Equipment
Ingredients
Short Ribs
- 2270 g beef short ribs, cut flanken- or English-style
- salt
- black pepper
- 30 ml olive oil, for searing
Braising Liquid and Aromatics
- 100 g onion, halved
- 2 cloves
- 2 bay leaf
- 33 g tomato paste
- 475 ml red wine
- 950 ml beef broth, heated
- 950 ml chicken broth, heated
Vegetables
- 910 g carrot, peeled and cut into 5-7cm lengths
- 100 g leek, diced
- 27 g butter
- 10 g potato starch
Garnish
- 9 g parsley, chopped
- 6 g chives, finely cut
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 936 kcal
- Protein
- 93 g
- Carbohydrates
- 42 g
- Fat
- 38 g
- Fiber
- 7 g
- Sugar
- 13 g
- Sodium
- 2359 mg
- Saturated Fat
- 15 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 259 mg
- Potassium
- 2597 mg
- Calcium
- 156 mg
- Iron
- 12.0 mg
- Magnesium
- 133 mg
- Phosphorus
- 994 mg
- Zinc
- 31.5 mg
- Vitamin A
- 1466 mcg
- Vitamin C
- 19 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 3.1 mg
- Vitamin K
- 69 mcg
- Vitamin B6
- 2.0 mg
- Vitamin B12
- 12.7 mcg
- Thiamin
- 0.52 mg
- Riboflavin
- 1.00 mg
- Niacin
- 23.0 mg
- Folate
- 83 mcg
- Water
- 784 g
- Alcohol
- 8 g
Sources: USDA FoodData Central
Method
Season the beef short ribs liberally with salt and pepper.
Let the seasoned ribs rest at room temperature for 1 hour to allow the seasoning to penetrate.
Preheat the oven to 175°C (350°F).
Heat olive oil in a large cast-iron skillet over medium-high heat. Sear the ribs in batches for 4-5 minutes per side until deeply browned, then transfer to a Dutch oven.
Press two cloves and one bay leaf into the cut side of each onion half.
Place the onions cut-side down in the skillet. Cook for 1-2 minutes until browned, then move them to the Dutch oven.
Add tomato paste and red wine to the skillet. Simmer while scraping the bottom with a wooden spoon to release browned bits.
Pour the wine mixture and heated broth into the Dutch oven. Cover tightly and bake for 2 to 2.5 hours until the meat is tender.
Remove the pot from the oven and skim any liquid fat from the surface of the braising liquid.
Boil the carrots in salted water for 8-10 minutes until tender. Drain and reserve 120ml (1/2 cup) of the cooking water.
Melt butter in a saucepan over medium-high heat. Sauté leeks until soft, then stir in the carrots and reserved water. Cover and steam for 5 minutes.
Transfer the ribs to a platter. Boil the braising liquid on the stovetop, whisking in the starch slurry for 1 minute to thicken.
Pour the sauce over the ribs. Serve with the carrot and leek mixture, garnished with parsley and chives.
Chef's Notes
- This dish is better the next day as the flavors meld and the beef absorbs more braising liquid.
Storage
Refrigerator: 4 days — Flavor improves after 24 hours.
Freezer: 3 months — Freeze in braising liquid to prevent drying.
Reheating: Simmer gently in a covered pot over medium-low heat until internal temperature reaches 74°C/165°F.
Troubleshooting
Meat is still tough after 2.5 hours
Cause: Oven temperature fluctuation or lid was not sealed tightly, allowing moisture to escape.
Fix: Continue braising in 30-minute increments until fork-tender.
Prevention: Ensure the Dutch oven lid is heavy and fits properly; use a layer of foil under the lid if necessary.
Sauce is excessively greasy
Cause: High fat content in the short ribs was not sufficiently skimmed.
Fix: Use a fat separator or chill the liquid so fat solidifies on top for easy removal.
Prevention: Trim excess exterior fat from ribs before searing.
Cultural Context
Red wine-braised short ribs, often referred to as 'Boeuf Bourguignon' in its most famous iteration, is a quintessential French dish deeply rooted in the Burgundy region. Traditionally, this slow-cooked marvel was a peasant dish, utilizing tougher cuts of beef that became incredibly tender and flavorful through long, slow braising in red wine, a local specialty. It's a dish often associated with celebratory meals and cold weather, embodying comfort and rich, rustic French cuisine.
