French-Style Braised Beef Short Ribs
in Carrots, Celery, Thyme and Wine!
7 lbs beef short ribs
2 tbsp fresh thyme leaves + 4 whole sprigs thyme
1 tbsp freshly cracked black pepper (or to taste)
2 tbsp kosher salt (or to taste)
3 tbsp olive oil (or vegetable oil)
1 cup diced onions
1/3 cup diced carrots
1/3 cup diced celery
2 bay leaves
2 tablespoons balsamic vinegar
1.5 cups dry white wine (e.g. Chardonnay)
2.5 cups full-bodied red wine (e.g. Cabernet Sauvignon)
6 cups beef stock
4 sprigs flat-leaf parsley
Take a large non-reactive bowl like glass or stainless steel, and add in 6 to 7 lbs. of beef short ribs. Add in 2 tbsp of fresh thyme leaves, 1 tbsp freshly cracked black pepper, and about 2 tbsp kosher salt. Rub the seasoning into the meat. Cover with plastic wrap and marinate at room temp for 2 hours, or in the fridge overnight.
Preheat your oven to 325 F (160 C). Heat Dutch oven on your stage over high heat for 3 minutes. Add in 3 tbsp olive oil. When oil is very hot, place short ribs and sear them until they are nicely browned on all sides. You will have to sear the meat in batches. When the ribs are nicely browned, transfer them onto a plate to rest.
When all the meat is seared, turn the flame down to medium, add 1 cup of diced onions, 1/3 cup of diced carrots, 1/3 cup of diced celery, 4 sprigs of thyme, and 2 bay leaves. Stir with a wooden spoon scraping up all the crusty bits in the pan. Cook for 8 minutes.
Add 2 tbsp of balsamic vinegar, 1 1/2 cups dry white wine (e.g. chardonnay), and 2 1/2 cups of a full-bodied red wine (e.g. cabernet sauvignon). Turn heat up to high and boil down the liquid by about half.
When liquid has reduced by half, add 6 cups beef stock and bring to a boil. Add ribs back into the pot. Then place 4 sprigs of flat-leaf parsley around the meat. Cover tightly with Dutch oven lid.
Place Dutch into the oven, and braise the ribs at 325 (160 C) for 3 hours.
Remove the Dutch oven from the oven. Let the ribs rest in their juices for 10 minutes. Turn the oven temperature up to 400 F (205 C). Lay the ribs onto a large baking sheet. Remove and discard the bones from the meat, as well as the parsley, large thyme sprigs, and bay leaves from the braising liquids.
Bake the boneless short ribs at 400 F for 10 to 15 minutes to brown them.
In the meantime, place the braising liquids in the Dutch oven on the stove over medium-high heat for about 5 to 10 minutes, to reduce the liquid.
We recommend serving the browned ribs with mashed potatoes and vegetables (or whatever sides you like), and spoon some of the reduced braising juices over the ribs. Enjoy!