These French style braised short ribs are juicy and full of flavor, cooked slowly until they’re melt-in-your-mouth tender. The rich sauce made with wine and herbs is a true treat!
Honestly, there’s nothing quite like a good short rib to warm your heart. Serve it with some mashed potatoes, and you might just forget all your troubles! 🥰
I love to make these braised short ribs on a cozy weekend. The best part? Your home will smell amazing while they cook, making everyone eager for dinner!
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish! Bone-in ribs offer rich flavor and moisture during cooking. If unavailable, you can use boneless short ribs or even beef chuck, just adjust cooking times!
Red Wine: A good quality dry red wine like Burgundy or Pinot Noir gives depth to your sauce. Don’t have these? A Merlot or Cabernet Sauvignon will work too. You can use beef broth for a non-alcoholic version, but the flavor will change.
Vegetables: The classic mirepoix (onions, carrots, celery) builds the base flavor. Feel free to swap in leeks or parsnips for a twist. Fresh herbs like thyme and rosemary add fragrance; dried herbs can be used, but fresh is preferred!
Broth: Use low-sodium beef broth to control the saltiness of your sauce. For a lighter option, chicken broth can be a substitute, though it might alter the final taste a bit.
How Do I Achieve the Perfect Brown on My Short Ribs?
Getting a nice brown crust on your short ribs is crucial for flavor! Here’s how to do it right:
- Make sure your short ribs are completely dry. Pat them with paper towels to remove excess moisture.
- Heat your Dutch oven until it’s hot, then add olive oil. Look for shimmering oil—this means it’s ready.
- Don’t crowd the pan! If necessary, brown the ribs in batches to ensure proper caramelization.
- Brown each side for about 3-4 minutes, turning carefully without rushing. A good caramelization gives depth of flavor to the dish.
Following these tips will ensure your short ribs come out beautifully colored and packed with flavor! Enjoy the cooking process as much as the meal itself!
How to Make French Style Braised Short Ribs
Ingredients You’ll Need:
- 4 to 5 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups dry red wine (such as Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 cup pearl onions or small yellow onions, peeled
- 8 oz mushrooms, sliced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped (for garnish)
- 2 tablespoons all-purpose flour (optional, for thickening sauce)
How Much Time Will You Need?
This recipe requires about 30 minutes of preparation time, plus about 2.5 to 3 hours of cooking in the oven, where the short ribs become tender and flavorful. With a little patience, you’ll have a delicious meal ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 325°F (160°C). This ensures the right temperature for braising later on.
2. Prepare the Short Ribs:
Pat the short ribs dry using paper towels, which helps achieve that beautiful brown crust. Season them generously with salt and black pepper to enhance their flavor.
3. Brown the Ribs:
In a large Dutch oven or ovenproof pot, heat the olive oil over medium-high heat. Add the short ribs and brown them on all sides until they’re nicely caramelized, about 3-4 minutes per side. If your pot is too small, brown them in batches to avoid overcrowding. Once done, remove them from the pot and set aside.
4. Sauté the Vegetables:
Lower the heat to medium, then add the diced onion, chopped carrots, and celery into the pot. Cook these vegetables until they soften and begin to brown, which should take about 6-8 minutes.
5. Add Garlic and Tomato Paste:
Next, stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until the mixture becomes fragrant.
6. Deglaze with Wine:
Pour in the red wine, scraping the bottom of the pot to release any browned bits (this adds flavor!). Bring to a simmer and allow the wine to reduce by about half—this will take approximately 10 minutes.
7. Combine Ingredients:
Now, return the browned short ribs back to the pot. Add the beef broth, pearl onions, sliced mushrooms, thyme, rosemary, and bay leaf. Ensure the liquid comes about halfway up the ribs; if it doesn’t, feel free to add more broth or water as needed.
8. Braise in the Oven:
Cover the pot with a lid and transfer it to your preheated oven. Let it braise for about 2.5 to 3 hours, or until the ribs are incredibly tender and literally falling off the bone.
9. Finishing Touches:
Once done, carefully remove the pot from the oven. Transfer the short ribs to a serving platter and cover them with foil to keep warm.
10. Skim the Sauce:
Skim any excess fat from the surface of the sauce remaining in the pot. If you’d like a thicker sauce, you can thicken it by making a slurry with the flour and a few tablespoons of cold water until smooth. Stir this into the sauce over medium heat until it thickens.
11. Season and Serve:
Remove the herb sprigs and bay leaf from the sauce. Taste and adjust the seasoning with salt and pepper as necessary.
12. Plate Your Dish:
Spoon the rich sauce and vegetables over the short ribs. Finally, garnish with freshly chopped parsley for a pop of color!
13. Enjoy:
Serve your hearty French Style Braised Short Ribs hot! They pair wonderfully with creamy mashed potatoes, crusty bread, or buttered noodles. Bon appétit!
Enjoy your delicious and flavorful braised dish! 🌟
Can I Use Different Cuts of Beef for This Recipe?
Yes! While short ribs are ideal for braising due to their richness and flavor, you can also use beef chuck or brisket. Just keep in mind that cooking times may vary slightly based on the cut chosen.
How Can I Make This Recipe Gluten-Free?
To make this recipe gluten-free, simply skip the all-purpose flour for thickening. Instead, you could use cornstarch or a gluten-free flour blend to achieve a similar effect, ensuring the thickener is mixed with cold water before adding it to the sauce.
Can I Prepare These Short Ribs in Advance?
Absolutely! You can braise the short ribs a day ahead and refrigerate. When ready to serve, just reheat them gently on the stovetop or in the oven. The flavors often deepen overnight, making the dish even more delicious!
What Should I Do With Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stovetop or in the microwave. They taste amazing the next day! You can also freeze leftovers for up to 3 months; just thaw in the fridge before reheating.