All Recipes

French Braised Short Ribs in a Red Wine Sauce






French Braised Short Ribs in a Red Wine Sauce


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

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. 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.


Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button