Go Back
–+ servings
Braised Beef ShortRibs

Braised Beef ShortRibs

Indulge in the rich flavors of Braised Beef Short Ribs à la Française. This foolproof recipe delivers tender meat and aromatic sauce perfect for cozy dinners or special occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 people
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 900 g beef short ribs cut into 8–10 cm pieces
  • 1 large onion thinly sliced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 225 g mushrooms quartered
  • 4 cloves garlic minced
  • 750 ml beef broth
  • 500 ml dry red wine or additional broth
  • 2 tbsp tomato paste
  • 2 heads garlic tops trimmed
  • 2 tbsp balsamic vinegar
  • 2 bay leaves
  • 1 tsp fresh thyme or ½ teaspoon dried
  • 1 tsp fresh rosemary or ½ teaspoon dried
  • 2 tbsp chopped parsley

Equipment

  • Dutch oven or large oven-safe pot
  • Tongs
  • Wooden spoon
  • Sharp knife
  • Serving platter

Method
 

  1. Sear the beef until a golden crust forms, about 3–4 minutes per side; remove and set aside.
  2. Add onions, carrots, celery, and mushrooms to the pot; cook for about 7–10 minutes until softened.
  3. Stir in minced garlic and red pepper flakes; cook for an additional minute.
  4. Pour in beef broth, red wine, and tomato paste; return beef to the pot with garlic heads, balsamic vinegar, bay leaves, thyme, and rosemary; bring to boil.
  5. Reduce heat to low, cover, and simmer gently for 2–3 hours, or cook in a preheated oven at 180°C (350°F).
  6. Once beef is fork-tender, discard bay leaves and season; serve topped with roasted garlic and parsley.

Nutrition

Calories: 480kcalCarbohydrates: 15gProtein: 45gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 6mgCalcium: 40mgIron: 5mg

Notes

For a richer flavor, deglaze the pan with red wine after searing the beef. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently, adding broth if needed to loosen the sauce. Invest in quality beef for the best texture and flavor. Adjust seasoning to taste, and add a drizzle of honey to balance acidity if necessary. Experiment with side dishes; this pairs beautifully with mashed potatoes, polenta, or pasta.
Tried this recipe?Let us know how it was!