French · Dinner
French Roast Beef Ribs (High-Protein)
Bone-in beef short ribs are seared then oven-roasted with red wine, garlic and thyme until fork-tender, plated over white beans stirred with parsley and mustard. Rich pan jus and roasted carrots round out this classic French bistro-style braise.
$9
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
621Calories
50.2gProtein
30.1gFat
27.5gCarbs
6.4gSugar
7.8gFiber
890mgSodium
148mgChol
10.7gSat Fat
1220mgPotassium
128mgCalcium
6.4mgIron
4.2mcgVitamin B12
8.8mgVitamin C
gluten-free
protein-rich
high-fiber
low-carb
high-protein
Instructions
1
Prep
Pat the beef short ribs dry with paper towel and season all over with salt and black pepper.
2
Sear
Heat olive oil in a heavy ovenproof pot over medium-high heat and sear the ribs on all sides for 6 minutes until deeply browned on every face.
3
Saute
Add the onion, carrot and minced garlic to the pot and cook over medium heat for 4 minutes until the onion turns translucent.
4
Braise
Pour in red wine and scrape up browned bits, then add beef stock, tomato paste, thyme and bay leaf. Nestle ribs into liquid, cover and braise at 300°F for 2.5 hours.
5
Finish
Stir cooked beans, chopped parsley and Dijon mustard together in a saucepan over low heat for 2 minutes until warmed through and glossy.
6
Plate
Spoon mustard beans onto a plate, set the short ribs on top and spoon over the reduced braising liquid to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz480g, bone-in beef short ribs
- 2 tbsp2 tbsp olive oil
- 1 cup240ml red wine
- 1 cup240ml beef stock
- 4 cloves4 cloves garlic
- 11 onion
- 22 small carrot
- 4 sprigs4 sprigs fresh thyme
- 22 bay leaf
- 2 tbsp2 tbsp tomato paste
- 1 cup180g cannellini beans, cooked
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp Dijon mustard
- salt and black pepper to taste
