French Style Braised Short Ribs
Braised short ribs is one of my favorite dishes to cook when the weather cools. I have a variety of dishes for this great cut of beef that I use on wet and snowy days, as well as when it's chilly and I want to have something comforting! I've been cooking this recipe for French short ribs for many years and will continue to do so.
Yield: 4
Materials
- 2 lb. Short ribs cut into bite sized pieces
- 2 Tbsp. Olive oil
- 1 Onion sliced
- 3 Carrots peeled and sliced
- 3 Stalks of celery sliced
- 8 oz. Mushrooms sliced
- 4 tsp. Minced garlic
- Pinch of red pepper flakes
- 3 C. Beef broth
- 2 C. Dry red cooking wine
- 2 Tbsp. Tomato paste
- 2 Tbsp. Balsamic vinegar
- 2 Bay leaves
- ½ tsp. Ground thyme
- 1 tsp. Dried rosemary
- Salt and pepper to taste
- 2 Tbsp. Chopped fresh parsley for garnish
Instructions
- Add the olive oil to a large pot over medium high heat on the stove.
- Sear the meat well on all sides, remove and set aside.
- Add the vegetables to the pot with the drippings from the meat and saute until softened.
- Stir in the rest of the ingredients and add the meat back to the pot.
- Bring the mixture to a boil, reduce the heat, cover and simmer for 2 hours.
- Serve with fresh chopped parsley for garnish.