Roasted Red Onion Stuffed with Beef Short Rib – 310-Minute Recipe
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.
Recipe by Will Murray & Jack Croft· Structured by ReelsMeals
From: Instagram(view original)
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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.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Roast onion fully before hollowing
Roast the whole onion for 40 minutes until soft, then remove the skin and hollow it, keeping the inner layers intact.
Light flour coating aids browning
Dice the short rib and coat it lightly with flour before searing.
Stir halfway during slow‑cook
When the mixture is slow‑cooked in the oven for 4 hours, stir it once at the halfway point.
Reduce glaze separately
After the beef cooks, simmer the remaining liquid on the stovetop until it thickens into a glossy glaze before drizzling.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
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.