French Braised Short Ribs in a Red Wine Sauce
Introduction
The French Braised Short Ribs, a delectable dish featured in the “Midnight in Paris” menu at Table for 12, is a sophisticated culinary experience. Accompanied by Salade Paysanne, Pommes Puree, and Soufflé L’orange, this dish exemplifies classic French cuisine with its rich flavors and elegant presentation.
Ingredients
- 10 bone-in short ribs, each 2 inches thick (approximately 3 lbs.)
- 1/4 cup vegetable oil
- 3 carrots, bias-cut
- 1 stalk celery, bias-cut
- 2 leeks, roughly chopped
- 3 garlic cloves, 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 + 2 tablespoons all-purpose flour
- Kosher salt and freshly cracked black pepper, to taste
- Optional: Chopped chives for garnish
Preparation
- Prepare the Short Ribs: Season the short ribs generously with kosher salt and freshly cracked black pepper. Dredge the ribs in 2 cups of flour, ensuring they are well-coated.
- Brown the Ribs: Heat the vegetable oil in a large rondeau over high heat. Sear the short ribs on all sides until they are deeply browned.
- Cook the Vegetables: Add the bias-cut carrots, celery, leeks, and smashed garlic cloves to the pan. Sauté until the vegetables become translucent. Incorporate the tomato paste and cook for an additional 2-3 minutes, seasoning with salt and pepper to taste.
- Deglaze and Braise: Deglaze the pan with red wine, scraping up any browned bits from the bottom. Transfer the mixture to an Instant Pot, adding beef broth, thyme, and rosemary. (Alternatively, if using a conventional oven, transfer the mixture to an ovenproof dish and cook at 350°F for 2-3 hours, or until the meat is tender and falls off the bone.)
- Pressure Cook: Set the Instant Pot to high pressure and cook for 45 minutes. Allow the pressure to release naturally for 15 minutes. Skim off any excess fat.
- Prepare the Sauce: Remove the short ribs from the Instant Pot and strain the broth. Heat the strained broth with a beurre manié, a mixture of softened butter and flour. Bring to a boil, stirring continuously, until the sauce thickens and coats the back of a spoon. Adjust seasoning as needed.
- Serve: Return the short ribs to the sauce or serve separately. Garnish with chopped chives if desired.
Enjoy this indulgent French classic, perfect for a special occasion or a refined dinner experience.