Slow-Braised Short Ribs with Malted Caraway and Onion

Dark beer, caramelized onion, and toasted caraway bring deep, complex flavoUr to these slow-braised short ribs, creating a sauce with rich, almost interstellar depth. As the ribs braise low and slow, they become meltingly tender while the sauce reduces to a glossy, concentrated finish worthy of a captain’s table. Serve over mashed potatoes, buttered noodles, or toasted bread to soak up every last drop. It’s boldly satisfying, whatever the occasion.

Preheat oven to 300°F.

Season short ribs generously with Kosher salt and black pepper. Heat the Star Trek Collection Enterprise Round Dutch Oven​ 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 Kosher 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 caramelized. Return the heat to medium, then add the garlic, crushed caraway seeds, tomato paste, and malt syrup and 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 ready to serve, whisk the crème fraîche to loosen it. Spoon a short rib onto a plate, then top with the softened crème fraîche.