Description
Succulent beef short ribs bathed in rich red wine sauce bring rustic French countryside comfort to dinner tables. Mediterranean herbs and slow-cooking techniques meld robust flavors, promising a luxurious meal that rewards patient cooks with tender, mouthwatering results.
Ingredients
Scale
Meat:
- 4 pounds beef short ribs
Vegetables:
- 1 onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 4 cloves garlic (minced)
Liquid and Seasonings:
- 2 tablespoons olive oil
- 2 cups red wine (or beef broth)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Prepare the oven environment by heating to 300F (150C), creating an optimal slow-cooking atmosphere for the short ribs.
- Develop a rich flavor foundation by seasoning short ribs with salt and pepper, then searing them in a Dutch oven over medium-high heat until a golden-brown crust forms on all surfaces, approximately 3-4 minutes per side.
- Transform the cooking vessel by introducing aromatic vegetables – onions, carrots, and celery – and sautéing until they become translucent and softened, about 5-7 minutes. Incorporate minced garlic and cook briefly to release its fragrant essence.
- Elevate the braising liquid by deglazing the pot with red wine, scraping accumulated flavor bits from the bottom. Introduce beef broth, tomato paste, thyme, and bay leaves, creating a complex, layered cooking medium.
- Reunite the seared short ribs with the aromatic liquid, ensuring they are completely submerged. Cover the Dutch oven and transfer to the preheated oven, allowing the ribs to braise slowly for 3 hours until the meat becomes incredibly tender and easily separates from the bone.
- Finalize the dish by carefully extracting the ribs from the braising liquid. Strain the sauce to achieve a smooth consistency, then cascade it elegantly over the short ribs. Garnish with freshly chopped parsley for a vibrant finishing touch.
Notes
- Meat Selection: Choose well-marbled, thick-cut short ribs for maximum tenderness and rich flavor that melts in your mouth.
- Searing Technique: Pat ribs completely dry before browning to ensure a perfect golden-brown crust that locks in deep, caramelized flavors.
- Wine Swap: Substitute red wine with beef broth or grape juice for a non-alcoholic version that still provides depth and complexity.
- Make-Ahead Magic: Braise ribs a day ahead and refrigerate, allowing flavors to intensify and fat to solidify for easy removal before reheating.
- Prep Time: 10 minutes
- Cook Time: 3 hours 15 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 432
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg