Description
Rich French-style braised short ribs deliver complex flavors from red wine and herbs. Tender meat falls apart with robust aromatics, offering a classic French culinary experience you’ll savor with each luxurious bite.
Ingredients
Scale
- 2 lbs (907 g) beef short ribs, cut into 3 to 4 inch pieces
- 5 cups (1.2 L) beef broth
- 1 large onion, sliced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 8 oz (226 g) mushrooms, quartered
- 2 heads of garlic, with the tops removed
- 4 cloves garlic, chopped
- 2 tbsps (30 milliliters) balsamic vinegar
- 1 tbsp (15 milliliters) Worcestershire sauce
- 2 tbsps (30 g) tomato paste
- 2 bay leaves
- 1 tsp (1 g) thyme, chopped or ½ tsp (0.5 g) dried thyme
- 1 tsp (1 g) rosemary, chopped or ½ tsp (0.5 g) dried rosemary
- 2 tbsps (8 g) parsley, chopped
- 1 pinch red pepper flakes (optional)
Instructions
- Searing: Heat a large, oven-safe saucepan over medium-high flame and caramelize short ribs on all sides until a deep golden-brown crust forms, approximately 3-4 minutes per surface.
- Aromatic Base: Remove ribs and in the same pan, sauté onions, carrots, celery, and mushrooms until softened and translucent, releasing their rich, earthy flavors for 7-10 minutes.
- Flavor Acceleration: Add minced garlic and red pepper flakes, stirring briefly to awaken their intense aromatics and create a robust flavor foundation.
- Liquid Infusion: Deglaze the pan with beef broth, Worcestershire sauce, and tomato paste, creating a complex and deeply savory liquid base for braising.
- Herb Integration: Introduce whole garlic heads, balsamic vinegar, bay leaves, thyme, and rosemary to the liquid. Nestle seared ribs back into the pan, ensuring complete submersion.
- Braising Process: Cover the pan and transfer to a preheated 350°F (180°C) oven. Allow ribs to slowly braise for 2-3 hours until meat becomes incredibly tender and nearly falling off the bone.
- Finishing Touches: Remove bay leaves, taste and adjust seasoning with salt and pepper. Plate ribs over creamy mashed potatoes or parsnip puree, garnishing with fresh parsley and roasted garlic cloves for an elegant presentation.
Notes
- Choose Meat Wisely: Select well-marbled, thick-cut short ribs for maximum tenderness and rich flavor, ensuring a melt-in-your-mouth texture.
- Master Searing Technique: Create a golden-brown crust by patting ribs dry and using high heat, which locks in juices and develops deep, complex flavor profiles.
- Control Braising Liquid: Maintain just enough liquid to cover two-thirds of the ribs, preventing dryness while allowing proper moisture absorption during slow cooking.
- Rest and Skim: Allow cooked ribs to rest 10-15 minutes before serving, and skim excess fat from braising liquid for a cleaner, more refined sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 385
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg