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French Style Braised Short Ribs

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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.

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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

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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

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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

French Style Braised Short Ribs

French Style Braised Short Ribs

Yield: 6
Prep Time: 15 minutes
Cook Time: 3 hours

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

  • 2 pounds beef short ribs, cut into 3-4 inch pieces
  • 1 large onion, sliced
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 8 ounces mushrooms, quartered
  • 4 cloves garlic, chopped
  • 1 pinch red pepper flakes (optional)
  • 3 cups beef broth
  • 2 cups dry red wine (or more broth)
  • 2 tablespoons tomato paste
  • 2 heads of garlic, with the tops removed
  • 2 tablespoons balsamic vinegar
  • 2 bay leaves
  • 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
  • 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried rosemary)
  • 2 tablespoons parsley, chopped

Instructions

  1. Brown the beef in a large, oven-safe, sauce pan over medium-high heat, about 3-4 minutes per side, and set aside before draining off all but 2 tablespoons of the grease.
  2. Add the onions, carrots, celery, and mushrooms and cook until tender, about 7-10 minutes.
  3. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
  4. Add the broth, wine, tomato paste, heads of garlic, balsamic vinegar, bay leaves, thyme, rosemary, and beef, bring to a boil, reduce the heat, cover and simmer unto the beef is fall apart tender, about 2-3 hours. (Option: Transfer the pot to a preheated 350F/180C oven and roast, covered, until fall apart tender, about 2-3 hours. OR Transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 3-4 hours.)
  5. Remove the bay leaves, season with salt and pepper to taste and serve over mashed potatoes, or mashed celery root, mashed parsnips, pasta, etc. with bread to soak up all the tasty sauce. Squeeze the roasted garlic out of the heads of garlic, sprinkle on the parsley and enjoy!

Notes

Option: Thicken the broth by adding 1/4 cup flour along with the garlic.

Option: Add bacon!

Option: Add 1/3 cup chopped prunes along with the broth!

Option: If the broth is a little acidic add some honey.

Option: Skim off any excess fat before serving.

Option: Add 1 tablespoon fish sauce or soy sauce.

Option: Add 1 tablespoon Worcestershire sauce.

Nutrition Information
Yield 1 Serving Size 6
Amount Per ServingCalories 3576Total Fat 209gSaturated Fat 92gTrans Fat 13gUnsaturated Fat 115gCholesterol 907mgSodium 3561mgCarbohydrates 90gFiber 17gSugar 30gProtein 255g

The information contained herein is subject to change.

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