Slow Braised Short Ribs with Malted Caraway and Onion

Dark beer, caramelised onion, and toasted caraway bring deep, complex flavour to these slow-braised short ribs, creating a sauce with rich, almost interstellar depth.

• 1.8-2.3kg bone-in beef short ribs
• Sea salt
• 2 tablespoons neutral oil (e.g. rapeseed)
• 3 large onions, thinly sliced
• 5 cloves garlic, grated
• 1 tablespoon whole caraway seeds, lightly crushed
• 2 tablespoons tomato purée
• 2 tablespoons malt syrup
• 330ml - 475ml dark beer (e.g. stout)
• 360ml beef stock
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 2 bay leaves
• 1 tablespoon sesame seeds, toasted
• Crème fraîche

Preheat oven to 150°C.

Season the short ribs generously with sea salt and black pepper. Heat the Star Trek Collection Enterprise Round Casserole 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 sea salt. Cook, stirring occasionally, for 5 minutes, then reduce heat to low and cook for an additional 25 to 30 minutes until the onions are deeply caramelised. Return the heat to medium, then add the garlic, crushed caraway seeds, tomato paste and malt syrup — 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.