French-Style Braised Short Ribs: A Taste of Elegance
Few dishes epitomize the essence of French cuisine like tender, succulent braised short ribs. This classic French dish transforms humble beef short ribs into a masterpiece of flavor and tenderness. In this article, we’ll guide you through crafting these French-style braised short ribs, step by step, so you can savor the taste of elegance in the comfort of your own home.
Ingredients:
To embark on this culinary journey, gather the following ingredients:
- 4 pounds of beef short ribs, bone-in
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves of garlic, minced
- 1 bottle (750 ml) of red wine (preferably a bold variety like Cabernet Sauvignon)
- 2 cups of beef broth
- 2 bay leaves
- 4 sprigs of fresh thyme
- Salt and pepper to taste
Instructions:
Step 1: Preheat and Prep
Preheat your oven to 325°F (163°C). While the oven is heating up, pat the beef short ribs dry with paper towels. Season them generously with salt and pepper.
Step 2: Sear the Ribs
In a large, oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the short ribs in batches, making sure not to overcrowd the pot. Sear the ribs on all sides until they develop a deep, rich brown color. This step seals in the flavor and creates a flavorful crust.
Step 3: Sauté the Aromatics
Remove the seared short ribs from the pot and set them aside. In the same pot, add the chopped onion, carrots, and celery. Sauté them until they become tender and aromatic, which should take about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
Step 4: Deglaze with Wine
Return the seared short ribs to the pot, nestling them among the sautéed vegetables. Pour in the entire bottle of red wine, ensuring it covers the ribs. This rich wine is the key to creating the flavorful braising liquid. Add the bay leaves and fresh thyme sprigs.
Step 5: Simmer and Braise
Bring the wine to a simmer, then cover the pot and transfer it to the preheated oven. Allow the ribs to braise for approximately 3-3.5 hours, or until they become fork-tender and almost fall off the bone.
Step 6: Serve and Enjoy
Once the short ribs are done, carefully remove them from the pot and set them on a serving platter. Strain the braising liquid through a fine-mesh sieve into a separate saucepan. Bring the liquid to a simmer over medium heat, allowing it to reduce by about half. This will concentrate the flavors.
Serve the braised short ribs with the reduced sauce, and garnish with fresh thyme leaves or chopped parsley for an extra touch of elegance.
Enjoying French-Style Braised Short Ribs:
These French-style braised short ribs are a true culinary delight, boasting the richness and depth of flavors that French cuisine is renowned for. The slow braising process tenderizes the meat, infusing it with the savory essence of wine, aromatic vegetables, and fresh herbs.
In conclusion, French-Style Braised Short Ribs offer a taste of sophistication and comfort in one unforgettable dish. So, gather your ingredients, follow these simple steps, and indulge in the extraordinary flavors of this classic French creation.
FAQs:
1. What can I serve with braised short ribs?
Braised short ribs pair wonderfully with creamy mashed potatoes, polenta, or a simple crusty baguette to soak up the delicious sauce. You can also serve them with roasted vegetables for a hearty meal.
2. Can I use a different cut of beef for braising?
While short ribs are a classic choice, you can also use beef chuck roast or brisket for braising. Just adjust the cooking time accordingly, as different cuts may require more or less time to become tender.
3. Can I make this dish ahead of time?
Absolutely! Braised short ribs actually improve in flavor when made in advance. You can prepare them a day ahead, refrigerate, and then reheat gently on the stovetop or in the oven before serving.
4. What type of red wine is best for braising?
A bold, full-bodied red wine like Cabernet Sauvignon, Merlot, or Bordeaux is ideal for braising short ribs. These wines impart depth and richness to the dish.
Source: closetcooking.com
One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake
If you’re looking for a delicious, comforting meal that’s easy to make and packed with flavor, you’ll love this One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake. This dish combines creamy cheeses, tangy sun-dried tomatoes, and fresh spinach with pasta for a meal that’s sure to become a family favorite.
Ingredients
- 1 (28 ounce) can crushed san marzano tomatoes
- 2 tablespoons tomato paste
- 1/2 cup chopped oil-packed sun-dried tomatoes oil drained, but reserved
- 1 (10 ounce) pkg frozen spinach, thawed and squeezed of excess liquid
- 2 cloves garlic, grated
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- kosher salt and black pepper
- crushed red pepper flakes
- 1 cup red wine or chicken broth
- 1 pound rigatoni pasta
- 1 cup cubed fontina cheese
- 1 1/2 cups grated asiago cheese
- 1/2 cup parmesan cheese
- 1 cup shredded provolone
- fresh basil, parsley, or oregano, for serving
Instructions
1. Preheat the oven to 375° F. Oil a 9x13 inch baking dish.
2. To the baking dish, add the tomatoes, tomato paste, sun-dried tomatoes...plus 3 tablespoons of the oil left in the jar, the spinach, garlic, basil, oregano, red wine, and 1 1/2 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, fontina cheese, asiago, and parmesan, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle the provolone evenly over top.