These French Style Braised Short Ribs are tender, juicy, and full of rich flavors. With a mix of red wine, herbs, and juicy beef, they create a cozy meal that’s perfect for gatherings.
When I make these ribs, my kitchen smells amazing! I love serving them with mashed potatoes to soak up all the tasty sauce. You’ll want to save room for seconds, trust me! 😋
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish. Look for bone-in ribs for more flavor and tenderness. If short ribs aren’t available, you could use chuck roast, but cooking times may vary.
Red Wine: A dry red like Burgundy or Pinot Noir adds depth. If you want a non-alcoholic option, use additional beef broth or grape juice combined with a bit of vinegar for acidity.
Mushrooms: I love using cremini mushrooms here for a robust flavor, but you can swap in button mushrooms if that’s what you have. Avoid dried mushrooms, as they won’t work well in this braise.
Fresh Herbs: Rosemary and thyme bring wonderful aromas. You can use dried herbs in a pinch, about 1 teaspoon each, but fresh really makes a difference!
What’s the Best Way to Sear Short Ribs?
Searing the short ribs properly is key to building flavor for this dish. Here’s how to do it well:
- Make sure the ribs are dry. Pat them with a paper towel to remove excess moisture, which helps them brown.
- Heat your oil over medium-high heat until it shimmers. This means it’s hot enough for searing!
- Don’t overcrowd the pot! Sear in batches if your pot isn’t big enough. If you pile them in, they’ll steam rather than brown.
- Let them cook without moving them for 3-4 minutes until a nice crust forms. Then flip and repeat.
Following these steps will give you beautifully browned, flavorful short ribs that enhance the whole dish!
French Style Braised Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 4 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil
For the Vegetable Mixture:
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and cut into chunks
- 2 celery stalks, chopped
- 8 oz mushrooms, sliced
For the Sauce:
- 2 tbsp tomato paste
- 2 cups dry red wine (such as Burgundy or Pinot Noir)
- 3 cups beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp butter
For Garnishing:
- 2 tbsp fresh parsley, chopped
For Serving:
- Mashed potatoes, for serving
How Much Time Will You Need?
This dish will take about 15-20 minutes to prepare, and then you’ll need 2.5 to 3 hours for braising in the oven. This dish allows you to relax while it cooks, making it perfect for a cozy evening or a gathering with friends and family!
Step-by-Step Instructions:
1. Preheat and Season:
Start by preheating your oven to 325°F (160°C). Meanwhile, generously season the short ribs with salt and pepper—this enhances the flavors and adds a nice crust when you sear them!
2. Sear the Short Ribs:
In a large, heavy-bottomed ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Once it’s hot, carefully place the short ribs in the pot. Sear them on all sides until they’re beautifully browned, about 3-4 minutes per side. Once browned, remove them from the pot and set aside.
3. Sauté the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables start to soften. Next, toss in the sliced mushrooms and cook for an additional 5 minutes, allowing them to brown and release their moisture.
4. Build Flavor:
Add the minced garlic and tomato paste to the pot and stir well. Cook for 1-2 minutes to let the flavors combine. The aroma is going to be amazing!
5. Deglaze with Wine:
Pour the red wine into the pot to deglaze, making sure to scrape up any tasty brown bits stuck to the bottom. Let the wine reduce by about half, which should take around 10 minutes.
6. Combine Everything:
Return the seared short ribs to the pot and add enough beef broth to almost cover them. Tuck in the rosemary, thyme, and bay leaf into the liquid for a flavorful finish. Bring the mixture to a gentle simmer on the stovetop.
7. Braising Time:
Cover the pot with a lid and carefully transfer it to your preheated oven. Let the short ribs braise for about 2.5 to 3 hours until they are thoroughly tender and falling off the bone.
8. Finish the Sauce:
Once cooked, gently remove the short ribs and vegetables from the pot. If there’s excess fat on the surface of the sauce, skim it off. Place the pot back on the stove over medium heat and let the braising liquid simmer until it thickens slightly, about 10 minutes. Then, whisk in the butter for a glossy sauce that’s rich and delicious!
9. Serve and Enjoy:
To serve, place the short ribs over a luxurious bed of creamy mashed potatoes. Spoon the sauce and vegetables over the meat, and garnish with chopped parsley for that beautiful finishing touch. Enjoy every comforting bite of your French Style Braised Short Ribs!
Can I Use Other Cuts of Meat Instead of Short Ribs?
Yes, you can use chuck roast as a substitute! Just be aware that cooking times might vary slightly; it may take a bit longer to become tender than short ribs.
What Can I Use If I Don’t Have Red Wine?
If you prefer not to use wine, you can replace it with additional beef broth mixed with a splash of red wine vinegar or balsamic vinegar to mimic the acidity and depth of flavor.
Can I Prep This Dish Ahead of Time?
Absolutely! You can prepare everything up to the braising step, refrigerate the assembled pot, and then bake it the next day. Just add an extra 15-30 minutes of cooking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a bit of broth if needed to keep the sauce creamy.
