Prep Time: 15 mins | Cook Time: 3 hrs | Total Time: 3 hrs 15 mins | Servings: 6
Mouthwatering and simply irresistible! This French Style Braised Short Ribs is what comfort looks like.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
2 lbs beef short ribs, cut into 3-4” 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 c. beef broth
2 c. dry red wine (or more broth)
2 tbsp tomato paste
2 heads of garlic, with the tops, removed
2 tbsp balsamic vinegar
2 bay leaves
1 tsp thyme, chopped (or 1/2 tsp dried thyme)
1 tsp rosemary, chopped (or 1/2 tsp dried rosemary)
2 tbsp parsley, chopped
How to make French Style Braised Short Ribs
Step 1: In a large oven-safe saucepan, brown the beef for about 3 to 4 minutes on each side over medium-high heat. Once done, set the meat aside, then drain the excess grease but leave 2 tbsp of grease in the pan.
Step 2: In the same pan, cook the onions, carrots, celery, and mushrooms for about 7 to 10 minutes until tender.
Step 3: Add in the garlic and red pepper flakes. Continue to cook for a minute more until aromatic.
Step 4: In the pan, add the broth, wine, tomato paste, heads of garlic, balsamic vinegar, bay leaves, thyme, rosemary, and beef. Bring to a boil. Decrease the heat, cover the pan, and let everything simmer for approximately 2 to 3 hours until the beef is falling apart tender. Alternately, shift the covered pot to a 350 degrees F or 180 degrees C preheated oven and roast for about 2 to 3 hours until the meat is falling apart tender. You can even transfer everything to a slow cooker and set it on low. Cook for 8 to 10 hours. Or 3 to 4 hours on high.
Step 5: Discard the bay leaves. To taste, season with salt and pepper.
Step 6: Enjoy the ribs over mashed potatoes, or mashed celery root, mashed parsnips, pasta, etc. Or with bread to soak all the sauce up!
Notes:
Add 1/4 cup flour to thicken the broth along with the garlic.
You can also add bacon.
Feel free to add 1/3 cup chopped prunes along with the broth.
Add some honey if the broth becomes a bit acidic.
Before serving, skim any excess fat.
To taste, add in a tbsp soy sauce or fish sauce.
And add in a tbsp Worcestershire sauce.
Nutrition Information:
Calories 738 | Fat 55g (Saturated 23g, Trans 0) | Cholesterol 114mg | Sodium 401mg | Carbs 18g (Fiber 2g, Sugars 6g) | Protein 27g
Ingredients
- 2 lbs beef short ribs, cut into 3-4” 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 c. beef broth
- 2 c. dry red wine (or more broth)
- 2 tbsp tomato paste
- 2 heads of garlic, with the tops, removed
- 2 tbsp balsamic vinegar
- 2 bay leaves
- 1 tsp thyme, chopped (or 1/2 tsp dried thyme)
- 1 tsp rosemary, chopped (or 1/2 tsp dried rosemary)
- 2 tbsp parsley, chopped
Instructions
Step 1: In a large oven-safe saucepan, brown the beef for about 3 to 4 minutes on each side over medium-high heat. Once done, set the meat aside, then drain the excess grease but leave 2 tbsp of grease in the pan.
Step 2: In the same pan, cook the onions, carrots, celery, and mushrooms for about 7 to 10 minutes until tender.
Step 3: Add in the garlic and red pepper flakes. Continue to cook for a minute more until aromatic.
Step 4: In the pan, add the broth, wine, tomato paste, heads of garlic, balsamic vinegar, bay leaves, thyme, rosemary, and beef. Bring to a boil. Decrease the heat, cover the pan, and let everything simmer for approximately 2 to 3 hours until the beef is falling apart tender. Alternately, shift the covered pot to a 350 degrees F or 180 degrees C preheated oven and roast for about 2 to 3 hours until the meat is falling apart tender. You can even transfer everything to a slow cooker and set it on low. Cook for 8 to 10 hours. Or 3 to 4 hours on high.
Step 5: Discard the bay leaves. To taste, season with salt and pepper.
Step 6: Enjoy the ribs over mashed potatoes, or mashed celery root, mashed parsnips, pasta, etc. Or with bread to soak all the sauce up!
Notes
Add 1/4 cup flour to thicken the broth along with the garlic. You can also add bacon. Feel free to add 1/3 cup chopped prunes along with the broth. Add some honey if the broth becomes a bit acidic. Before serving, skim any excess fat. To taste, add in a tbsp soy sauce or fish sauce. And add in a tbsp Worcestershire sauce.
