French Style Braised Short Ribs
🍳 Instructions:
- Sear the Ribs
- Season ribs generously with salt and pepper.
- In a heavy Dutch oven, heat olive oil over medium-high.
- Brown ribs on all sides, then remove and set aside.
- Build the Flavor Base
- In the same pot, sauté onion, carrot, celery, and garlic until softened.
- Stir in tomato paste and cook for 2 minutes to caramelize.
- Deglaze & Simmer
- Pour in red wine, scraping up browned bits.
- Simmer for 10 minutes to reduce slightly.
- Add beef stock, herbs, and return ribs to the pot.
- Slow Braise
- Cover and transfer to a 160°C (325°F) oven.
- Braise for 2.5 to 3 hours until ribs are fork-tender.
- Finish & Serve
- Remove ribs and strain sauce if desired.
- Simmer sauce to thicken, then spoon over ribs.
- Serve with creamy mashed potatoes, polenta, or crusty bread.
🌟 Tips for Success
- Use a good wine—if you wouldn’t drink it, don’t cook with it.
- Make ahead—flavors deepen overnight; reheat gently before serving.
- Skim fat—for a cleaner, more refined sauce.
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