French Braised Short Ribs in a Red Wine Sauce
Tender bone-in short ribs are braised with red wine, beef broth, aromatic vegetables, and herbs, then served with a rich thickened sauce.
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Ingredients
- 10 bone-in 2-inch-thick short ribs (3 lbs.)
- 1/4 cup vegetable oil
- 3 carrots, bias cut
- 1 stalk celery, bias cut
- 2 leeks, roughly chopped
- 3 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 cup red wine
- 1/2 cup beef broth
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 tablespoon butter, softened
- 2 cups all-purpose flour (for dredging)
- 2 tablespoons all-purpose flour (for thickening)
- Kosher salt and freshly cracked black pepper, to taste
- Chopped chives, optional garnish
Instructions
- Season short ribs with salt and pepper, then dredge in 2 cups of flour.
- Heat vegetable oil in a rondeau or Dutch oven over high heat. Brown ribs on all sides and set aside.
- Add carrots, celery, leeks, and garlic to the pan. Cook until translucent, about 6–8 minutes.
- Add tomato paste and cook for 2–3 minutes. Season with salt and pepper.
- Deglaze with red wine, scraping the pan, then add beef broth, thyme, and rosemary.
- Transfer contents to an Instant Pot. Cook on high pressure for 45 minutes with a 15-minute natural release. (Or bake covered at 350°F for 2–3 hours.)
- Remove short ribs and strain the broth. Skim fat from the surface.
- Make a beurre manié by mixing 2 tablespoons flour with 1 tablespoon butter. Whisk into hot broth and boil until thickened.
- Serve short ribs topped with the red wine sauce. Garnish with chopped chives, if desired.
Notes
For a deeper flavor, marinate the short ribs in the red wine overnight before cooking. Serve with creamy mashed potatoes or polenta.
Nutrition
Serving: 1servingsCalories: 730kcalCarbohydrates: 21gProtein: 39gFat: 51gSaturated Fat: 20gTrans Fat: 1.5gCholesterol: 120mgSodium: 360mgFiber: 3gSugar: 7g