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French Braised Short Ribs in a Red Wine Sauce

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Prep Time 30 minutes
Cook Time 1 minute
Course Main
Cuisine French

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.
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