📝 About This Recipe
This quintessential comfort dish transforms humble, marbled beef short ribs into a fork-tender masterpiece through the magic of low-and-slow heat. Bathed in a rich reduction of full-bodied red wine, aromatic mirepoix, and fresh herbs, the meat develops a deep umami crust and a succulent, melt-in-your-mouth interior. It is an elegant, French-inspired classic that fills your home with an intoxicating aroma, making it the perfect centerpiece for a sophisticated dinner party or a cozy Sunday supper.
🥗 Ingredients
The Beef
- 5 pounds English-cut beef short ribs (bone-in, well-marbled, cut into 3-inch chunks)
- 2 tablespoons Kosher salt (plus more to taste)
- 1 tablespoon Black pepper (freshly cracked)
- 3 tablespoons Grapeseed oil (or any high-smoke point oil)
The Aromatics
- 1 large Yellow onion (diced into 1/2 inch pieces)
- 2 medium Carrots (peeled and diced)
- 2 large Celery stalks (diced)
- 6 pieces Garlic cloves (smashed and peeled)
- 2 tablespoons Tomato paste (double concentrated preferred)
The Braising Liquid
- 750 ml Dry red wine (such as Cabernet Sauvignon or Pinot Noir)
- 3-4 cups Beef bone broth (low sodium, high quality)
- 6 sprigs Fresh thyme (tied with kitchen twine)
- 2 sprigs Fresh rosemary (tied with kitchen twine)
- 2 pieces Dried bay leaves
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Remove the short ribs from the refrigerator 30 minutes before cooking to take the chill off.
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2
Pat the short ribs extremely dry with paper towels. Season generously on all sides with kosher salt and freshly cracked black pepper.
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3
In a large heavy-bottomed Dutch oven, heat the oil over medium-high heat until shimmering. Working in batches to avoid crowding, sear the ribs until a deep, dark brown crust forms on all sides (about 3-4 minutes per side).
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4
Remove the seared ribs to a plate and pour off all but 2 tablespoons of the rendered fat from the pot.
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5
Add the onions, carrots, and celery to the pot. Sauté over medium heat for 6-8 minutes until the vegetables are softened and starting to brown at the edges.
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6
Stir in the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep rust color and smells sweet.
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7
Pour in the red wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot. Bring to a simmer and let the wine reduce by half.
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8
Return the short ribs and any accumulated juices to the pot. Add the beef broth until the liquid reaches about 3/4 of the way up the sides of the ribs.
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9
Nestle the thyme, rosemary, and bay leaves into the liquid. Bring the pot to a gentle simmer on the stovetop.
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10
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the meat is completely tender and yields easily to a fork.
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11
Carefully remove the ribs from the liquid and place them on a platter; cover loosely with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids.
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12
Skim the fat off the top of the liquid. Simmer the sauce over medium-high heat for 10-15 minutes until it reduces to a glossy, coat-the-back-of-a-spoon consistency. Taste and adjust seasoning.
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13
Serve the ribs over a bed of mash, drizzling generously with the reduced red wine sauce.
💡 Chef's Tips
Don't rush the searing process; that deep brown crust is where the majority of the flavor comes from. Use a wine you would actually drink; avoid 'cooking wines' which are often overly salty and acidic. If the sauce is too thin, whisk in a small knob of cold butter at the end for a professional glossy finish. For the best results, make this a day in advance; the flavors deepen overnight and it's easier to remove the solidified fat from the cold sauce. Always pat the meat dry before searing; moisture is the enemy of a good crust.
🍽️ Serving Suggestions
Serve over creamy Boursin mashed potatoes or a bed of buttery polenta. Pair with a glass of the same Cabernet Sauvignon used in the braise. Accompany with honey-glazed roasted heirloom carrots or sautéed garlic broccolini. A garnish of fresh gremolata (lemon zest, parsley, and garlic) adds a bright pop of acidity to cut through the richness. Warm, crusty sourdough bread is essential for mopping up every drop of the sauce.