These French-style braised short ribs are tender and packed with flavor. Slow-cooked in a tasty sauce with onions, carrots, and red wine, they melt in your mouth!
When I make these, my kitchen smells heavenly—it’s like a warm hug! Serve it over mashed potatoes, and you’ll have everyone asking for seconds. Trust me, it’s that good!
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish, and I recommend choosing well-marbled ribs for ultimate tenderness. If you can’t find short ribs, you could use cross-cut chuck roast as a substitution, though the texture may vary slightly.
Red Wine: A good dry red wine adds depth. Burgundy or Pinot Noir works well, but if you’re avoiding alcohol, use grape juice mixed with vinegar for a similar acidity and depth of flavor.
Vegetables: Onions and carrots are must-haves for a robust sauce. Feel free to add other veggies like celery or parsnips for extra flavor and texture!
Fresh Herbs: Fresh thyme and rosemary add amazing aroma. If fresh herbs are not available, dried ones can work in a pinch (use about 1/3 of the amount). I personally love adding a bay leaf for extra depth.
How Can I Properly Brown the Short Ribs?
Browning the short ribs is essential for a rich flavor base. It creates a lovely crust and seals in the juices. Here’s how to do it right:
- Make sure your pot is hot before adding oil; this helps achieve a nice sear.
- Don’t overcrowd the pot. Brown the ribs in batches if needed to ensure each side gets that beautiful brown color.
- Let them cook without moving them around too much for about 3-4 minutes per side.
This step can truly elevate the final taste of your dish, so don’t rush it!
What’s the Best Way to Ensure the Meat is Tender?
To achieve that fall-off-the-bone tenderness, low and slow is key:
- Braise the short ribs in the oven at 325°F (160°C) for about 2.5 to 3 hours.
- Check after 2.5 hours for doneness—use a fork to see if the meat pulls away easily from the bone.
Using a heavy, covered pot keeps the moisture in and helps the meat become tender over time. It’s worth the wait!
French Style Braised Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 4-5 pounds beef short ribs, trimmed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or olive oil
For the Veggies and Sauce:
- 1 large onion, diced
- 2 large carrots, peeled and cut into chunks
- 3-4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 bottle (750 ml) dry red wine (e.g., Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 cup water
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 8-10 pearl onions, peeled
- Optional: 4-5 cremini or button mushrooms, halved
For Garnish:
- Fresh parsley or thyme, chopped, for garnish
How Much Time Will You Need?
This dish takes about 15 minutes of prep time and then requires 2.5 to 3 hours to braise in the oven. So, total, you’ll need about 3 hours for a comforting meal with minimal hands-on time. Perfect for a relaxing weekend dinner!
Step-by-Step Instructions:
1. Preheat and Season:
First, preheat your oven to 325°F (160°C). While the oven heats up, season the short ribs generously with salt and pepper. Don’t be shy here; seasoning adds a lot of flavor!
2. Brown the Short Ribs:
In a large, heavy-bottomed ovenproof pot or Dutch oven, heat the oil over medium-high heat. Once hot, add the short ribs in batches (if necessary) and brown them on all sides for about 3-4 minutes per side. This step is critical for flavor, so take your time. Remove the ribs from the pot and set them aside on a plate.
3. Sauté the Vegetables:
Lower the heat to medium and add the diced onion and carrot into the pot. Sauté for about 5-7 minutes, or until they begin to soften and brown slightly. Then, add the minced garlic and cook for another 30 seconds until fragrant.
4. Build the Sauce:
Stir in the tomato paste and let it cook for 1-2 minutes to deepen the flavor. Next, pour in the red wine while scraping the bottom of the pot to deglaze it. This helps lift all those tasty browned bits. Add in the beef broth and water, and stir to combine.
5. Add the Ribs Back In:
Return the short ribs to the pot, nestling them into the liquid. Toss in the sprigs of thyme, rosemary, bay leaves, pearl onions, and mushrooms (if using) for extra flavor. Oh, this is going to be good!
6. Braise:
Bring the liquid to a gentle simmer, cover the pot with a lid, and place it in the preheated oven. Braise the short ribs for about 2.5 to 3 hours or until the meat is fork-tender and falling off the bone.
7. Finish the Dish:
When the ribs are done, carefully remove the pot from the oven. Take out the short ribs and vegetables, keeping them warm while you prepare the sauce. Skim off any excess fat from the cooking liquid. You can choose to strain it for a smoother sauce or simmer it to thicken further.
8. Serve:
Adjust the seasoning of your sauce with salt and pepper to taste. Serve the juicy short ribs over a bed of creamy mashed potatoes, polenta, or buttered noodles. Don’t forget to spoon the rich sauce and veggies over the top!
9. Garnish:
For the finishing touch, sprinkle over some fresh chopped parsley or thyme. Enjoy your deeply flavorful and tender French style braised short ribs!
Can I Use Different Cuts of Meat?
Absolutely! While short ribs provide great flavor and tenderness, you can substitute with chuck roast or brisket. Just keep in mind that cooking times may vary slightly depending on the cut.
What Can I Use if I Don’t Have Red Wine?
If you prefer not to use red wine, you can substitute it with beef broth and a splash of vinegar (like red wine vinegar or balsamic) to maintain acidity and flavor balance.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on the stove, adding a splash of broth or water to keep the meat moist.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the dish a day in advance! Braise the short ribs, then let them cool completely and refrigerate overnight. The flavors will deepen, and you can reheat gently before serving.