French Style Braised Short Ribs (Printer-Friendly Version)

Succulent short ribs gently simmered with red wine, herbs, and fresh vegetables for a comforting main course.

# Ingredients Needed:

→ Main Ingredients

01 - 3 pounds bone-in beef short ribs
02 - 2 tablespoons olive oil

→ Vegetables

03 - 1 large yellow onion, chopped
04 - 3 large carrots, peeled and sliced into 1/2 inch rounds
05 - 2 celery stalks, chopped
06 - 8 ounces cremini mushrooms, sliced
07 - 4 cloves garlic, minced

→ Seasonings and Aromatics

08 - 1/4 teaspoon crushed red pepper flakes
09 - 2 dried bay leaves
10 - 1 teaspoon dried rosemary
11 - 1/2 teaspoon ground thyme
12 - Salt, to taste
13 - Freshly ground black pepper, to taste

→ Liquids and Condiments

14 - 2 cups beef broth
15 - 1 cup dry red wine
16 - 2 tablespoons tomato paste
17 - 1 tablespoon balsamic vinegar

→ Garnish

18 - 2 tablespoons fresh parsley, chopped

# Step-by-Step Directions:

01 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. Sear the beef short ribs on all sides until deeply browned. Remove the ribs and set aside.
02 - Add chopped onion, carrots, celery, mushrooms, and minced garlic to the pot with the rendered fat. Sauté until vegetables are softened and lightly golden, about 6–8 minutes.
03 - Stir in crushed red pepper flakes, dried rosemary, ground thyme, bay leaves, salt, and black pepper. Cook for 1 minute to bloom the spices.
04 - Add tomato paste and cook for 1 minute more, mixing thoroughly. Pour in red wine and balsamic vinegar, scraping any browned bits from the pan. Return seared short ribs to the pot.
05 - Pour beef broth over the mixture. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 hours, ensuring the meat is tender and the flavors are well developed.
06 - Remove bay leaves. Adjust seasoning with additional salt and pepper as needed. Serve short ribs with sauce and vegetables, garnished with fresh chopped parsley.

# Helpful Hints:

01 - For optimal flavor, allow the short ribs to rest in the braising liquid for 10–15 minutes after cooking before serving.

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