Braised Short Ribs
Braised short ribs are beef ribs slow-cooked in a rich red wine and beef broth base with aromatic vegetables until the meat is fall-apart tender. This French culinary technique yields deeply flavorful, melt-in-your-mouth results.
Braised short ribs are beef ribs slow-cooked in a rich red wine and beef broth base with aromatic vegetables until the meat is fall-apart tender. This French culinary technique yields deeply flavorful, melt-in-your-mouth results.
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Preheat your oven to 300°F (150°C).
Season the short ribs generously on all sides with salt and pepper.
In a large, shallow pan or Dutch oven over high heat, sear the short ribs on all sides until deeply browned. Remove from the pan and set aside.
In the same pan, add the sliced onion, carrots, and celery. Sauté in the beef renderings until softened.
Add the smashed garlic cloves and cook for another minute until fragrant.
Stir in the tomato paste and cook for about two minutes.
Deglaze the pan with red wine, scraping up any browned bits from the bottom of the pan. Let it reduce slightly.
Pour in the beef broth and bring the mixture to a simmer.
Add the fresh parsley, thyme, rosemary, and bay leaves to the braising liquid.
Brush the seared short ribs all over with Dijon mustard.
Return the mustard-coated short ribs to the pan, nestling them into the braising liquid.
Cover the pan with a tight-fitting lid and transfer to the preheated oven.
Braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
Serve the braised short ribs over mashed potatoes, spooning the sauce over the top. Garnish with chopped chives if desired.
Cool completely, refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently in a 325°F oven until warmed through.
Dutch oven or heavy braising pan with a tight-fitting lid · Meat thermometer (optional, for doneness verification)
Yes. Sear the ribs, sauté vegetables, add braising liquid, then simmer covered on low heat for 2.5 to 3.5 hours, adjusting heat to maintain a gentle simmer.
A medium-bodied red wine like Burgundy, Côtes du Rhône, or Bordeaux works well. Avoid expensive wines; choose one you'd enjoy drinking.
Yes. Braise, cool completely, refrigerate up to 4 days, then reheat gently in a 325°F oven until warmed through. Flavor improves after a day.
Short ribs are done when the meat is very tender and shreds easily with a fork, and a knife passes through without resistance.
