Plat-de-côtes de bœuf – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
France Servings: Serves 4-6
France Servings: Serves 4-6The ‘Plat-de-côtes de bœuf’, also known as beef short ribs, is a traditional French dish that embodies the art of slow cooking, capturing the rustic flavors of the French countryside. Originating from the rural regions of France, this dish highlights the French cuisine’s dedication to depth of flavor and simplicity. The beef ribs are typically caramelized before being braised slowly with vegetables and herbs, resulting in tender, melt-in-your-mouth meat that’s infused with the robust flavors of its accompanying ingredients. Perfect for a cozy family meal or a festive gathering, this dish honors the spirit of communal dining and culinary craftsmanship.
Ingredients
- beef short ribs – 2 kg / 4.4 lbs
- olive oil – 2 tbsp / 30 ml
- onions, diced – 2 large / 300 g
- carrots, diced – 3 medium / 200 g
- celery stalks, diced – 2 stalks / 100 g
- garlic cloves, minced – 4 cloves / 15 g
- red wine – 750 ml / 25 oz
- beef stock – 1 liter / 4 cups
- tomato paste – 2 tbsp / 40 g
- thyme sprigs – 6 sprigs
- bay leaves – 2 leaves
- salt – to taste
- pepper – to taste
Instructions
- Preheat the oven to 160°C (320°F).
- Season the beef short ribs generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs until browned on all sides. Remove and set aside.
- In the same pot, add onions, carrots, and celery. Cook until onions are golden brown.
- Stir in the garlic and cook for another minute.
- Add the tomato paste, stirring well to incorporate with the vegetables.
- Deglaze the pot with red wine, allowing it to reduce by half.
- Return the ribs to the pot, pour in the beef stock, and add thyme and bay leaves.
- Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is tender.
- Remove ribs from the pot. Strain the sauce if desired. Serve ribs with sauce on top.
Substitutions
- red wine -> beef broth and a tablespoon of balsamic vinegar
- olive oil -> canola oil
- beef short ribs -> pork ribs
Enhancements in the Next Evolution
- Add a bouquet garni for enhanced aroma.
- Include mushrooms for additional umami flavor.
- Experiment with different wine varieties like a full-bodied Pinot Noir.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
