We are launching a five-part weekly series on classic French cooking, this week we’re sharing an awesome classic red wine braised short ribs recipe.
A few weeks ago we reached out to All-Clad Canada on Twitter because we love the cookware, when we told them we wanted to create a series of videos with classic French techniques and they offered to give us some pots to make it happen.
I’ve never seen Dave so happy.
I really like this recipe because while Dave is a chef, it’s actually a pretty easy recipe for anyone to make and you can really impress your friends with classic french recipes.
What Kind of Ribs?
You can buy short ribs two ways, either cut along the bone so you get nice long pieces, often called “English style” or cut across the bone, which are sometimes called Miami-style or braising style. If you go to a butcher shop you’ll have both options but in a supermarket they’ll likely only have braising style – which is what you need.
The key to a great braised short ribs dish is browning the ribs well as it builds the foundation for flavour so don’t be afraid to sear on the beef ribs on high.
What Kind of Wine?
We used pinot noir for this but you can choose any red wine you love. Remember that the braising intensifies the flavour so pick something you love to drink. This is not the time to buy “cooking wine” at the supermarket.
How to Make a Cartouche
In the video you’ll see Dave making a parchment paper lid to cover the braised short ribs, which is called a cartouche. It may seem odd to add a parchment lid since he already has a lid for the pan but it’s a very classic French technique. Essentially the cartouche controls the rate of evaporation, which is essential in a braised short ribs recipe because the parchment lid traps the moisture so that it never leaves the braised short ribs while concentrating the flavour as it braises.
Here’s a great step-by-step instruction on how to make a cartouche.
- 1lb beef short ribs
- 2 large carrots, diced
- 3 stalks celery, diced
- 2 shallots, diced
- 2 garlic cloves, sliced
- 2 cups veal stock
- 1 cup red wine
- 2 bay leaves
- 6 peppercorns
- 5 sprigs thyme + 3 tbsp chopped thyme
- 2 Tbsp vegetable oil
- Heat pan over high heat.
- Add 2 tablespoons canola oil.
- Season short ribs with kosher salt.
- When oil is lightly smoking add fatty side of short ribs to pan until crispy and brown. Flip over and sear bone side. Remove from pan.
- Discard half of oil in pan.
- Add mirepoix (carrot, celery, shallot) and aromatics (peppercorn and bay leaf) and saute over medium high heat.
- Add parchment cartouche and close with lid.
- Braise in oven at 350F for 2-3 hours, or until tender.
- Remove short ribs from pan, add sprigs of thyme. Bring to a boil and reduce liquid by half.
- Strain. Add liquid back to pan and reduce by half again.
- Add short ribs into reduced liquid and chopped thyme. Baste meat with sauce until it's glazed.
- Pair with spicy greens and enjoy!
If you have this braised short ribs recipe let us know how it went in the comments below.