French Influenced Braised Beef Short Ribs
Immerse yourself in the flavors of rustic French cuisine with these tantalizing French Influenced Braised Beef Short Ribs. This recipe features tender, fall-off-the-bone beef short ribs slowly braised in a rich medley of dry red wine, beef stock, and aromatic vegetables like carrots, celery, and onions. Infused with the earthy notes of thyme and bay leaves, the dish achieves a robust depth of flavor that’s perfect for a cozy dinner or an elegant gathering. The secret lies in the slow cooking process, which ensures maximum tenderness while allowing the sauce to develop into a velvety masterpiece. Serve these savory short ribs over creamy mashed potatoes, polenta, or egg noodles, all generously draped with the luscious braising liquid and finished with a garnish of fresh parsley. This hearty yet refined dish is a true celebration of French-inspired comfort food—perfect for savoring with a glass of your favorite red wine. Keywords: braised beef short ribs, French-inspired recipe, tender short ribs, slow-cooked beef, rustic French cuisine.
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Recipe Information
Ingredients
- 4 pounds Beef short ribs
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 medium Carrots, peeled and diced
- 2 medium Celery stalks, diced
- 1 large Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 bottle (750ml) Dry red wine
- 4 cups Beef stock
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (160°C).
Season the beef short ribs generously with kosher salt and black pepper on all sides.
Dust the short ribs lightly with all-purpose flour, shaking off any excess.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add the olive oil.
Sear the short ribs in batches until they are deeply browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
Lower the heat to medium and add the diced carrots, celery, and onion to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and tomato paste, and cook for another 2 minutes, stirring constantly.
Pour in the bottle of red wine, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. Bring the wine to a simmer and let it reduce by half, about 10 minutes.
Once the wine has reduced, add the beef stock, bay leaves, and thyme sprigs. Stir to combine.
Return the seared short ribs to the pot, nestling them into the liquid so they are mostly submerged.
Bring the liquid to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.
Cook the short ribs in the oven for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone. Check occasionally to ensure the liquid level has not dropped too much; if needed, add additional beef stock or water.
Once cooked, carefully remove the short ribs from the pot and skim off excess fat from the braising liquid.
Discard the bay leaves and thyme sprigs, then taste and adjust the braising liquid for seasoning with salt and pepper as needed.
Serve the short ribs over creamy mashed potatoes, polenta, or egg noodles, spooning the rich braising liquid over the top. Garnish with freshly chopped parsley.
Enjoy your French Influenced Braised Beef Short Ribs!
Nutrition Facts
Calories |
1157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1023 mg | 44% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.0 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 103 mg | 8% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1253 mg | 27% | |
*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.
