Prep Time: 15 mins | Cook Time: 3 hrs | Total Time: 3 hrs 15 mins | Servings: 6
This dish is pure comfort food! Fall apart tender beef smothered in a mouthwatering sauce. Simply delicious!
Ingredients
8 oz. mushrooms, quartered
4 cloves garlic, chopped
2 lbs beef short ribs, cut into 3-4 inch pieces
1 large onion, sliced
3 stalks of celery, sliced
1 pinch of red pepper flakes (optional)
3 c. beef broth
3 carrots, sliced
2 c. dry red wine (or more broth)
2 heads of garlic, with the tops, removed
2 tbsp tomato paste
2 tbsp balsamic vinegar
2 bay leaves
2 tbsp parsley, chopped
1 tsp thyme, chopped (or 1/2 tsp dried thyme)
1 tsp rosemary, chopped (or 1/2 tsp dried rosemary)
How to make French Style Braised Short Ribs
Step 1: In a large, oven-safe, saucepan, cook the beef over medium-high heat for about 3 to 4 minutes on each side until browned. Drain once done, but reserve 2 tbsp of the grease. Set the browned beef aside.
Step 2: In the same pan with the remaining grease, saute the onions, carrots, celery, and mushrooms for about 7 to 10 minutes until tender. Then, add the garlic along with the red pepper flakes. Continue to cook for another minute until aromatic.
Step 3: Pour in the broth and wine. Add the tomato paste, heads of garlic, balsamic vinegar, bay leaves, thyme, rosemary, and beef. Bring everything to a boil. Once boiling, decrease the heat. Put the lid on and simmer for about 2 to 3 hours until the beef is falling apart tender.
Option: You can place the pot in a preheated 350 degrees F or 180 degrees C and roast for about 2 to 3 hours, covered until falls apart tender. You can also place everything in a slow cooker and set it to cook for 8 to 10 hours on low or 3 to 4 hours on high.
Step 4: Discard the bay leaves. To taste, season with salt and pepper.
Step 5: Serve the ribs immediately over mashed potatoes, mashed celery root, mashed parsnips, pasta, etc. I love serving this also with bread to soak up all the delicious sauce. Right before serving, squeeze the roasted garlic out of the heads of the garlic. Enjoy!
Notes:
Add 1/4 cup of flour with the garlic to thicken the broth.
If desired, add bacon.
You can add about 1/3 cup of chopped prunes to the broth.
Add some honey if the broth is a bit acidic.
Before serving, skim off any excess fat.
If you’d like, you can add 1 tbsp soy sauce or fish sauce.
Or add 1 tbsp of Worcestershire sauce.
Nutrition Facts:
Calories 738, Fat 55g (Saturated 23g, Trans 0), Cholesterol 114mg, Sodium 401mg, Carbs 18g (Fiber 2g, Sugars 6g), Protein 27g
French Style Braised Short Ribs
Ingredients
- 8 oz. mushrooms quartered
- 4 cloves garlic chopped
- 2 lbs beef short ribs cut into 3-4 inch pieces
- 1 large onion sliced
- 3 stalks of celery sliced
- 1 pinch of red pepper flakes optional
- 3 c. beef broth
- 3 carrots sliced
- 2 c. dry red wine or more broth
- 2 heads of garlic with the tops, removed
- 2 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 2 bay leaves
- 2 tbsp parsley chopped
- 1 tsp thyme chopped (or 1/2 tsp dried thyme)
- 1 tsp rosemary chopped (or 1/2 tsp dried rosemary)
Instructions
- Step 1: In a large, oven-safe, saucepan, cook the beef over medium-high heat for about 3 to 4 minutes on each side until browned. Drain once done, but reserve 2 tbsp of the grease. Set the browned beef aside.
- Step 2: In the same pan with the remaining grease, saute the onions, carrots, celery, and mushrooms for about 7 to 10 minutes until tender. Then, add the garlic along with the red pepper flakes. Continue to cook for another minute until aromatic.
- Step 3: Pour in the broth and wine. Add the tomato paste, heads of garlic, balsamic vinegar, bay leaves, thyme, rosemary, and beef. Bring everything to a boil. Once boiling, decrease the heat. Put the lid on and simmer for about 2 to 3 hours until the beef is falling apart tender.
- Option: You can place the pot in a preheated 350 degrees F or 180 degrees C and roast for about 2 to 3 hours, covered until falls apart tender. You can also place everything in a slow cooker and set it to cook for 8 to 10 hours on low or 3 to 4 hours on high.
- Step 4: Discard the bay leaves. To taste, season with salt and pepper.
- Step 5: Serve the ribs immediately over mashed potatoes, mashed celery root, mashed parsnips, pasta, etc. I love serving this also with bread to soak up all the delicious sauce. Right before serving, squeeze the roasted garlic out of the heads of the garlic. Enjoy!
