Valentine’s Day is supposed to be decadent. Roses, chocolate, thoughtful gifts from/to the one you love. Special. So, your dinner should be pretty extraordinary too. Something hearty and full of flavor. This recipe for French Country Short Rib Stew is all of that and more!
A cross between French onion soup and a classic French beef stew, this dish is full of fresh aromatic herbs, chunks of succulent beef short rib meat and loads of onion and garlic.
Ok, so this isn’t a dish that you would serve early on in your relationship. You might want to save this dish for when you are truly comfortable with your honey. Because their isn’t enough Trident in the world to save you from this dish. But it’s entirely worth it. Trust me.
Dredging the meat in flour ensures that the broth thickens and searing the ribs in olive oil creates delicious crispy tidbits on the bottom of the pan. A generous splash of wine and a few scrapes with the backside of a wooden spoon, and those tidbits are going to flavor the stew as it cooks for a couple of hours in the oven. Can you feel the love yet?
And a stew would not be a stew without the requisite onions and carrots. Cooked in the leftover fat from the seared short ribs, the onions and carrots gain a lot of flavor and make us feel better knowing that there is a veggie in the dish. Veggies make everything look a little healthier, don’t they?
Once the short ribs have cooked for a good long time, it’s time to shred them. This will take no time at all because short ribs are such a tender meat. Just a few minutes with two forks and you’ll be good to go.
Enter the onions. A lot of them. As I said earlier, this is a cross between a stew and French onion soup. Four large onions are sliced and cooked until golden brown. Your home will smell like a French bistro. A more affordable French bistro, that is. You’d be shocked to see what they charge for this type of meal in a French restaurant.
Once the ribs are shredded and the onions are cooked, it’s back into the pot they go. A quick stir of the spoon to make sure everything is coated in that thick lustrous broth, and it’s time to put the stew into oven safe bowls.
- 4 lbs beef short ribs
- Kosher salt and fresh ground black pepper (to taste)
- 1 cup all purpose flour
- ¼ cup olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 4 garlic cloves, thinly sliced
- 1 cup red wine
- 1 14oz can diced tomatoes
- 4 cups beef broth
- 1 Tbsp fresh rosemary, minced
- 2 Tbsp fresh thyme, minced
- 1 French baguette, cubed and toasted
- 8oz Gruyere, shredded
- Preheat oven to 325º. Season short ribs with salt and pepper. Dredge in flour.
- Heat olive oil in a large Dutch oven over medium high heat. Cook short ribs in the oil until golden brown and crusty. About four minutes per side. Remove from oil and put on plate. Set aside.
- Reduce heat to medium and cook onions and carrots in leftover fat from ribs. Cook for five minutes. Add garlic, red wine, tomatoes, broth, herbs and short ribs. Cover with lid and place in oven. Cook for two and a half hours or until meat falls off the bones.
- Remove meat and place on a dish. Shred the beef.
- Using a strainer, separate the solids from the liquids. (i.e. the veggies) Skim the fat off of the strained liquid using a spoon or a fat separator.
- Once the fat is separated, add the veggies back to the liquid. Add the beef and onions and stir. Portion into oven safe bowls. Top with bread cubes and Gruyere.
- Bake in a 450º oven until brown and bubbly.