These French Style Braised Short Ribs are a cozy, hearty meal that warms you right up! They’re cooked slowly, making them incredibly tender and full of delicious flavors.
Whenever I make this dish, my home smells amazing. I love serving them with mashed potatoes to soak up all the tasty sauce—it’s pure comfort on a plate! 😋
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish! When shopping, look for well-marbled ribs for extra flavor. If you can’t find short ribs, chuck roast cut into chunks can work in a pinch.
Red Wine: A good quality wine is key for flavor. Burgundy or Pinot Noir are great choices. If you prefer non-alcoholic, try using grape juice mixed with a little vinegar for acidity.
Mushrooms: Cremini mushrooms add depth, but button mushrooms can be used instead. If you’re not a fan, feel free to skip them or use chopped spinach for a different flavor.
Fresh Herbs: Rosemary and thyme add wonderful fragrance. Dried herbs can substitute in a pinch—just reduce the amount to about a third.
How Do I Brown the Short Ribs Perfectly?
Browning the short ribs enhances their flavor, so don’t skip this step! Here’s how to do it right:
- Make sure your short ribs are patted dry; this helps them brown better.
- Heat the oil until it’s hot, then add the ribs in batches—give them space. Overcrowding the pan can lead to steaming instead of browning.
- Let them sit without moving for 3-4 minutes before turning to allow a nice crust to form.
By following these suggestions, you’ll have beautifully browned ribs that add depth to your braising liquid!
French Style Braised Short Ribs
Ingredients You’ll Need:
- 4 pounds beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, cut into chunks
- 8 ounces cremini or button mushrooms, halved or quartered
- 2 tablespoons tomato paste
- 2 cups red wine (such as Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons butter
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious dish takes about 20 minutes to prepare and then requires 2.5 to 3 hours of cooking time in the oven. It’s perfect for a cozy weekend meal, and the best part is the smell that will fill your kitchen as it cooks!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 325°F (160°C). This is where the magic happens, so make sure it’s nice and warm!
2. Prepare the Short Ribs:
Pat the short ribs dry with paper towels to help them brown nicely. Season them generously with salt and freshly ground black pepper on all sides.
3. Brown the Ribs:
In a large heavy-bottomed Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the short ribs in batches and brown them well on all sides for about 3-4 minutes per side. When they’re nicely browned, remove them from the pot and set them aside.
4. Sauté the Vegetables:
In the same pot, add the chopped onions and carrots. Sauté for about 5 minutes until they start to soften. Then, add the minced garlic and let it cook for about 1 minute until fragrant.
5. Add Tomato Paste:
Stir in the tomato paste and cook for 1-2 minutes to let it caramelize a bit. This will add even more flavor to your dish!
6. Deglaze with Wine:
Pour in the red wine, scraping up any tasty browned bits from the bottom of the pot. Let the wine simmer and reduce by half, which should take about 8-10 minutes.
7. Add the Broth and Herbs:
Now it’s time to add in the beef broth, rosemary, thyme, and bay leaves. Return the browned short ribs to the pot along with any collected juices. Bring everything to a simmer, then cover the pot with a lid.
8. Braise in the Oven:
Transfer the pot to your preheated oven and let it braise for about 2.5 to 3 hours. The meat should become tender and fall off the bone.
9. Add the Mushrooms:
About 30 minutes before the cooking time is up, stir in the mushrooms so they can soak up all those delicious flavors as well.
10. Serve and Enjoy:
Once everything is tender, carefully remove the short ribs and vegetables from the pot and place them on a serving dish. Keep them warm.
11. Optional – Thicken the Sauce:
If you prefer a thicker sauce, return the pot to the stove over medium heat. Mix flour and butter to form a paste (beurre manié) and whisk it into the sauce. Cook for a few minutes until it thickens.
12. Final Touches:
Taste the sauce and adjust the seasoning with more salt and pepper if needed. Pour the sauce over the short ribs and vegetables, and don’t forget to garnish with fresh chopped parsley!
13. Serving Suggestions:
Serve this delicious dish hot, preferably over creamy mashed potatoes or buttery polenta, so you can enjoy every bit of that luscious sauce. Bon appétit!
Enjoy the rich and fragrant flavors of this French-style braised short ribs dish—comfort food at its finest!
Can I Use Bone-In Short Ribs Instead?
Absolutely! Bone-in short ribs are flavorful and will work perfectly for this recipe. Just ensure they are trimmed and sized similarly to the boneless ones for even cooking.
How Can I Make This Recipe Low-Carb?
If you’re looking for a low-carb option, skip the potatoes and serve the short ribs over steamed vegetables or cauliflower mash instead. You can also omit the flour when thickening the sauce to keep the carbs down.
What Should I Do with Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove or in the microwave, adding a splash of broth if needed to keep the sauce from drying out.
Can I Freeze the Braised Short Ribs?
Yes, you can freeze the short ribs after cooking! Allow them to cool completely, then transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw them in the fridge overnight before reheating.