Ingredients with Measurements:
- 4 lbs beef short ribs
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
For the Sauce Espagnole:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 4 cups beef broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or large oven-safe pot, heat olive oil over medium-high heat. Season beef short ribs with salt and pepper, then sear them in the pot until browned on all sides. Remove the ribs from the pot and set aside.
3. In the same pot, sauté onion, carrots, celery, and garlic until softened, about 5 minutes.
4. Add beef broth, red wine, diced tomatoes, bay leaves, thyme, and rosemary to the pot. Bring to a boil, then reduce heat to low and let simmer for 5 minutes.
5. Return the beef short ribs to the pot, making sure they are submerged in the liquid. Cover the pot with a lid and transfer to the preheated oven.
6. Bake for 2-3 hours, or until the beef is tender and falling off the bone.
7. While the beef is cooking, prepare the Sauce Espagnole. In a separate saucepan, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
8. Add beef broth, onion, carrots, celery, garlic, tomato paste, thyme, and rosemary to the saucepan. Bring to a boil, then reduce heat to low and let simmer for 30 minutes, stirring occasionally.
9. Remove the bay leaves from the pot with the beef short ribs. Using a slotted spoon, transfer the ribs to a serving platter.
10. Pour the Sauce Espagnole over the beef short ribs, or serve on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 40g
Carbohydrates: 10g
Protein: 50g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or red grape juice.
- Dried thyme and rosemary can be substituted with fresh herbs.
Variations:
- Add chopped mushrooms to the pot with the vegetables for a richer flavor.
- Use a different cut of beef, such as chuck roast or brisket, instead of short ribs.
- Add a splash of balsamic vinegar to the Sauce Espagnole for a tangy twist.
Tips and tricks:
- Make sure to sear the beef short ribs before cooking them in the oven. This will help to lock in the flavor and juices.
- If the Sauce Espagnole is too thick, add more beef broth until desired consistency is reached.
- Let the beef short ribs rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the beef short ribs on a large platter with the Sauce Espagnole poured over the top. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
- Mashed potatoes
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Creamed spinach
- Grilled asparagus
- Roasted sweet potatoes
Troubleshooting advice:
- If the beef short ribs are tough, they may need to cook for a longer period of time.
- If the Sauce Espagnole is too thin, cook for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the beef short ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sauce Espagnole, also known as Spanish sauce, is a classic French sauce that originated in the 17th century. It is made by simmering beef broth with vegetables and herbs, then thickening it with a roux.
Flavor profiles:
The beef short ribs are rich and savory, while the Sauce Espagnole is hearty and flavorful with a hint of sweetness from the vegetables.
Serving suggestions:
Serve with a glass of red wine for a classic pairing.
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