Hamdi Saidani This delicious Julia Child Braised Short Ribs recipe is a simple yet comforting meal that’s perfect for any occasion. With tender, melt-in-your-mouth beef and a rich, savory sauce, it’s easy to prepare and can be made with everyday ingredients. The crispy bacon adds an irresistible touch to this hearty dish.
Ingredients Needed
- 4 slices bacon, cut into ½-inch pieces
- 3 ½ pounds beef short ribsSalt and ground black pepper to taste
- 6 sprigs fresh thyme, leaves stripped
- 1 bay leaf1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup dry sherry
- 1 quart (4 cups) beef broth
How To Make Braised Short Ribs
- Preheat the Oven & Prepare Ingredients: Preheat your oven to 350°F (175°C). Gather all your ingredients before starting the recipe.
- Cook the Bacon: In a large skillet, cook the bacon over medium-high heat for about 10 minutes, or until evenly browned. Transfer the crispy bacon to a Dutch oven, keeping the bacon drippings in the skillet.
- Brown the Short Ribs: Season the short ribs generously with salt and black pepper. In the skillet with the bacon drippings, heat over high heat. Brown the ribs on all sides for about 3 to 5 minutes per side. Transfer the browned ribs to the Dutch oven and add the thyme and bay leaf. Set aside.
- Sauté the Onion & Garlic: Lower the heat to medium. Cook the diced onion in the skillet for 5 to 10 minutes, or until soft and golden. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Roux: Whisk the flour into the onion-garlic mixture, stirring for 1 to 3 minutes, until the mixture forms a paste and becomes light golden brown.
- Add Sherry & Beef Broth: Pour in the dry sherry and cook for about 2 minutes, or until thick and hot. Transfer the onion-sherry mixture to the Dutch oven. Pour in the beef broth, season with salt, and bring everything to a simmer. Cover with a lid.
- Braise the Ribs: Transfer the Dutch oven to your preheated oven. Let the short ribs braise for about 2 hours, or until the meat is fork-tender.
- Reduce the Sauce: Once the ribs are done, remove them from the Dutch oven and place them on a serving dish. Set the Dutch oven over high heat and bring the sauce to a boil. Let it reduce for 10 minutes until it thickens slightly.
- Serve: Spoon the reduced sauce over the short ribs before serving. Enjoy!
Recipe Tips
- Brown the Short Ribs Well: Browning the short ribs on all sides creates a deeper, richer flavor in the dish. Don’t rush this step!
- Use Fresh Thyme: Fresh thyme adds a fragrant aroma and enhances the flavor. Dried thyme won’t give the same freshness.
- Let the Ribs Rest After Baking: After braising, allow the ribs to rest for a few minutes before serving. This helps keep the juices inside the meat.
- Skim Off Excess Fat: Before serving, you can skim off excess fat from the sauce for a smoother, cleaner flavor.
- Adjust the Sauce Consistency: If the sauce is too thin, let it simmer on high heat for a few more minutes until it thickens to your liking.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Braised Short Ribs cool to room temperature before storing them in an airtight container. Keep them in the fridge for up to 3 days.
- Freeze: After cooling, place leftover Braised Short Ribs in a freezer-safe container or bag. Freeze for up to 3 months. To reheat, thaw overnight in the fridge, then heat in a pot or oven until hot.
- Reheating: Reheat Braised Short Ribs in the oven at 350°F for 15 to 20 minutes or in a pot over low heat until warmed through, adding a little beef broth to keep the sauce from drying out.
Nutrition Fact
Serving Size: 1 serving (3 oz or 85g)
- Calories: 183
- Total Fat: 15.3g
- Saturated Fat: 6.6g
- Cholesterol: 60mg
- Sodium: 60mg
- Potassium: 300mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 23g
More Julia Child Recipes:
Julia Child Braised Short Ribs
Description
This delicious Julia Child Braised Short Ribs recipe is a simple yet comforting meal that’s perfect for any occasion. With tender, melt-in-your-mouth beef and a rich, savory sauce, it’s easy to prepare and can be made with everyday ingredients. The crispy bacon adds an irresistible touch to this hearty dish.
Ingredients
Instructions
- Preheat the Oven & Prepare Ingredients: Preheat your oven to 350°F (175°C). Gather all your ingredients before starting the recipe.
- Cook the Bacon: In a large skillet, cook the bacon over medium-high heat for about 10 minutes, or until evenly browned. Transfer the crispy bacon to a Dutch oven, keeping the bacon drippings in the skillet.
- Brown the Short Ribs: Season the short ribs generously with salt and black pepper. In the skillet with the bacon drippings, heat over high heat. Brown the ribs on all sides for about 3 to 5 minutes per side. Transfer the browned ribs to the Dutch oven and add the thyme and bay leaf. Set aside.
- Sauté the Onion & Garlic: Lower the heat to medium. Cook the diced onion in the skillet for 5 to 10 minutes, or until soft and golden. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Roux: Whisk the flour into the onion-garlic mixture, stirring for 1 to 3 minutes, until the mixture forms a paste and becomes light golden brown.
- Add Sherry & Beef Broth: Pour in the dry sherry and cook for about 2 minutes, or until thick and hot. Transfer the onion-sherry mixture to the Dutch oven. Pour in the beef broth, season with salt, and bring everything to a simmer. Cover with a lid.
- Braise the Ribs: Transfer the Dutch oven to your preheated oven. Let the short ribs braise for about 2 hours, or until the meat is fork-tender.
- Reduce the Sauce: Once the ribs are done, remove them from the Dutch oven and place them on a serving dish. Set the Dutch oven over high heat and bring the sauce to a boil. Let it reduce for 10 minutes until it thickens slightly.
- Serve: Spoon the reduced sauce over the short ribs before serving. Enjoy!
Notes
- Brown the Short Ribs Well: Browning the short ribs on all sides creates a deeper, richer flavor in the dish. Don’t rush this step!
- Use Fresh Thyme: Fresh thyme adds a fragrant aroma and enhances the flavor. Dried thyme won’t give the same freshness.
- Let the Ribs Rest After Baking: After braising, allow the ribs to rest for a few minutes before serving. This helps keep the juices inside the meat.
- Skim Off Excess Fat: Before serving, you can skim off excess fat from the sauce for a smoother, cleaner flavor.
- Adjust the Sauce Consistency: If the sauce is too thin, let it simmer on high heat for a few more minutes until it thickens to your liking.
Julia Child Braised Short Ribs
