French Style Braised Short Ribs (Printer-Friendly)
Slow-simmered short ribs in a rich sauce with wine, vegetables, and herbs for hearty French comfort.
# What You’ll Need:
→ Meat
01 -
3 pounds bone-in beef short ribs
→ Produce
02 -
2 tablespoons minced garlic
03 -
1 large yellow onion, diced
04 -
3 medium carrots, sliced
05 -
2 stalks celery, sliced
06 -
8 ounces cremini mushrooms, sliced
07 -
2 tablespoons chopped fresh parsley, for garnish
→ Pantry and Oils
08 -
2 tablespoons olive oil
09 -
2 tablespoons tomato paste
10 -
2 cups beef broth
11 -
1 cup dry red wine
12 -
1 tablespoon balsamic vinegar
→ Herbs and Seasonings
13 -
2 dried bay leaves
14 -
1 teaspoon dried rosemary
15 -
1 teaspoon ground thyme
16 -
1/4 teaspoon red pepper flakes
17 -
Salt, to taste
18 -
Black pepper, to taste
# Steps to Follow:
01 -
Heat olive oil in a large Dutch oven over medium-high heat. Pat the short ribs dry with paper towels and season generously with salt and black pepper. Sear the ribs on all sides until a deep golden-brown crust forms, then transfer to a plate and set aside.
02 -
Add the onion, carrots, celery, and mushrooms to the pot with drippings. Cook, stirring occasionally, until vegetables are softened and aromatic, about 6 to 8 minutes. Add garlic and red pepper flakes, sauté 1 more minute.
03 -
Stir in tomato paste and cook for 2 minutes. Pour in the red wine and balsamic vinegar; stir to deglaze the pot, scraping up any browned bits from the bottom.
04 -
Add beef broth, bay leaves, rosemary, and thyme. Return seared short ribs to the pot, ensuring they are mostly submerged in liquid.
05 -
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the short ribs are fork-tender.
06 -
Remove and discard bay leaves. Skim excess fat from the surface if needed. Garnish with chopped fresh parsley before serving.
# Helpful Hints:
01 -
For a deeper flavor, make this dish a day ahead and refrigerate overnight; reheat gently and skim excess fat before serving.