Ingredients
Scale
Gathering ingredients shouldn’t feel like a scavenger hunt. Here’s what you’ll need for this delicious dish:
- 4 pounds bone-in beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups red wine (a good Merlot or Pinot Noir works well)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- 2 cups carrots, peeled and cut into chunks
- 1 cup mushrooms, sliced
Instructions
Creating this dish is straightforward and forgiving, just like my favorite family recipes.
- Preheat your oven to 325°F. Season the short ribs generously with salt and pepper.
- In a large oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 8 minutes. Transfer to a plate.
- Reduce the heat to medium, add the onions and garlic, and sauté until onions are translucent, about 5 minutes.
- Pour in the red wine, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce by half.
- Add the beef broth, tomato paste, thyme, and bay leaves. Stir well.
- Return the short ribs to the pot, along with any accumulated juices. Add carrots and mushrooms, ensuring they are submerged in the liquid.
- Cover the pot and transfer to the oven. Braise for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Short Ribs with a French Twist, recipe, cooking, food
