Ingredients:

  • 5 lbs beef short ribs (English cut)
  • 1/2 cup all-purpose flour
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 2 medium yellow onions, diced
  • 6 cloves garlic, minced
  • 3 cups low-sodium beef broth
  • 1/4 cup packed brown sugar
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Pat the ribs dry with paper towels. Season generously with salt and pepper, then dredge each rib in flour, shaking off the excess.
  2. In a large Dutch oven, melt half of the butter over medium-high heat. Sear the ribs on all sides until a deep, mahogany-colored crust forms. Remove ribs and set aside.
  3. Add the remaining butter to the same pot. Sauté the diced onions until translucent and fragrant. Stir in the minced garlic and cook for 60 seconds.
  4. Deglaze the pot by pouring in the beef broth, scraping the brown bits (fond) from the bottom. Stir in the brown sugar and Worcestershire sauce.
  5. Return the ribs to the pot, ensuring they are partially submerged. Cover with a tight lid and bake at 325°F (163°C) for 3 hours, or until the meat yields easily to a fork.