The short rib has become the new sexy beef cut as it lends plenty of flavor through the long braise that cooks the meat until it falls off the bone. We’ve all grown up with pot roasts or beef stews, but this dish is the ultimate beef stew. It incorporates classic French techniques, like mirepoix, fresh herbs, and a beurre manie to thicken the sauce.
This beautiful dish was inspired by Julia Child, the original culinary icon for at-home cooks. Child’s Beef Bourguignon inspired my early chef career. French braised short ribs in a red wine sauce are rich, flavorful, and will melt in your mouth. This dish is an homage to her fabulous recipe.
French Braised Short Ribs is a part of the Midnight in Paris menu at Table for 12. It was served with Salade Paysanne, Pommes Puree, and Soufflé L’orange.
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 chop
3 garlic cloves, smashed
2 tablespoons tomato paste
1 cup red wine
1/2 cup beef broth
3 sprigs fresh thyme
1 sprigs fresh rosemary
1 tablespoon butter, softened
2 cups + 2 tablespoons all purpose flour
Kosher salt and freshly cracked black pepper, to taste
Optional: chopped chives to garnish
Preparation
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