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Braised Short Ribs Fall Recipe

Braised Short Ribs

Martine Bertin-Peterson
This dish will delight your guests. It is also a great weekend meal, as it can (and should) be made in advance and reheated.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Dish
Cuisine French
Servings 4 people

Equipment

Ingredients
  

  • 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 red wine good quality, dry
  • 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 (Italian) parsley chopped
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 325ºF.
  • 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 for 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 a pre-heated oven for 3 hours.
  • Allow the ribs to cool in the casserole and refrigerate overnight.
  • 1 hour before serving, preheat the oven to 325ºF. Remove the casserole from the refrigerator and skim the hardened fat from the ribs.
  • Reheat the ribs for 1 hour.
  • Serve over pureed potatoes and 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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