I love these delicious Braised Short Ribs! I am telling you; this will be the best food you will ever serve today.
Short ribs are an ingredients that I do not use all that often but they are such a treat! Short ribs are a particularly tasty cut of beef that is simply magical when slowly braised until fall apart tender, especially when it’s in a tasty sauce! These braised short ribs are one of my favorite, in a French style sauce.
The sauce is pretty much what you would expect with onions, carrots, celery, mushrooms garlic, beef broth red wine, thyme and rosemary and it’s so very tasty! I like to throw a couple full heads of garlic into the pan to roast while the meat braises and when it’s done you can squeeze it out, just like roasted garlic!
This French style braised short ribs stew is great as a meal by itself or served over mashed potatoes or horseradish mashed parsnips and celery root!
Nutrition Facts:
Calories 738 | Fat 55g (Saturated 23g, Trans 0) | Cholesterol 114mg | Sodium 401mg | Carbs 18g (Fiber 2g, Sugars 6g) | Protein 27g
Ingredients:
2 lbs beef short ribs, cut into 3-4-inch pieces
1 large onion, sliced
3 carrots, sliced
3 stalks celery, sliced
8 oz mushrooms, quartered
4 cloves garlic, chopped
1 pinch red pepper flakes (optional)
3 c beef broth
2 c dry red wine (or more broth)
2 tbsp tomato paste
2 heads of garlic, with the tops, removed
2 tbsp balsamic vinegar
2 bay leaves
1 tsp thyme, chopped (or 1/2 tsp dried thyme)
1 tsp rosemary, chopped (or 1/2 tsp dried rosemary)
2 tbsp parsley, chopped
Directions:
Step 1: Place a large saucepan on the stove and turn the heat to medium-high.
Step 2: Add in the beef and cook each side for about 3 to 4 minutes or until brown.
Step 3: Place the beef on a clean plate, then set aside.
Step 4: Leave about 2 tablespoons of the grease in the pan and discard the rest.
Step 5: Add in the carrots, onions, mushrooms, and celery. Sauté for about 7 to 10 minutes or until translucent and soft.
Step 6: Add in the garlic and red pepper flake. Sauté for a minute or until aromatic.
Step 7: Add in the wine, broth, heads of garlic, balsamic vinegar, tomato paste, rosemary, bay leaves, thyme, and seared beef. Allow the mixture to boil.
Step 8: Cover the pan and reduce the heat, then simmer for 2 to 3 hours or until the beef is fork-tender.
Step 9: You can transfer everything into a slow cooker to be cooked for about 8 hours on low or place the pan inside the oven and cook for 2 to 3 hours at 350 degrees F.
Step 10: Discard the bay leaves, then sprinkle salt and pepper to taste.
Step 11: Serve and enjoy!
Notes:
This dish is best-served over mashed potatoes, mashed parsnips, pasta, or whichever you prefer.
