Description
Julia Child’s braised short ribs showcase French culinary mastery with tender meat melting off the bone. Rich red wine sauce and classic herbs elevate this hearty dish, promising a delicious journey through French country cooking you’ll savor with each luxurious bite.
Ingredients
Scale
Meat:
- 3.5 pounds beef short ribs
- 4 slices bacon, cut into 0.5-inch pieces
Aromatics and Seasonings:
- 1 onion, diced
- 3 cloves garlic, minced
- 6 sprigs fresh thyme, leaves stripped
- 1 bay leaf
- Salt to taste
- Ground black pepper to taste
Liquids and Thickeners:
- 1 cup dry sherry
- 1 quart (4 cups/946 milliliters) beef broth
- 2 tablespoons all-purpose flour
Instructions
- Prepare the cooking environment by heating the oven to 350°F (175°C) and assembling all necessary ingredients on the workspace.
- Render bacon in a large skillet over medium-high heat until crisp and golden, approximately 10 minutes. Transfer the crispy bacon to a Dutch oven, reserving the rendered fat in the skillet.
- Season short ribs generously with salt and black pepper. Sear the meat in the bacon drippings over high heat, browning each side for 3 to 5 minutes to develop a rich, caramelized exterior. Carefully transfer the browned ribs to the Dutch oven, sprinkling thyme and bay leaf over the meat.
- Reduce skillet heat to medium and sauté diced onions until they become translucent and lightly golden, about 5 to 10 minutes. Add minced garlic and cook for an additional 30 seconds to release its aromatic oils.
- Incorporate flour into the onion-garlic mixture, stirring continuously to create a smooth roux. Cook for 1 to 3 minutes until the mixture turns a light golden brown and develops a nutty fragrance.
- Deglaze the skillet with dry sherry, scraping up any browned bits from the bottom. Allow the liquid to reduce and concentrate for approximately 2 minutes. Pour the onion-sherry mixture into the Dutch oven with the short ribs.
- Add beef broth to the Dutch oven, seasoning with additional salt to taste. Gently stir to combine all ingredients and bring the liquid to a gentle simmer.
- Cover the Dutch oven and transfer to the preheated oven. Braise the short ribs for 2 hours, or until the meat becomes extremely tender and easily pulls apart with a fork.
- Remove the ribs from the Dutch oven and arrange on a serving platter. Place the Dutch oven back on the stovetop over high heat to reduce the sauce, stirring occasionally until it thickens to a rich, glossy consistency.
- Drizzle the reduced sauce over the short ribs, garnishing with the reserved crispy bacon pieces. Serve immediately while hot and enjoy the deeply flavored dish.
Notes
- Develop a deep, caramelized exterior by meticulously browning short ribs on all sides, which locks in robust flavors and creates a stunning golden crust that elevates the entire dish.
- Select vibrant, fragrant fresh thyme sprigs for an aromatic boost that transforms the braising liquid with its earthy, herbaceous notes, unlike dried alternatives that lack intensity.
- Pause after baking and allow short ribs to rest quietly, giving meat fibers a chance to reabsorb precious cooking juices and ensure maximum tenderness when serving.
- Remove excess surface fat by gently skimming the sauce with a spoon, resulting in a cleaner, more refined presentation that highlights the rich meat’s natural flavors.
- Manipulate sauce thickness by simmering on high heat, watching carefully as liquid reduces and concentrates, creating a luxurious, clingy consistency that perfectly coats each succulent bite.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 590 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg