Roasted Red Onion Stuffedwith Beef Short Rib

Preheat the oven to 325°F.

Place whole red onions, skin on, on a baking sheet and roast for 40 minutes until soft and caramelized.

Remove the onions, cut off the root, peel off the skin and outer membrane, and hollow them out with a spoon handle, leaving the inner layers intact.

Dice the beef short rib and coat it lightly with flour.

In a heavy skillet over medium‑high heat, sear the floured beef until browned on the outside but still rare inside, about 2–3 minutes per side.

Transfer the beef to a plate; add butter to the pan, then sauté the diced shallot and diced carrot for 3–4 minutes until fragrant and softened.

Return the vegetables to the pan, add the seared short ribs back in, and stir to combine.

Pour in the port and enough beef stock to cover the ingredients; add the cartouche, then bring to a gentle simmer.

Cover the pan or transfer the mixture to a baking dish, and slow‑cook in the oven at 275°F for 4 hours, stirring once halfway through.

While the beef cooks, finely mince the inner onion layers into a paste and combine with the cooked short rib mixture in a large bowl.

Season the filling generously with salt and pepper, stir in whole grain mustard and chopped parsley, and add a splash of the reduced beef stock and port for extra moisture.

Transfer the filling to piping bags and pipe it into the hollowed onion shells, filling them completely.

Meanwhile, reduce the remaining cooking liquid on the stovetop over medium heat until it thickens into a glossy glaze, skimming off any impurities.

Reheat the stuffed onions briefly in the oven at 325°F for 5–7 minutes, then drizzle the reduced glaze over each onion before serving.