French Style Braised Short Ribs – Tender, flavorful short ribs braised in a rich French sauce – this dish is pure comfort food at its finest!
Short ribs are a cut of beef that deserves a spot in your regular meal rotation. Marbled with fat and full of flavor, they become incredibly tender when cooked slowly using the braising technique. This recipe for French-style braised short ribs features all the classic flavor combinations you’d expect: savory onions, carrots, celery, and mushrooms, along with a touch of garlic, all simmered in a luxurious red wine broth infused with thyme and rosemary.
Pro Tip: For an extra layer of flavor, roast whole heads of garlic alongside the short ribs. Once the dish is finished, simply squeeze out the softened cloves and spread them over the meat for a delightful garlicky touch.
The Perfect Meal
This French-style braised short rib stew is a hearty and satisfying meal on its own. But it also pairs beautifully with creamy mashed potatoes or a more adventurous side of horseradish mashed parsnips and celery root.
French Style Braised Short Ribs: A Fall-Apart-Tender Delight
Ready to Experience Braised Short Rib Nirvana?
Here’s what you’ll need to create this delicious dish:
French Style Braised Short Ribs
Ingredients:
- 2 pounds beef short ribs, cut into 3-4 inch pieces
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 8 ounces mushrooms, quartered (optional)
- 4 cloves garlic, minced
- 1 pinch red pepper flakes (optional)
- 3 cups beef broth
- 1 cup red wine
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 whole heads of garlic (optional)
- Salt and freshly ground black pepper, to taste
Instructions:
- Prep the Short Ribs: Pat the short ribs dry with paper towels and season generously with salt and pepper.
- Brown the Beef: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the short ribs on all sides until browned. Remove the browned short ribs from the pot and set aside.
- Sauté the Aromatics: Add the diced onions, carrots, and celery to the pot and cook for 5-7 minutes, or until softened. If using mushrooms, add them to the pot and cook for an additional 2 minutes.
- Deglaze and Build the Flavor: Add the red wine to the pot, scraping up any browned bits from the bottom. Bring the wine to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off slightly. Stir in the tomato paste, beef broth, thyme, and rosemary sprigs.
- Return the Short Ribs: Nest the browned short ribs back into the pot and bring the liquid to a simmer.
- Braise Until Tender: Cover the pot and transfer it to a preheated oven set to 325°F (160°C). Braise the short ribs for 2-2 ½ hours, or until the meat is very tender and falling off the bone.
- Optional Garlic Step: If using whole heads of garlic, add them to the pot alongside the short ribs during braising. Once the short ribs are tender, remove the heads of garlic and squeeze out the roasted cloves. Mash the roasted garlic cloves and spread them over the braised short ribs.
- Season and Serve: Once the short ribs are tender, remove the pot from the oven. Discard the sprigs of thyme and rosemary. If the sauce is too thin, you can simmer it uncovered over medium heat for a few minutes to allow it to reduce slightly. Season the sauce with additional salt and pepper to taste.
- Serve the braised short ribs hot over mashed potatoes, horseradish mashed parsnips and celery root, or your favorite side dish.
Tips:
- For richer flavor, consider browning the short ribs in bacon fat instead of olive oil.
- This recipe is easily doubled to feed a crowd.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this delicious and comforting French-style braised short rib recipe!
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Source: https://www.closetcooking.com
