I absolutely love this dish! It smells amazing and the meat is fork-tender and luxurious.

These French Braised Short Ribs are a testament to slow cooking, resulting in incredibly tender, fall-off-the-bone beef bathed in a rich and deeply flavorful red wine sauce. This elegant dish is perfect for a special occasion or a comforting weekend meal.

French Braised Short Ribs in a Red Wine Sauce

Ingredients:

Instructions:

1. Season and Dredge Short Ribs: Season the short ribs generously on all sides with kosher salt and freshly cracked black pepper. Dredge the seasoned short ribs thoroughly in 2 cups of all-purpose flour, shaking off any excess.
2. Sear Short Ribs: Heat the vegetable oil in a large rondeau or a heavy-bottomed pot over high heat. Carefully place the floured short ribs in the hot oil and cook until they are deeply browned on all sides. This step adds significant flavor to the dish.
3. Sauté Vegetables: Add the bias-cut carrots, bias-cut celery, and roughly chopped leeks to the pan with the seared short ribs. Cook the vegetables over medium heat until they begin to soften and become translucent, about 5-7 minutes.
4. Add Tomato Paste: Stir in the tomato paste and cook for another 2 to 3 minutes, stirring constantly. This will deepen the flavor of the sauce. Season the vegetables with a pinch of salt and pepper.
5. Deglaze with Red Wine: Pour the red wine into the pan and bring it to a simmer, scraping up any browned bits from the bottom of the pan (this is called deglazing). Let the wine reduce slightly for a few minutes.
6. Transfer to Instant Pot (or Oven): Transfer the short ribs and the vegetable mixture, including the red wine, to an Instant Pot. Add the beef broth, fresh thyme sprigs, and fresh rosemary sprig.
   • Instant Pot: Secure the lid and cook on high pressure for 45 minutes, followed by a natural pressure release for 15 minutes. After 15 minutes, release any remaining pressure manually.
   • Oven: If you do not have an Instant Pot, transfer the mixture to a Dutch oven or oven-safe pot with a tight-fitting lid. Cover and cook in a preheated 350°F (175°C) oven for 2 to 3 hours, or until the meat is fork-tender and easily falls off the bone.
7. Skim Fat and Strain Broth: Once the short ribs are cooked, carefully remove them from the Instant Pot (or Dutch oven) and set them aside. Skim off any excess fat from the surface of the cooking liquid. Strain the remaining broth through a fine-mesh sieve into a separate saucepan, discarding the solids.
8. Make Beurre Manié: In a small bowl, mash together the softened butter and the remaining 2 tablespoons of all-purpose flour with a fork until a smooth paste (beurre manie) forms.
9. Thicken the Sauce: Heat the strained broth in the saucepan over medium heat. Gradually whisk in small pieces of the beurre manie. Bring the mixture to a gentle boil, stirring constantly, until the sauce thickens and coats the back of a spoon. Taste the sauce and adjust the seasoning with salt and pepper as needed.
10. Serve: Return the braised short ribs to the thickened red wine sauce in the saucepan and heat through gently. Serve the French Braised Short Ribs hot, garnished with chopped fresh chives if desired. They are delicious served with mashed potatoes, polenta, or crusty bread to soak up the rich sauce. Enjoy this elegant and flavorful dish!