Red Wine & Red Onion Braised Beef Short Ribs — Chopped with HUUSK Hand-Forged Cleaver
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Braised beef short ribs are the definition of comfort food — fall-off-the-bone tender, deeply flavoured, and worth every minute of slow cooking. This red wine and red onion version requires substantial knife work upfront, and the HUUSK hand-forged cleaver is built for exactly this kind of heavy-duty prep.
Ingredients (serves 4):
- 1.2kg beef short ribs, bone-in
- 2 large red onions
- 4 garlic cloves, crushed
- 2 carrots, peeled
- 2 celery stalks
- 300ml dry red wine (Cabernet Sauvignon or Merlot)
- 500ml beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 fresh thyme sprigs
- 1 bay leaf
- Sea salt and freshly ground black pepper
- 1 HUUSK hand-forged cleaver
Step 1 — Prep the beef.
Pat the short ribs dry and season generously with salt and pepper on all sides.
The HUUSK cleaver is not needed here,
but its weight on the cutting board is a reminder of the work ahead.
Step 2 — Chop the aromatics.
Place a large red onion on a sturdy cutting board.
Take the HUUSK hand-forged cleaver.
Its thick, heavy blade and substantial walnut-wood handle deliver powerful downward force.
Cut the onion in half through the root,
then slice each half into 1cm-thick half-moons.
The hammer-textured blade prevents onion layers from sticking together as you cut.
Next, use the cleaver to chop the carrots and celery into rough 3cm chunks —
the heavy blade powers through the firm root vegetables with minimal effort.
Step 3 — Sear the ribs.
Heat olive oil in a heavy Dutch oven over medium-high heat.
Sear the short ribs in batches, 3–4 minutes per side, until deeply browned.
Remove and set aside.
Step 4 — Caramelise the onions.
Reduce heat to medium.
Add the sliced red onions to the same pot with a pinch of salt.
Cook for 8–10 minutes, stirring occasionally, until soft and deep golden.
Add the crushed garlic and tomato paste, stirring for 1 minute.
Step 5 — Deglaze and braise.
Pour in the red wine, scraping the bottom of the pot to release all browned bits.
Let it reduce by half, about 5 minutes.
Return the short ribs to the pot, add beef broth, carrots, celery, thyme and bay leaf.
The liquid should come about halfway up the ribs.
Bring to a gentle simmer, cover, and transfer to a preheated 160°C (320°F) oven.
Braise for 2.5–3 hours until the meat is fork-tender and pulling away from the bone.
Step 6 — Rest and serve.
Remove the Dutch oven from the oven.
Transfer the ribs to a warm platter and tent with foil.
Skim excess fat from the braising liquid,
then simmer on the stovetop for 5 minutes to reduce slightly.
Pour the sauce over the ribs and serve with creamy mashed potatoes or crusty bread.
