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Braised Short Ribs
Martine Bertin-Peterson
This is a dish that your guests will love. It is a great weekend meal, as it can (and should) be made in advance and reheated.
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Prep Time
20
minutes
mins
Cook Time
4
hours
hrs
Total Time
16
hours
hrs
20
minutes
mins
Course
Main Dish
Cuisine
French
Servings
4
people
Equipment
1
10-inch skillet oven-proof
1
Dutch oven
Or casserole
Ingredients
1x
2x
3x
6
large
Boneless Beef Chuck Ribs (well-marbled)
or 8 meaty bone-in beef short ribs
3
tbsp
Canola Oil
1
large
Onion
thinly sliced
3
Carrots
peeled and cut in thirds
1
cup
Dry Red Wine
good quality
3
large
Garlic Cloves
peeled and crushed
8
oz
crushed tomatoes
1
tbsp
Thyme
chopped
1
tbsp
Oregano
chopped
1
tbsp
rosemary
chopped
2
Bay Leaves
1/4
cup
Flat leaf parsley
chopped
to taste
Salt and Pepper
Instructions
Pre-heat the oven to 325 degrees.
Pat the ribs very dry and season with salt and pepper on both sides.
In a large skillet, heat the 3 tablespoons of oil until shimmering.
Working in batches, add the ribs to the skillet being careful not to crowd them.
Brown the beef on all sides over medium high heat, you want to get a good sear.
As they are seared, remove the ribs with a slotted spoon and place them in a single layer in a large oven-proof casserole or Dutch Oven.
Saute the onion slices in the skillet until they start to brown.
Add the sauteed onions, carrots and bay leaves to the beef ribs.
Add the garlic cloves, crushed tomatoes and wine to the pan.
Bring to a boil, scraping the bits from the bottom of the skillet.
Pour the heated liquid into the casserole, you should have enough liquid to cover the ribs halfway up.
Sprinkle with herbs and parsley.
Cover the casserole tightly with aluminum foil and place in pre-heated oven for 3 hours.
Allow the ribs to cool in the casserole and refrigerate overnight.
1 hour before serving, pre-heat the oven to 325 degrees. Remove the casserole from the refrigerator and skim the hardened fat from the ribs.
Re-heat the ribs for 1 hour.
Serve over pureed potatoes, sprinkle with fresh chopped parsley.
Notes
This dish is best made a day ahead so the flavours can "get to know each other."
Keyword
Beef
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