French Style Braised Short Ribs are tender, juicy, and packed with flavor. Slow-cooked in red wine, herbs, and veggies, they create a delicious sauce that’s perfect for dipping bread!
These ribs are like a warm hug on a plate. I love serving them over creamy mashed potatoes—they just soak up all that tasty goodness. Can’t resist going for seconds! 😊
Key Ingredients & Substitutions
Beef Short Ribs: This dish is all about the rich flavor of beef short ribs. If you can’t find them, you could use chuck roast cut into chunks—though the texture may differ.
Red Wine: I love a good Burgundy or Pinot Noir for its depth. If you’re looking for a non-alcoholic option, you can use beef broth with a splash of red wine vinegar for a similar flavor.
Mushrooms: Cremini mushrooms add earthiness, but button mushrooms will also work. If you’re avoiding mushrooms altogether, try using finely chopped eggplant instead.
Herbs: Fresh rosemary and thyme give a lovely aroma. If fresh herbs aren’t available, use about 1/3 of the dried versions, but adjust to taste as dried herbs are stronger.
How Do I Get Perfectly Browned Short Ribs?
Browning short ribs is essential for flavor. When searing, make sure your pot is hot enough to prevent steaming. Don’t overcrowd the pot; cook in batches if necessary!
- Pat the ribs dry with paper towels before seasoning. This helps to develop a nice crust.
- Heat your oil until shimmering before adding the ribs—about 2-3 minutes on medium-high heat.
- Let the ribs cook without moving them for 3-4 minutes on each side until they have a deep brown color.
How to Make French Style Braised Short Ribs
Ingredients You’ll Need:
- 4 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 large carrots, peeled and sliced into 1/2-inch pieces
- 3 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Burgundy or Pinot Noir)
- 2 cups beef broth or stock
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon flour (optional, for thickening)
- 2 tablespoons unsalted butter (optional, for finishing)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish will take about 20 minutes to prep and 2.5 to 3 hours to braise. The most important part is the hands-off cooking time in the oven, letting those short ribs become tender while you prepare a delightful side dish like creamy mashed potatoes or polenta!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 325°F (165°C). While it heats up, take the beef short ribs and sprinkle them generously with salt and pepper all over. This will enhance the flavor nicely!
2. Sear the Short Ribs
In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs in batches, browning them on all sides for about 3-4 minutes each side. This step is key for developing rich flavor, so don’t skip it! Once browned, remove the ribs and set them aside.
3. Sauté the Vegetables
In the same pot, add your chopped onion, carrots, and mushrooms. Cook these veggies, stirring often, for about 8 minutes until they’re softened and have started to brown a bit. Then, add the minced garlic and sauté for another minute until it smells amazing!
4. Build the Flavor
Stir in the tomato paste and cook it for about 2 minutes. This will help enhance the taste. Next, pour in the red wine and use a spatula to scrape the bottom of the pot—this is where all the tasty bits are! Bring it to a simmer and reduce the wine by half over the next 10-15 minutes.
5. Combine and Simmer
Once the wine is reduced, place the short ribs back into the pot along with the beef broth, rosemary, thyme, and bay leaves. The liquid should nearly cover the ribs. Bring it back to a gentle simmer.
6. Braise in the Oven
Cover the pot with a lid and transfer it to your preheated oven. Let those bad boys braise for about 2.5 to 3 hours until they’re fall-apart tender. Your kitchen will smell incredible!
7. Finish the Sauce
Once the ribs are tender, carefully remove the pot from the oven. Transfer the ribs to a platter and cover them with foil to keep warm. Strain the braising liquid into a saucepan, pressing down on the vegetables to extract that rich flavor. Discard the herbs.
8. Thicken the Sauce (Optional)
If you like a thicker sauce, mix 1 tablespoon of flour with a bit of cold water to make a slurry and add it to the strained liquid. Simmer on the stove for about 5 minutes to thicken it up. For a nice finish, stir in the butter for a glossy sheen and season with additional salt and pepper if needed.
9. Serve and Enjoy!
To serve, spoon the short ribs over creamy mashed potatoes or polenta. Drizzle that luscious sauce over the top and sprinkle with freshly chopped parsley for a pop of color. Enjoy every bite of your French Style Braised Short Ribs!
Can I Use Another Cut of Meat Instead of Short Ribs?
Yes! You can substitute beef chuck roast or other meaty cuts of beef, but note that cooking times may vary. Ensure the meat has enough fat to become tender during the braising process.
How Do I Store Leftovers?
Store any leftover short ribs in an airtight container and refrigerate for up to 3 days. You can also freeze them—just place them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Make This Recipe in a Slow Cooker?
Absolutely! After searing the ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the ribs are tender and falling off the bone.
What Can I Serve With Braised Short Ribs?
While creamy mashed potatoes and polenta are top choices, you can also serve them with egg noodles, crusty bread, or a side of roasted vegetables for a complete meal!
