Name: Braised Short Ribs
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 lbs bone-in beef short ribs; salt, to taste; black pepper, to taste; 1 large white onion, sliced; 2 carrots, sliced; 2 celery stalks, sliced; 4 cloves garlic, smashed; 2 tbsp tomato paste; 2 cups red wine; 3 cups beef broth; 1 small bunch fresh parsley; 1 small bunch fresh thyme; 1 sprig fresh rosemary; 2 bay leaves; 2 tbsp Dijon mustard; mashed potatoes, for serving; chives, for garnish

1

Preheat your oven to 300°F (150°C).

2

Season the short ribs generously on all sides with salt and pepper.

3

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.

4

In the same pan, add the sliced onion, carrots, and celery. Sauté in the beef renderings until softened.

5

Add the smashed garlic cloves and cook for another minute until fragrant.

6

Stir in the tomato paste and cook for about two minutes.

7

Deglaze the pan with red wine, scraping up any browned bits from the bottom of the pan. Let it reduce slightly.

8

Pour in the beef broth and bring the mixture to a simmer.

9

Add the fresh parsley, thyme, rosemary, and bay leaves to the braising liquid.

10

Brush the seared short ribs all over with Dijon mustard.

11

Return the mustard-coated short ribs to the pan, nestling them into the braising liquid.

12

Cover the pan with a tight-fitting lid and transfer to the preheated oven.

13

Braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.

14

Serve the braised short ribs over mashed potatoes, spooning the sauce over the top. Garnish with chopped chives if desired.

Braised Short Ribs

Ingredients

17 Ingredients

Instructions

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