Name: Luxury Beef Short Ribs with Roquefort and Citrus
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Cuisine: French
Ingredients: 2.5 pounds bone-in beef short ribs, cut into 3-4 inch pieces; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 4 large shallots, thinly sliced; 3 garlic cloves, minced; 1/4 cup brandy; 3 cups low-sodium beef stock; 4 sprigs fresh thyme; 2 bay leaves; 1 tablespoon tomato paste; 6 ounces Roquefort cheese, crumbled; Zest of 2 large oranges; 2 tablespoons fresh parsley, chopped (optional, for garnish)

Description

Premium beef short ribs slowly simmered on the stovetop in a rich French-style reduction with shallots, herbs, and a splash of brandy, then topped generously with crumbled Roquefort for salty tang and bright orange zest for freshness. A no-expense-spared showstopper that transforms a comforting braise into restaurant elegance with bold savory and herby notes. Cook time around 2 hours and portions freeze and reheat excellently.

Cultural Background

This dish draws from classic French braising techniques used for centuries to transform tough cuts of beef into tender, flavorful meals, similar to preparations in boeuf bourguignon or regional stews from Gascony and Burgundy where wine or brandy reductions and aromatic herbs are staples. Roquefort, one of the world's oldest blue cheeses protected by French AOC designation since 1925, originates from the caves of Roquefort-sur-Soulzon in southern France and brings its signature tangy, salty depth. The addition of citrus zest represents a modern French-inspired twist that brightens traditional rich braises while honoring the heritage of refined, slow-cooked meats.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 2 hours
TOTAL TIME: 2 hours 20 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

2.5 pounds bone-in beef short ribs, cut into 3-4 inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 large shallots, thinly sliced
3 garlic cloves, minced
1/4 cup brandy
3 cups low-sodium beef stock
4 sprigs fresh thyme
2 bay leaves
1 tablespoon tomato paste
6 ounces Roquefort cheese, crumbled
Zest of 2 large oranges
2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

Pat the short ribs dry with paper towels and season all over with the salt and pepper. Heat the olive oil in a large heavy-bottomed Dutch oven or deep skillet over medium-high heat until shimmering.
Working in batches if needed to avoid crowding, sear the short ribs on all sides until deeply browned, about 4-5 minutes per side. Transfer the seared ribs to a plate and set aside.
Reduce the heat to medium and add the sliced shallots to the same pot. Cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly. Carefully pour in the brandy, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits; simmer for 1-2 minutes until the brandy reduces by half.
Return the short ribs and any accumulated juices to the pot. Add the beef stock, thyme sprigs, and bay leaves. The liquid should come about three-quarters of the way up the ribs. Bring to a gentle simmer, then reduce heat to low, cover tightly, and simmer for 2 hours, checking occasionally and adding a splash of stock if needed to keep the ribs mostly submerged.
After 2 hours, check for tenderness: the meat should pull easily away from the bone with a fork. Remove the ribs to a serving platter or individual plates and tent loosely with foil. Discard the thyme sprigs and bay leaves. Increase heat to medium-high and simmer the braising liquid uncovered for 10-15 minutes until reduced to a glossy, spoon-coating sauce; taste and adjust seasoning if necessary.
Spoon the reduced sauce generously over the short ribs. Top each serving with a generous amount of crumbled Roquefort (about 1.5 ounces per person) so it begins to melt slightly from the heat, then finish with a sprinkle of fresh orange zest and parsley if using. Serve immediately.

Tips

- For the most tender results, maintain a very low simmer with just occasional small bubbles; avoid a rolling boil which can toughen the meat.
- Do not add the Roquefort during cooking as it can separate; crumble it on top just before serving so it retains its creamy texture and bold flavor.
- To substitute, use a high-quality aged blue cheese like Stilton if Roquefort is unavailable, though Roquefort provides the authentic French tang.
- This dish freezes and reheats excellently: cool completely, portion into airtight freezer-safe containers with sauce, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop over low heat with a splash of stock or water, stirring occasionally until hot; add fresh Roquefort and orange zest after reheating to preserve texture and brightness.

Nutrition

Calories: 620
Protein: 48g
Carbs: 7g
Fat: 42g