These French style braised short ribs are a cozy dish that’s rich in flavor! Slow-cooked until they are super tender, they melt in your mouth with every bite.
Honestly, the kitchen smells amazing while they cook. It’s the kind of meal that makes you want to invite friends over to share! I love serving it with creamy mashed potatoes—yum!
Key Ingredients & Substitutions
Beef Short Ribs: Bone-in short ribs create the best flavor and richness. If you can’t find them, beef chuck roast cut into large pieces can be a good alternative, though the texture may differ.
Red Wine: Burgundy or Pinot Noir adds depth. If you prefer non-alcoholic options, use grape juice mixed with a little vinegar or beef broth.
Fresh Herbs: Rosemary and thyme are classic. For a twist, you can substitute with dried herbs but use less since they’re more concentrated—about a teaspoon each should do.
Pearl Onions: These are optional but add elegance. If they’re unavailable, use regular chopped onions or shallots instead, but reduce the cooking time since they cook faster.
What’s the Best Way to Brown Short Ribs?
Browning the short ribs is crucial for flavor. Here are some tips to ensure you achieve that perfect sear:
- Make sure the ribs are dry before seasoning; this helps them brown better.
- Don’t overcrowd the pan. Work in batches if necessary to avoid steaming.
- Allow them to brown for a full 3-4 minutes on each side—resist the urge to move them too soon!
Why Should I Deglaze the Pot?
Deglazing after browning the vegetables is an important step:
- It gets those tasty browned bits from the bottom, adding incredible flavor to your sauce.
- After adding the wine, let it simmer until it reduces by half to enrich your dish.
With these tips, you’re set to make the best French style braised short ribs!
French Style Braised Short Ribs
Ingredients You’ll Need:
- 4 to 5 pounds beef short ribs (bone-in)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 cup water (optional, as needed)
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 cup pearl onions, peeled (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
- Optional: mustard seeds or whole grain mustard for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, and around 2 ½ to 3 hours in the oven. With a little patience, you’ll have tender, mouthwatering short ribs that are full of flavor!
Step-by-Step Instructions:
1. Prepare the Oven and Short Ribs:
First, preheat your oven to 325°F (160°C). While it’s heating up, pat the short ribs dry with paper towels and season them generously with salt and freshly ground black pepper on all sides. This seasoning is really important for building flavor!
2. Brown the Short Ribs:
In a large heavy-bottomed ovenproof pot or Dutch oven, heat up the vegetable oil over medium-high heat. Once it’s hot, add the short ribs in batches, making sure not to crowd the pot. Brown them for about 3-4 minutes on each side until they get a deep, rich color. Once browned, set the ribs aside on a plate.
3. Sauté the Vegetables:
In the same pot, toss in the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until everything is softened and lightly browned. Now, add the minced garlic and cook for another minute until it’s nice and fragrant!
4. Build the Flavor:
Stir in the tomato paste and let it cook for 2 minutes to deepen the flavor. Now it’s time to pour in the dry red wine. Use a wooden spoon to scrape up any of those tasty browned bits from the bottom of the pot. This adds a lot of flavor to the sauce! Let the wine simmer until it reduces by half, which will take about 10-15 minutes.
5. Combine and Braise:
Carefully return the short ribs to the pot. Add the beef broth, rosemary, thyme, and bay leaf. The liquid should cover about two-thirds of the ribs. If needed, add a little water. If you’re using pearl onions, add them around the ribs at this point.
Cover the pot with a lid and transfer it to the preheated oven. Let it braise for 2 ½ to 3 hours, or until the meat is fork-tender and falling off the bone. This is where all the magic happens!
6. Finish the Dish:
After braising, carefully remove the pot from the oven. Transfer the short ribs to a plate and cover them with foil to keep warm. Place the pot on the stovetop over medium heat. Skim off any excess fat from the surface, then let the sauce simmer uncovered for 10-15 minutes to reduce and thicken slightly. Taste the sauce and adjust the seasoning with salt and pepper if needed.
7. Serve and Enjoy:
Return the short ribs to the sauce, gently coating them. To serve, garnish with chopped fresh parsley and, if desired, a sprinkle of mustard seeds or a dollop of whole grain mustard. Enjoy your hearty, aromatic French style braised short ribs with creamy mashed potatoes, buttered noodles, or some crusty bread to soak up that exquisite sauce!
Bon appétit!
Can I Use Different Cuts of Meat?
Yes! While short ribs are traditional for this recipe, you can also use chuck roast or brisket. Just ensure you adjust the cooking time as needed; those cuts may take a bit longer to become tender.
Can I Make This Recipe in a Slow Cooker?
Absolutely! After browning the ribs and sautéing the vegetables, transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for about 4 hours. This method yields tender, flavorful meat as well!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simmer gently on the stove or heat in the microwave until warmed through.
Can I Freeze Braised Short Ribs?
Yes, they freeze wonderfully! Just cool the ribs and sauce completely, then transfer them to freezer-safe containers. They can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.