As the seasons change and the air gets crisper, our palates start craving those hearty, comforting meals that warm us from the inside out. What could be more satisfying than a plate of tender, fall-off-the-bone short ribs, bathed in a rich, aromatic sauce? This French-style braised short ribs recipe is just what you need to welcome the cozy vibes of the colder months. It’s a dish that fills your kitchen with delightful aromas and your stomach with wholesome goodness.
Ingredients: A Symphony of Flavors
This recipe serves up to 6 people, making it perfect for a family dinner or a small gathering of friends. You’ll need:
- 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 for a spicy kick)
- 5 cups beef broth (a great alternative to wine for depth of flavor)
- 1 tablespoon Worcestershire sauce (adds that extra umami)
- 2 tablespoons tomato paste
- 2 heads of garlic, with the tops removed (for roasting whole)
- 2 tablespoons balsamic vinegar
- 2 bay leaves
- 1 teaspoon thyme, chopped (or ½ teaspoon dried thyme)
- 1 teaspoon rosemary, chopped (or ½ teaspoon dried rosemary)
- 2 tablespoons parsley, chopped (for garnish)
Directions: Crafting Comfort
Preparation
Start by preheating your oven to 350°F (180°C) if you prefer oven-braising. Over medium-high heat, sear the beef ribs in a large, oven-safe saucepan until they are browned on all sides, about 3-4 minutes per side. Once done, set the ribs aside and drain any excess grease, leaving about 2 tablespoons in the pan for the vegetables.
Building the Base
Add the onions, carrots, celery, and mushrooms to the pan, sautéing them until tender, which should take around 7-10 minutes. Next, stir in the chopped garlic and red pepper flakes, cooking until fragrant, about a minute.
The Braising Liquid
Pour in the beef broth and Worcestershire sauce, then add the tomato paste, whole heads of garlic, balsamic vinegar, bay leaves, thyme, and rosemary. Return the ribs to the pan, making sure they are submerged in this rich liquid.
Time to Braise
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 2-3 hours. If you’re using the oven, this is the time to transfer your pan into it. Alternatively, you could place everything in a slow cooker. You’ll know it’s done when the beef is so tender it falls off the bone with little effort.
The Finishing Touches
Before serving, discard the bay leaves and adjust the seasoning with salt and pepper to your taste. Serve the ribs over a bed of mashed potatoes, celery root puree, parsnips, or even pasta. Don’t forget the crusty bread on the side for dipping into the savory sauce. A garnish of fresh parsley and the sweet, softened cloves of garlic squeezed from their skins rounds off this exquisite dish.
Conclusion: More Than Just a Meal
This French Style Braised Short Ribs recipe is more than just a meal; it’s an experience. It brings together the robust flavors of beef, vegetables, and herbs in a dish that’s deeply satisfying. Whether it’s for a special occasion or a regular weeknight dinner, this recipe promises a delicious escape into the world of French cuisine, right from the comfort of your home. Bon Appétit!
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French Style Braised Short Ribs
- Total Time: 3 hours 15 minutes
- Yield: 6 1x
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)
5 cups beef broth (replacing wine)
1 tablespoon Worcestershire sauce (for added depth)
2 tablespoons tomato paste
2 heads of garlic, with the tops removed
2 tablespoons balsamic vinegar
2 bay leaves
1 teaspoon thyme, chopped (or ½ teaspoon dried thyme)
1 teaspoon rosemary, chopped (or ½ teaspoon dried rosemary)
2 tablespoons parsley, chopped
Instructions
Preparation: Preheat your oven to 350°F (180°C) if choosing to oven-braise. In a large, oven-safe saucepan, sear the beef ribs over medium-high heat until browned on all sides, about 3-4 minutes per side. Remove ribs and set aside. Drain excess grease, leaving about 2 tablespoons in the pan.
Vegetables: Add onions, carrots, celery, and mushrooms to the pan. Sauté until the vegetables are tender, approximately 7-10 minutes.
Aromatics: Introduce the chopped garlic and red pepper flakes to the pan, cooking until fragrant, roughly 1 minute.
Braising Liquid: Pour in the beef broth and Worcestershire sauce. Stir in the tomato paste. Add whole heads of garlic, balsamic vinegar, bay leaves, thyme, and rosemary. Return the ribs to the pan, ensuring they are submerged.
Braise: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2-3 hours. Alternatively, cover the pan and place it in the preheated oven, or transfer everything to a slow cooker. Cook until the beef is tender and falling off the bone.
Final Touches: Before serving, discard the bay leaves. Adjust seasoning with salt and pepper as needed. Serve the ribs over a bed of mashed potatoes, celery root puree, parsnips, or pasta. Accompany with crusty bread for dipping into the rich sauce. Garnish with fresh parsley and squeezed roasted garlic cloves from the heads.
- Prep Time: 15 minutes
- Cook Time: 3 hours