Ah, French Style Braised Short Ribs! Just the thought of this dish makes my heart do a little happy dance. The rich aroma of beef simmering in a melange of savory flavors wafts through the house, and I can’t help but feel a sense of comfort and indulgence. I remember the first time I made this dish—it was a chilly Sunday evening, and I wanted something that would warm not just my stomach, but my soul. After a long simmer in the oven, my home was filled with heavenly scents, and I knew I had stumbled upon a treasure.
What makes these short ribs so special is the way they transform during cooking. They start off chunky and tough, but after a slow braise, they become unbelievably tender and infused with deep flavors. It’s like a cozy hug on a plate! Whether you are hosting a fancy dinner or just treating yourself to a comforting meal, this recipe is sure to impress anyone who takes a bite.
What’s in French Style Braised Short Ribs?
– Beef Short Ribs: The star of the dish! I typically use 3-4 pounds of bone-in short ribs, as the bones add extra flavor during braising.
– Salt and Pepper: Essential seasonings to enhance the natural flavors of the beef. I like to be generous with both!
– Olive Oil: A good quality extra virgin olive oil makes all the difference when browning the ribs and vegetables.
– Onion, Carrots, and Celery: These aromatics create a lovely base for the braising liquid. Dicing them helps them cook evenly and meld into the sauce.
– Garlic: Because garlic makes everything better! It adds a wonderful punch and depth of flavor.
– Red Wine: I opt for a robust red wine—something you’d enjoy drinking! This not only builds flavor but also helps tenderize the meat.
– Beef Broth: A rich, hearty broth is key for a luscious sauce. I prefer low-sodium varieties so I can control the saltiness.
– Tomato Paste: This ingredient adds a hint of sweetness and umami to the dish, balancing the flavors perfectly.
– Fresh Thyme and Rosemary: These fragrant herbs bring an earthy note that complements the beef beautifully. Nothing beats the taste of fresh herbs!
– Bay Leaf: Adds a subtle complexity to the dish as it simmers—not to be left out!
– Fresh Parsley: For garnishing, this brightens up the dish and adds a pop of color.
Is French Style Braised Short Ribs Good for You?
Now, let’s talk health! While braised short ribs are undeniably rich and delicious, it’s important to enjoy them mindfully.
Beef Short Ribs: They’re high in protein and iron, making them a hearty and satisfying option. However, keep in mind they can be higher in fat, so moderation is key.
Red Wine: There are some studies that suggest moderate consumption of red wine can have heart health benefits, but remember, the key word is “moderate.”
The vegetables like onion, carrots, and celery bring vital nutrients and fiber to the dish, making it a bit more balanced. And let’s face it, what’s a good hearty meal without a dollop of creamy polenta or mashed potatoes to soak up all that glorious sauce?
Ingredients
– 3-4 pounds beef short ribs
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 large onion, diced
– 2 carrots, diced
– 2 ribs celery, diced
– 4 cloves garlic, minced
– 2 cups red wine
– 2 cups beef broth
– 1 tablespoon tomato paste
– 2 sprigs fresh thyme
– 2 sprigs fresh rosemary
– 1 bay leaf
– Fresh parsley, chopped (for garnish)
Serves: 4-6 people
How to Make French Style Braised Short Ribs?
1. Preheat your oven to 350°F (175°C).
2. Season the short ribs generously with salt and pepper.
3. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
4. In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until they begin to soften.
5. Stir in the minced garlic and cook for an additional minute until fragrant.
6. Pour in the red wine, scraping the bottom of the pot to release the browned bits. Bring to a boil and let it reduce by half, about 10 minutes.
7. Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaf. Bring to a simmer.
8. Return the browned short ribs to the pot, making sure they are mostly submerged in the liquid.
9. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
10. Once done, remove the pot from the oven. Discard the herb sprigs and bay leaf.
11. Serve the braised short ribs over creamy polenta or mashed potatoes, and spoon the sauce over the top. Garnish with fresh parsley before serving.
Tips and Tricks for Perfect Braised Short Ribs
– Feel free to experiment with different types of wine! A good cabernet or merlot works wonders.
– If you like a bit of heat, add a pinch of red pepper flakes for some kick!
– Leftovers? Oh, heaven! These short ribs are even better the second day. Just reheat gently and serve.
– If you’re looking for a lighter option, swap out half of the beef broth for water—it still tastes great!
So there you have it! I can’t wait for you to try making these French Style Braised Short Ribs. Whether you’re having them for a special occasion or just want to treat yourself, this meal is sure to warm your heart and satisfy your taste buds. Please let me know how it turns out—I love hearing about your culinary adventures!
