French Braised Short Ribs (Print Format)

Slow-braised short ribs in a savory red wine sauce enhanced with classic French herbs and vegetables.

# Ingredients:

→ Meat

01 - 10 bone-in short ribs, 2-inch thick (3 lb)

→ Vegetables

02 - 3 carrots, cut on bias
03 - 1 stalk celery, cut on bias
04 - 2 leeks, roughly chopped
05 - 3 garlic cloves, smashed

→ Liquids & Fats

06 - 1/4 cup vegetable oil
07 - 1 cup red wine
08 - 1/2 cup beef broth
09 - 1 tablespoon butter, softened

→ Herbs & Seasonings

10 - 3 sprigs fresh thyme
11 - 1 sprig fresh rosemary
12 - Kosher salt, to taste
13 - Freshly cracked black pepper, to taste
14 - Optional: chopped chives for garnish

→ Flour & Thickener

15 - 2 cups all-purpose flour, plus 2 tablespoons for beurre manie

→ Condiments

16 - 2 tablespoons tomato paste

# Steps:

01 - Season the short ribs evenly with kosher salt and freshly cracked black pepper. Dredge each piece thoroughly in 2 cups of all-purpose flour, shaking off any excess.
02 - Heat vegetable oil in a large rondeau over high heat. Add the floured short ribs and cook until browned on all sides, approximately 6-8 minutes total.
03 - Add carrots, celery, leeks, and smashed garlic to the browned short ribs. Sauté the vegetables until translucent, then stir in tomato paste and cook for 2-3 minutes, seasoning with salt and pepper.
04 - Pour in red wine to deglaze the pan, scraping up browned bits. Add beef broth, fresh thyme sprigs, and rosemary to the pot.
05 - Transfer the contents to an instant pot if using. Seal and cook on high pressure for 45 minutes, then allow a natural pressure release for 15 minutes. If not using an instant pot, transfer to a preheated 350°F oven and braise for 2-3 hours until meat is tender and falling off the bone.
06 - Skim excess fat from the cooking liquid. Remove the short ribs carefully and set aside.
07 - Strain the cooking liquid into a clean pot. Combine softened butter with 2 tablespoons flour to create a beurre manie. Whisk beurre manie into the hot strained liquid and bring to a boil, stirring constantly until sauce thickens and coats the back of a spoon. Adjust seasoning as needed.
08 - Return short ribs to the sauce or plate separately with sauce poured over. Garnish with chopped chives if desired and serve with pommes purée and a fresh salad for a classic accompaniment.

# Tips:

01 - Braising short ribs slowly allows the meat to become fork-tender while infusing deep flavor from the aromatics and wine.
02 - If unavailable, red wine can be substituted with a full-bodied grape juice combined with a splash of vinegar.
03 - Thicken sauce gradually with beurre manie to reach desired consistency without lumps.

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