Short Ribs with Vidalia® Onion Demi Recipe

  • 5 lbs. Boneless Short Ribs, cut into 6 oz. portions
  • 2 TBSP Kosher Salt
  • 2 TBSP Coarse Ground Black Pepper
  • 4 cups Yellow Vidalia® Onions, peeled cut in large dice
  • 1 cup Carrots, peeled, cut in large dice
  • 1 cup Celery, cut in large dice 
  • ½ cup Garlic, whole, peeled
  • ¼ oz. Fresh Oregano Leaves
  • ½ oz Fresh Thyme
  • ½ bunch Parsley
  • ¼ cup Your Favorite Whiskey
  • ¼ gallon Red Wine 
  • ¼ gallon Veal Demi
  • 2 TBSP Olive Oil
  • 4 cups Vidalia® Onion, Julienned
  1. Season the short ribs on all sides evenly with salt and pepper.
  2. Heat a large skillet over a high heat to the point it begins to smoke
  3. Place the short ribs directly on the hot skillet and sear on all sides. Approx. 3 minutes per side.
  4. Place seared short ribs in a cake pan with high sides.
  5. In a stock/sauce pot, sauté the onions, carrots, celery, garlic.  Cook for 5 minutes.
  6. Add the fresh herbs and cook an additional 3 minutes.
  7.  Add whiskey to deglaze pan (careful of flare ups).
  8. Add Red Wine
  9. Add veal demi glace and boil for an additional 5 minutes. 
  10. Pour mixture over the short ribs.
  11. Cover with plastic wrap and then cover with foil 
  12. Cook @ 225 for 8 hours.
  13. Remove from the oven and separate the meat from the liquid.
  14. Strain the liquid.
  15. In a medium saucepot place olive oil on Medium-High Heat and cook Vidalia® onions until caramelized add liquid mixture and simmer for 20 minutes. Ladle Vidalia® Onion demi over short ribs.
  16. Enjoy!
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