Description
Tender, fall-apart beef short ribs slow-cooked in a rich and flavorful red wine sauce, perfect for an elegant main dish with deep French-inspired flavors.
Ingredients
Beef Short Ribs
- 3 lbs beef short ribs
Vegetables
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
Liquids and Seasoning
- 2 cups red wine
- 2 cups beef broth
- Salt and pepper, to taste
Instructions
- Brown the Ribs: Heat a heavy pot or Dutch oven over medium-high heat and brown the beef short ribs on all sides until they develop a deep caramelized crust. This step enhances flavor and texture.
- Add Vegetables and Garlic: Add the chopped onion, carrots, and minced garlic to the pot. Sauté briefly until the vegetables soften and become fragrant.
- Deglaze and Add Liquids: Pour in the red wine and beef broth, scraping the bottom of the pot to loosen any browned bits. This adds richness and depth to the sauce.
- Simmer and Braise: Bring the mixture to a simmer. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Cook for 2 ½ to 3 hours, or until the short ribs are fall-apart tender.
Notes
- The dish tastes even better when made a day ahead, allowing the flavors to meld.
- Make sure to brown the ribs thoroughly for maximum flavor.
- Use a good quality dry red wine for the best sauce taste.
- Serve with creamy mashed potatoes or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: French-Inspired
