Fall-Off-the-Bone Braised Short Ribs in a Rich Red Wine Sauce. Ultimate French Stew Comfort Food

In this video, I'll show you how to make easy and delicious braised short ribs in red wine sauce with a Provençal twist. This classic French dish is perfect for a stormy night, and it's surprisingly easy to make. The short ribs are slowly cooked in a rich red wine sauce with herbs and spices from Provence, until they're fall-off-the-bone tender. The result is a flavorful and comforting dish that you'll love. Cooking is my joy, and I hope it becomes yours too. I love to experiment in the kitchen, and I encourage you to do the same. Don't be afraid to change up my recipes or add your own personal touch. The most important thing is to have fun and enjoy the process. Looking to expand your culinary horizons? Subscribe for more beginner-friendly recipes and explore my channel for delicious French classics, Rotisseries, and quick weeknight dinners! Don't forget to like this video to show your support.    / @bonne.soiree   Ingredients: 3 lbs of short ribs (or 5 short ribs) 1 tablespoon olive oil 4 tablespoons butter 2 large carrots, peeled and sliced 1 onion, chopped 1/4 cup chopped celery 1 pond pearl onions 1 tablespoon tomato paste 1.5 lbs baby yellow potatoes, whole 1 tablespoon chopped parsley 4-5 parsley stems with leaves for garnish 1/2 cup dry red wine (use something you would drink) 2 cups beef or veal stock Bouquet Garni: Fresh thyme Fresh parsley 2 bay leaves Herbs de Provence Beurre manié: 1 tablespoons unsalted butter 1 tablespoons flour Note: You can use either 3 lbs of short ribs or 5 short ribs. If you use 5 short ribs, you may need to increase the cooking time slightly. I recommend using a dry red wine that you would drink. This will give your short ribs a more flavorful sauce. You can use any type of baby yellow potatoes for this recipe. I like to use Yukon Gold potatoes, but any variety will work. The bouquet garni is a bundle of herbs that is used to flavor the short ribs. You can use any combination of herbs that you like, but I recommend using fresh thyme, parsley, and bay leaves. I add Herb De Provence if you are using marinating container. See video The beurre manié is a thickening agent that is used to thicken the sauce. You can make it ahead of time and store it in the refrigerator. Herbes de Provence is a mixture of dried herbs that is commonly used in Provençal cuisine, a regional cuisine of southeastern France. The herbs in herbes de Provence vary depending on the region and the individual cook, but typically include savory, marjoram, rosemary, thyme, and oregano. Other herbs that may be included are lavender, basil, fennel, and bay leaves. Herbes de Provence is a versatile herb blend that can be used to flavor a variety of dishes, including grilled meats, fish, vegetables, and salads. It can also be used to make marinades, dressings, and sauces. The herbs in herbes de Provence have a warm, earthy flavor that pairs well with many different foods. "I'm passionate about cooking amazing meals, and I share my recipes on my channel. Come check it out!"