French Style Braised Short Ribs (Printer-Friendly)
Hearty short ribs simmered with red wine, vegetables, and herbs for a classic French-style dinner.
# What You'll Need:
→ Main
01 -
3 pounds bone-in beef short ribs, trimmed
02 -
2 tablespoons olive oil
→ Vegetables
03 -
1 large yellow onion, diced
04 -
2 medium carrots, peeled and sliced
05 -
2 celery stalks, sliced
06 -
8 ounces cremini mushrooms, sliced
→ Aromatics & Seasonings
07 -
4 garlic cloves, minced
08 -
1/4 teaspoon red pepper flakes
09 -
2 teaspoons kosher salt, or to taste
10 -
1/2 teaspoon freshly ground black pepper, or to taste
11 -
2 teaspoons dried rosemary
12 -
1 teaspoon ground thyme
13 -
2 bay leaves
→ Liquids & Finishing
14 -
2 cups beef broth
15 -
1 cup dry red wine
16 -
2 tablespoons tomato paste
17 -
1 tablespoon balsamic vinegar
18 -
2 tablespoons chopped fresh parsley, for garnish
# Steps to Follow:
01 -
Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
02 -
Season the short ribs with salt and pepper, then sear them on all sides in batches until deeply browned. Remove and set aside.
03 -
Add onion, carrots, celery, and mushrooms to the pot with drippings. Sauté until vegetables are softened, about 5 minutes.
04 -
Stir in minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.
05 -
Add tomato paste and cook, stirring, for 1 minute. Pour in red wine and balsamic vinegar, scraping up any browned bits from the bottom of the pot.
06 -
Return browned short ribs and any accumulated juices to the pot. Pour in beef broth. Add rosemary, thyme, bay leaves, kosher salt, and black pepper.
07 -
Bring mixture to a boil. Reduce heat to low, cover, and simmer gently for 2 hours or until ribs are fork-tender.
08 -
Discard bay leaves. Skim excess fat if desired. Taste and adjust salt and pepper. Serve braised short ribs topped with chopped fresh parsley.
# Extra Suggestions:
01 -
For best flavor, brown the ribs thoroughly. Chilling overnight and reheating the next day further develops the flavors.