French Style Braised Short Ribs
Tender and flavorful braised short ribs cooked in a rich broth with vegetables.
Ingredients
Main Ingredients
- 2 pounds beef short ribs, cut into 3-4 inch pieces
- 1 large onion, sliced
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 8 ounces mushrooms, quartered
- 4 cloves garlic, chopped
- 1 pinch red pepper flakes (optional)
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 heads garlic, tops removed
- 2 tablespoons balsamic vinegar
- 2 leaves bay leaves
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary)
- 2 tablespoons parsley, chopped
Instructions
- In a large, oven-safe saucepan, brown the beef short ribs over medium-high heat for about 3-4 minutes on each side. Once browned, set the beef aside and drain off all but 2 tablespoons of the grease.
- Add the sliced onion, carrots, celery, and quartered mushrooms to the pan. Cook for about 7-10 minutes, or until the vegetables are tender.
- Stir in the chopped garlic and red pepper flakes (if using) and cook for an additional minute until fragrant.
- Pour in the beef broth, add the tomato paste, heads of garlic, balsamic vinegar, bay leaves, thyme, rosemary, and the browned beef. Bring the mixture to a boil.
- Reduce the heat, cover, and let it simmer for 2-3 hours until the beef is fall-apart tender. Alternatively, you can transfer the pot to a preheated oven at 350°F (180°C) and roast, covered, for the same amount of time. For a slow cooker option, cook on low for 8-10 hours or on high for 3-4 hours.
- Once cooked, remove the bay leaves. Season with salt and pepper to taste. Serve the stew over mashed potatoes, mashed celery root, or pasta, and enjoy with bread to soak up the delicious sauce. Squeeze the roasted garlic from the heads and sprinkle with parsley before serving.
Notes
For added flavor, consider adding a splash of red wine (non-alcoholic option: use grape juice) to the broth. Feel free to mix in your favorite vegetables, such as potatoes or peas, for extra nutrition.