Bistro Style Short Ribs
Indulge in the luxurious flavors of Bistro Style Short Ribs, a comforting and elegant dish perfect for special occasions or cozy nights in. Tender, bone-in beef short ribs are seasoned, seared to golden perfection, and slow-braised in a rich medley of dry red wine, beef broth, and fragrant herbs like rosemary and thyme. Softened vegetables and caramelized tomato paste create a deeply flavorful sauce that blankets the melt-in-your-mouth ribs. With just 20 minutes of prep time and a low-and-slow cooking technique, this classic French-inspired recipe elevates any meal with minimal effort. Serve these succulent short ribs over creamy mashed potatoes, velvety polenta, or alongside crusty bread for an unforgettable dining experience.
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Recipe Information
Ingredients
- 4 pieces bone-in beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (e.g., Cabernet Sauvignon)
- 2.5 cups beef broth
- 1 fresh rosemary sprig
- 3 fresh thyme sprigs
- 1 bay leaf
Instructions
Preheat your oven to 325°F (165°C).
Season the short ribs generously with kosher salt and black pepper.
Dust the ribs lightly with flour, shaking off any excess.
In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat.
Sear the short ribs on all sides until they are deeply browned, about 2-3 minutes per side. Remove the ribs from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the tomato paste and cook for another 2 minutes to caramelize slightly.
Pour in the red wine, scraping the bottom of the pot to deglaze and loosen any browned bits. Simmer for 5 minutes to reduce slightly.
Add the beef broth, rosemary, thyme, and bay leaf to the pot. Stir to combine.
Return the short ribs to the pot, making sure they are mostly submerged in the liquid.
Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
Bake for 2.5 to 3 hours, or until the short ribs are fork-tender and the sauce has thickened.
Carefully remove the short ribs from the pot and skim any excess fat from the surface of the sauce.
Serve the short ribs hot with the sauce spooned over them. They pair beautifully with mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
5577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 428.9 g | 550% | |
| Saturated Fat | 173.4 g | 867% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 5046 mg | 219% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 16.8 g | ||
| Protein | 364.4 g | 729% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 5831 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
