Taking Short Ribs to France
- lori1072
- 14 hours ago
- 3 min read
Updated: 4 hours ago
One of our customers recently emailed use a great recipe he found for our short ribs. He made it sound so good we hounded him for the recipe so we could share it with you all. Bon Appetit!
Dutch Oven
*Slow cooker and Instant Pot instructions at the bottom
Ingredients
3Tablespoonsolive oil
1yellow onion- diced
3carrots-chopped
8 whole beef short ribs-bone-in
salt and pepper to taste
1/4cup all-purpose flour
1 cup dry red wine,(such as Cote du Rhone or Pinot Noir)
2 1/2 cup beef broth
2 Tablespoons tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
Instructions
• Preheat oven to 350 degrees F.
• In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over
medium high heat. Add onion and carrots and cook for a few minutes, stirring
constantly. Remove veggies to a plate.
• Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more
tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides,
about 45 seconds per side. Remove to a plate.
• Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned
bites of flavor. Bring to a boil and cook 2 minutes.
• Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth
and add additional seasonings, if needed.
• Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
• Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then
reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be
very tender, nearly falling off the bone.
• Remove the pan from oven and allow rest for 20 minutes, with the lid on, before
serving. Skim off any fat that has risen to the top of the liquid, before serving.
• Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
• Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending
on the freshness of your ingredients.
We have another great blog on making your own broth using our beef bones.
Notes
Slow Cooker: Follow steps 1-4 of the recipe and then transfer everything to your slow cooker. Cook on low for 6-8 hours.
Instant Pot: Turn the IP to sauté setting. Add 1 tablespoon of oil to the pot. Once hot add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate. Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate. Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Cook 2 minutes. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot. Cook on Manual/High pressure for 45 minutes. Allow the pressure to release for 15 minutes before removing the lid.
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