beef short ribs

Kosher salt

2 tablespoons neutral oil

3 large yellow onions, thinly sliced

5 cloves garlic, grated

1 tablespoon whole caraway seeds, lightly crushed

2 tablespoons tomato paste

2 tablespoons malt syrup

12–16 oz dark beer (porter or stout)

1 ½ cups beef stock

1 tablespoon soy sauce

1 teaspoon Dijon mustard

2 bay leaves

1 tbsp sesame seeds, toasted

crème fraîche

Pre-heat oven to 300°F.

Season short ribs generously with Kosher salt and black pepper. Heat a large Dutch oven over medium-high heat and add the neutral oil. Working in batches, sear the short ribs on all sides until deeply browned, about 3 to 4 minutes per side. Transfer to a plate.

Lower heat to medium and add the onions and Kosher salt. Cook, stirring occasionally, for 5 minutes, then reduce heat to low and cook for additional 25 to 30 minutes until the onions are deeply caramelized. Return the heat to medium, then add the garlic, crushed caraway seeds, tomato paste, and malt syrup and cook for 2 to 3 minutes until fragrant and slightly darkened.

Pour in the dark beer, scraping up any browned bits from the bottom of the pot. Simmer for 2 to 3 minutes, then stir in the beef stock, soy sauce, Dijon mustard, and bay leaves. Return the short ribs to the pot, nestling them into the braising liquid. (They should be almost entirely submerged—if not, add more beef stock, as needed.

Cover and transfer to the oven and braise for 3 to 3½ hours, until the short ribs are deeply tender and nearly falling off the bone. Top the short ribs with toasted sesame seeds.

When you are ready to serve, whisk the crème fraîche to loosen it. Spoon a short rib onto a plate, then top with the softened crème fraîche.