Description
Legendary chef Julia Child’s braised short ribs showcase classic French culinary techniques with tender, rich meat slowly cooked in red wine. Rich, meltingly delicious meat promises a hearty meal you’ll savor with deep satisfaction.
Ingredients
Scale
- 3.5 lbs (1.6 kg) beef short ribs
- 4 slices bacon, cut into 0.5-inch pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 6 sprigs fresh thyme, leaves stripped
- 1 bay leaf
- 1 cup dry sherry
- 1 quart (4 cups/946 ml) beef broth
- 2 tbsps all-purpose flour
- Salt to taste
- Ground black pepper to taste
Instructions
- Preparation: Preheat oven to 350°F (175°C) and gather all necessary ingredients for a seamless cooking experience.
- Bacon Rendering: Crisp bacon in a large skillet over medium-high heat until golden, transferring the rendered pieces to a Dutch oven while preserving the flavorful fat.
- Meat Searing: Season short ribs with salt and black pepper, then caramelize in bacon drippings over high heat until each side develops a rich, brown crust. Layer the browned ribs in the Dutch oven, sprinkling thyme and bay leaf throughout.
- Aromatics and Roux: Sauté onions until translucent, add garlic briefly, then incorporate flour to create a smooth, nutty roux. Cook until the mixture turns light golden and releases a fragrant aroma.
- Liquid Integration: Deglaze the skillet with dry sherry, scraping up concentrated flavor bits. Pour the onion-sherry mixture over the ribs, then add beef broth, stirring to combine all elements harmoniously.
- Braising Process: Cover the Dutch oven and place in the preheated oven. Slowly braise for 2 hours until the meat becomes extraordinarily tender and effortlessly separates with a fork.
- Sauce Refinement: Remove ribs and transfer to a serving platter. Reduce the braising liquid on the stovetop over high heat, stirring occasionally until it transforms into a glossy, concentrated sauce.
- Final Presentation: Drizzle the reduced sauce over the short ribs, garnish with crispy bacon pieces, and serve immediately while piping hot.
Notes
- Master Meat Selection: Choose well-marbled, thick-cut short ribs for maximum tenderness and rich, deep flavor profile.
- Searing Secrets: Achieve golden-brown crust by patting meat dry before searing and using high, consistent heat to lock in juices.
- Patience Pays Off: Low and slow braising transforms tough meat into melt-in-your-mouth texture, so resist rushing the cooking process.
- Sauce Enhancement: Reduce braising liquid to concentrate flavors, creating a glossy, restaurant-quality finishing sauce that elevates the entire dish.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 120 mg