Roasted Red Onion Stuffed with Beef Short Rib
A hearty, caramelized red onion stuffed with savory beef short rib and a rich port‑beef glaze. The dish balances the sweetness of roasted onions with the deep umami of slow‑cooked beef, finished with a glossy, flavorful sauce.
Maker: Will Murray & Jack Croft
From: Instagram(view original)
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About this saved recipe
Ingredients
- red onion
Filling
- beef short rib
- flour
- butter
- shallot
- carrot
- port
- beef stock
- cartouche
- whole grain mustard
- parsley
Instructions
- 1Preheat the oven to 320°F.
- 2Place whole red onions, skin on, on a baking sheet and roast for 40 minutes until soft and caramelized.
- 3Remove 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.
- 4Dice the beef short rib and coat it lightly with flour.
- 5In 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.
- 6Transfer 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.
- 7Return the vegetables to the pan, add the seared short ribs back in, and stir to combine.
- 8Pour in the port and enough beef stock to cover the ingredients; add the cartouche, then bring to a gentle simmer.
- 9Cover the pan or transfer the mixture to a baking dish, and slow‑cook in the oven at 284°F for 4 hours, stirring once halfway through.
- 10While the beef cooks, finely mince the inner onion layers into a paste and combine with the cooked short rib mixture in a large bowl.
- 11Season 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.
- 12Transfer the filling to piping bags and pipe it into the hollowed onion shells, filling them completely.
- 13Meanwhile, reduce the remaining cooking liquid on the stovetop over medium heat until it thickens into a glossy glaze, skimming off any impurities.
- 14Reheat the stuffed onions briefly in the oven at 320°F for 5–7 minutes, then drizzle the reduced glaze over each onion before serving.
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Frequently asked questions
- How long does it take to make Roasted Red Onion Stuffed with Beef Short Rib?
- About 5 hours 10 minutes in total: 30 minutes of prep and 4 hours 40 minutes of cooking.
- How many servings does this Roasted Red Onion Stuffed with Beef Short Rib recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Roasted Red Onion Stuffed with Beef Short Rib recipe come from?
- It was shared by Will Murray & Jack Croft on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.