This classic Julia recipe is loaded with flavor and a delectable treat for your tastebuds. The savory sauce with notes of rosemary and thyme pair perfectly with the beef and makes an exceptionally flavorful gravy to serve this delightful meal with over creamy, buttery potatoes.
Julia Child Braised Beef Short Ribs
Description
These delicious Beef Short Ribs are Braised and slow roasted in a savory broth with notes of rosemary and thyme.
Elements:
Tutorial
-
Preheat the oven to 350*.
Place a Dutch Oven on the stove top and add 1 Tbsp of the oil. Heat over medium and add the onions and carrots. Cook for 4-5 minutes and remove from the pan reserving them in a bowl or on a plate.
Season the short ribs with salt and pepper and coat with flour on all sides. Add an additional Tbsp of oil to the heated Dutch Oven and sear the ribs on all sides over high heat in batches. You don't want to crowd the meat. You'll create steam instead of browning so always do smaller batches and transfer them to a plate when done.
Deglaze the pan with the wine being sure to scrape those bits of deliciousness stuck to the bottom of the pan with a wooden spoon. Allow the wine to softly boil for 5 minutes. This cooks the alcohol out and leaves behind the full-bodied flavors.
Next add the beef stock, tomato paste and salt and pepper to taste.
Transfer the ribs, carrots and onions back into the Dutch oven and top with a few fresh sprigs of rosemary and thyme. Pu the cover on and roast for 2 hours in the oven.
After 2 hours, reduce the temperature to 300* and roast for an additional 20-30 minutes with the lid still on.
Remove the pan from the oven when done and allow to rest for 20 minutes before removing the cover.
Serve over creamy mashed potatoes. Bon Appetite!
Leave a Reply