Plat
French Onion Braised Short Ribs
3 h 30Pour 6Nutri-Score C€€€
C
3 h 30
3 h 30French Onion Braised Short Ribs
ce qu’il vous faut
Ingrédients
bone-in beef short ribsViandes2 kg
saltÉpices10 g
black pepper (freshly ground)Épices3 g
olive oilÉpicerie30 ml
yellow onions (thinly sliced)Fruits et légumes4 morceaux
unsalted butterProduits laitiers45 g
garlic (minced)Fruits et légumes4 morceaux
all-purpose flourÉpicerie16 g- Worcestershire sauceÉpicerie15 ml
- beef brothÉpicerie720 ml
dry red wine (optional)Boissons120 ml- fresh thyme (sprigs)Fruits et légumes6 morceaux
- fresh rosemary (sprigs)Fruits et légumes2 morceaux
par portion
Nutrition
720kcal
- Glucides
- 10 g
- Protéines
- 50 g
- Lipides
- 53 g
ce que vous utiliserez
Ustensiles
Cocotte
Pince de cuisine
Four
pas à pas
Préparation
- Étape 1
Season and sear the short ribs
- Pat the short ribs dry and season generously with salt and black pepper.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Sear the short ribs on all sides until deeply browned, then set aside.
- Étape 2
Caramelize the onions
- Lower the heat, add the butter and sliced onions to the pot.
- Cook, stirring occasionally, until the onions are soft and deeply golden.
- Étape 3
Add garlic and flour
- Stir in the minced garlic and cook until fragrant.
- Sprinkle over the flour and stir to coat the onions.
- Étape 4
Deglaze and build the braising liquid
- Pour in the Worcestershire sauce and the red wine, scraping up the browned bits.
- Add the beef broth and stir in the black pepper.
- Étape 5
Braise the short ribs
- Return the short ribs to the pot with the thyme, rosemary and bay leaves.
- Cover and transfer to a 160 °C oven until the meat is fork-tender.
- Étape 6
Rest and serve
- Discard the herb sprigs and bay leaves.
- Skim the fat from the sauce and serve the short ribs with the onion gravy.
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