{"id":4286,"date":"2023-12-11T11:00:23","date_gmt":"2023-12-11T16:00:23","guid":{"rendered":"https:\/\/french-barn.com\/blog\/?p=4286"},"modified":"2023-12-11T11:00:25","modified_gmt":"2023-12-11T16:00:25","slug":"braised-beef-short-ribs-in-red-wine-burgundy","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/from-the-oven\/braised-beef-short-ribs-in-red-wine-burgundy","title":{"rendered":"Braised Beef Short Ribs in Red Wine (Burgundy)\u00a0"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

There is something so special (not to mention delicious) about a perfectly braised beef short rib that is fall-off-the-bone tender. Quite possibly one of my favourite dishes to eat & serve. With the cold weather upon us & the holidays just around the corner, this is certainly a dish you will be proud to make for loved ones this season. <\/p>\n\n\n\n

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The short ribs are first seared on the stovetop & then slow-cooked for hours in a Dutch oven. It is important to get a good sear, as this adds a lot of flavour to the overall dish. For the sauce, I recommend using a dry red Burgundy wine (such as pinot noir), which are wines made in the Burgundy region of eastern France. Remember, always cook with a wine that is good enough to drink. This recipe ensures there is just enough leftover for the chef to enjoy a glass as the dish slow cooks away!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

I always serve this dish family-style over a bed of creamy mashed potatoes. The juices from the gravy infuse into the mashed potatoes making everything perfectly saucey & flavourful. For a holiday gathering or family supper, simply serve this alongside roasted carrots or green beans for the perfect dinner. Now, who is bringing dessert?<\/p>\n\n\n\n

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<\/p>\n\n\n\n

Happy holidays! Wishing everyone a wonderful & cozy season ahead. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

<\/p>\n\n\n\n

Braised Beef Short Ribs in Red Wine (Burgundy) <\/h3>\n\n\n\n

Prep: 45 minutes
Cook: 3 hours
Serves: 6 <\/p>\n\n\n\n

Ingredients:<\/p>\n\n\n\n

    \n
  • 5 lbs bone in beef short ribs, cut into 6 pieces<\/li>\n\n\n\n
  • Salt & pepper, to taste<\/li>\n\n\n\n
  • 3 tablespoons avocado oil<\/li>\n\n\n\n
  • 3 shallots, diced<\/li>\n\n\n\n
  • 2 medium cooking onions, diced<\/li>\n\n\n\n
  • 2 medium carrots, peeled & diced<\/li>\n\n\n\n
  • 3 celery stalks, diced<\/li>\n\n\n\n
  • 3 tablespoons all-purpose flour<\/li>\n\n\n\n
  • 2 tablespoons double concentrated tomato paste<\/li>\n\n\n\n
  • 2 cups dry red wine, such as pinot noir<\/li>\n\n\n\n
  • 4 cups low-sodium beef stock\u00a0<\/li>\n\n\n\n
  • 4 sprigs fresh thyme<\/li>\n\n\n\n
  • 4 sprigs fresh rosemary<\/li>\n\n\n\n
  • 4 springs fresh oregano<\/li>\n\n\n\n
  • 2 dried bay leaves<\/li>\n\n\n\n
  • 1 head of garlic, sliced crosswise<\/li>\n\n\n\n
  • Creamy mashed potatoes, for serving<\/li>\n<\/ul>\n\n\n\n

    <\/p>\n\n\n\n

    Directions:<\/p>\n\n\n\n

      \n
    1. Preheat oven to 325(f) degrees. Generously season short ribs with salt & pepper.<\/li>\n\n\n\n
    2. To a Dutch oven over medium heat add the avocado oil. Working in batches, sear the short ribs on each side until well browned. Remove & set aside.<\/li>\n\n\n\n
    3. In the same Dutch oven add the shallots, onions, carrots & celery. Cook until the vegetables begin to soften, about 5 minutes.<\/li>\n\n\n\n
    4. Stir in the tomato paste & flour until incorporated. Add the red wine & the short ribs. Bring to a simmer & continue cooking until the wine reduces by half.<\/li>\n\n\n\n
    5. Add the beef stock, thyme, rosemary, oregano, bay leaves & garlic.<\/li>\n\n\n\n
    6. Cover with a lid & transfer to oven. Cook for about 3 hours, until the meat begins to pull away from the bone. For the last 20 minutes, remove the lid to allow the sauce to thicken slightly.<\/li>\n\n\n\n
    7. Remove from oven & season to taste with salt if necessary. Discard garlic, bay leaves & herb stems. <\/li>\n\n\n\n
    8. Transfer mashed potatoes to a serving place, top with the short ribs & spoon over the sauce. Enjoy!<\/li>\n<\/ol>\n\n\n\n
      \"\"<\/figure>\n\n\n\n

      <\/h2>\n\n\n\n
      \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

      There is something so special (not to mention delicious) about a perfectly braised beef short rib that is fall-off-the-bone tender.<\/p>\n","protected":false},"author":7,"featured_media":4293,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[69,2,71],"tags":[59,413,411],"class_list":["post-4286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-the-oven","category-food-wine","category-classics","tag-beef","tag-burgundy","tag-short-ribs"],"yoast_head":"\nBraised Beef Short Ribs in Red Wine (Burgundy)\u00a0<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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She is the creator of the lifestyle blog Hey Modest Marce & author of the cookbook Bake the Seasons (PRHC, 2019). Her focus is on creating simple, approachable & seasonal recipes, putting a modern twist on the classics. Follow her over at @modestmarce to see her latest culinary creations.","sameAs":["http:\/\/www.heymodestmarce.com\/","www.facebook.com\/modestmarce","https:\/\/x.com\/modestmarce"],"url":"https:\/\/french-barn.com\/blog\/author\/marcella"}]}},"_links":{"self":[{"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/posts\/4286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/comments?post=4286"}],"version-history":[{"count":15,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/posts\/4286\/revisions"}],"predecessor-version":[{"id":4311,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/posts\/4286\/revisions\/4311"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/media\/4293"}],"wp:attachment":[{"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/media?parent=4286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/categories?post=4286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/tags?post=4286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}