Description
Succulent French-style braised short ribs melt with rich burgundy wine and herbs, creating an elegant Paris-inspired dinner. Tender meat falls from bones while deep complex flavors promise a luxurious culinary experience you’ll savor with every delicious bite.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) beef short ribs, cut into 3 to 4 inch pieces
Vegetables:
- 1 large onion, sliced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 8 ounces (226 grams) mushrooms, quartered
- 4 cloves garlic, chopped
- 2 heads of garlic, with the tops removed
Liquid and Seasonings:
- 5 cups (1.2 liters) beef broth
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 2 tablespoons (30 milliliters) balsamic vinegar
- 2 tablespoons (30 grams) tomato paste
- 2 bay leaves
- 1 teaspoon (1 gram) thyme, chopped or ½ teaspoon (0.5 gram) dried thyme
- 1 teaspoon (1 gram) rosemary, chopped or ½ teaspoon (0.5 gram) dried rosemary
- 2 tablespoons (8 grams) parsley, chopped
- 1 pinch red pepper flakes (optional)
Instructions
- Prepare the oven by heating it to 350°F (180°C) for a perfect braising environment.
- Select a large, oven-safe saucepan and create a rich caramelized exterior on the beef ribs by searing them over medium-high heat for 3-4 minutes on each side.
- Transfer the browned ribs to a separate plate, leaving approximately of rendered fat in the original pan.
- Introduce a medley of chopped onions, carrots, celery, and mushrooms into the pan, sautéing them until they become tender and slightly translucent, about 7-10 minutes.
- Incorporate minced garlic and red pepper flakes, stirring briefly to release their aromatic essence for approximately one minute.
- Deglaze the pan by pouring in beef broth, Worcestershire sauce, and stirring in tomato paste to enhance the flavor profile.
- Add whole garlic heads, balsamic vinegar, bay leaves, thyme sprigs, and rosemary stalks to the mixture. Carefully return the seared ribs to the liquid, ensuring they are fully submerged.
- Bring the liquid to a rolling boil, then reduce heat to a gentle simmer. Cover the pan tightly and allow the ribs to braise either on the stovetop or in the preheated oven for 2-3 hours until the meat becomes exceptionally tender.
- Once cooking is complete, remove the bay leaves and adjust seasoning with salt and pepper to taste.
- Plate the succulent ribs atop creamy mashed potatoes or smooth parsnip puree. Garnish with freshly chopped parsley and roasted garlic cloves for a visually appealing and flavor-packed presentation.
Notes
- Master this French-style braising technique for melt-in-your-mouth beef ribs bursting with deep, complex flavors.
- Searing meat before braising creates a rich caramelized exterior that locks in incredible taste and tenderness.
- Slow-cooking transforms tough meat cuts into succulent, fall-apart protein by breaking down connective tissues gradually.
- Layering aromatics like fresh herbs, garlic, and vegetables builds incredible depth in the braising liquid.
- Choose well-marbled short ribs from your local butcher for maximum flavor and guaranteed juicy results.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 426 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg