Description
Indulge in the rich flavors of these savory braised short ribs with a French twist. Slow-cooked to perfection, these tender ribs are bathed in a luscious red wine sauce that will leave you craving for more.
Ingredients
Main Short Ribs:
- 4-6 bone-in beef short ribs
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Vegetable Mixture:
- 1 medium onion, finely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
Braising Liquid and Seasonings:
- 1 cup red wine (preferably French, such as Bordeaux or Cabernet Sauvignon)
- 2 cups beef broth
- 1 (14 oz) can diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
- 2 bay leaves
- 1 tbsp Dijon mustard
- 1 tbsp butter (optional, for finishing)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 325°F (165°C). Season the short ribs with salt and pepper.
- Sear the short ribs: Heat olive oil in a Dutch oven. Sear ribs on all sides until browned. Remove and set aside.
- Sauté vegetables: In the same pot, sauté onion, carrots, and celery. Add garlic.
- Add remaining ingredients: Stir in wine, broth, tomatoes, paste, herbs, and mustard. Simmer.
- Braise: Return ribs to pot, cover, and braise in the oven for 2.5-3 hours.
- Thicken sauce: Optionally simmer the sauce to desired consistency. Add butter.
- Finish and serve: Remove ribs, discard herbs, reheat ribs in sauce. Garnish with parsley and serve.
Notes
- Serve with mashed potatoes, polenta, or roasted vegetables.
- Enhance with pearl onions or mushrooms.
- Flavors deepen if made a day ahead.
