Name: Melt-in-Your-Mouth French Style Braised Short Ribs
Prep time: 20 min
Cook time: PT-492006H37M41S
Total time: PT-492006H37M41S
Ingredients: 2 lbs beef short ribs, cut into 3–4 inch pieces; 1 large onion, sliced; 3 carrots, sliced; 3 stalks celery, sliced; 8 oz mushrooms, quartered; 4 cloves garlic, chopped; 1 pinch red pepper flakes (optional); 3 cups beef broth; 2 cups dry red wine (or additional broth); 2 tbsp tomato paste; 2 heads garlic, tops removed; 2 tbsp balsamic vinegar; 2 bay leaves; 1 tsp fresh thyme, chopped (or ½ tsp dried thyme); 1 tsp fresh rosemary, chopped (or ½ tsp dried rosemary); 2 tbsp fresh parsley, chopped; Salt and pepper, to taste

Description

French Style Braised Short Ribs that will melt in your mouth, served with a rich, aromatic sauce.

Ingredients

Scale

2 lbs beef short ribs, cut into 3–4 inch pieces
1 large onion, sliced
3 carrots, sliced
3 stalks celery, sliced
8 oz mushrooms, quartered
4 cloves garlic, chopped
1 pinch red pepper flakes (optional)
3 cups beef broth
2 cups dry red wine (or additional broth)
2 tbsp tomato paste
2 heads garlic, tops removed
2 tbsp balsamic vinegar
2 bay leaves
1 tsp fresh thyme, chopped (or ½ tsp dried thyme)
1 tsp fresh rosemary, chopped (or ½ tsp dried rosemary)
2 tbsp fresh parsley, chopped
Salt and pepper, to taste

Instructions

Start the process by searing the short ribs. In a large oven-safe pot or Dutch oven, heat over medium-high heat. Add the beef pieces to the pot, allowing them to brown for about 3–4 minutes on each side. This step is crucial as it builds flavor. Once browned, take the ribs out and set them aside. Carefully drain most of the fat, leaving approximately 2 tablespoons in the pot for sautéing the veggies.
Using the same pot, toss in the sliced onions, carrots, celery, and mushrooms. Sauté these vibrant vegetables for about 7–10 minutes, stirring occasionally, until they are softened and aromatic. At this stage, add the chopped garlic and a pinch of red pepper flakes for a hint of heat, cooking for an additional minute until fragrant.
Now, it’s time to bring everything together! Return the browned short ribs to the pot along with all the sautéed vegetables. Pour in the beef broth, red wine, and add the tomato paste and balsamic vinegar. Toss in the whole garlic heads, bay leaves, thyme, and rosemary. Bring this mixture to a boil over medium-high heat, ensuring all the ingredients are well combined.
Once the mixture is boiling, reduce the heat to low. Cover the pot and allow the ribs to simmer gently for about 2–3 hours. The low and slow cooking method is essential for breaking down the tougher cuts of meat. Alternatively, for those using an oven, preheat it to 350°F (180°C), and place the covered pot inside to roast for the same duration. For slow cooker enthusiasts, transfer everything to the device and set it to low for 8–10 hours or high for 3–4 hours, whichever fits your timeline.
After the long wait, remove the bay leaves from the pot. Take the roasted garlic heads, squeeze out the sweet, caramelized garlic into the sauce, and mix well. Season your dish with salt and pepper to taste and garnish with freshly chopped parsley. At this point, you might want to serve it over a bed of creamy mashed potatoes, horseradish brus or even with some crusty bread to enjoy the rich sauce.

Notes

For best results, consider the following tips: Ensure your meat is well-seared to enhance flavors. Don’t rush the cooking process; longer braising yields a more tender and flavorful result. If you’d like a thicker sauce, mix a little flour or cornstarch with water and stir it in about 30 minutes before the cooking time is up.

Prep Time: 20 minutes
Cook Time: 2–3 hours
Category: Dinner

Nutrition

Calories: Approximately 450 per serving
Sodium: Roughly 700 mg
Protein: About 30 g