These French style braised short ribs are super tender and full of rich flavors. They cook slowly in a delicious sauce made from wine, herbs, and veggies, making them melt in your mouth!
Honestly, there’s nothing better than the smell of these ribs cooking all afternoon. I always serve them with mashed potatoes to soak up that tasty sauce—pure comfort food! 😊
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish! Look for well-marbled ribs, as the fat infuses flavor during cooking. If you can’t find short ribs, you could substitute with beef chuck roast, but adjust the cooking time.
Red Wine: Dry red wine adds depth to the sauce. Burgundy or Pinot Noir works great, but you can use any dry red you enjoy drinking. If you want to skip wine, use more beef broth with a splash of vinegar for acidity.
Mushrooms: Cremini or button mushrooms add earthiness. Feel free to mix in other varieties like shiitake or portobello for extra flavor. If mushrooms aren’t your thing, you can increase the carrots or add parsnips.
Herbs: Fresh thyme and rosemary give a classic taste, but dried herbs work too. Use about 1/3 of the amount if using dried, and keep an eye on the flavors to ensure they don’t overpower the dish.
How Do You Get the Perfect Sear on the Ribs?
Searing the ribs is crucial for rich flavor. Here’s how to do it well:
- Make sure the pot is hot before adding oil. This prevents the meat from sticking.
- Do not crowd the pan; sear in batches if necessary. Give each rib enough space to brown nicely.
- Cook for 3-4 minutes per side. You want a brown crust, which adds so much flavor to the final dish!
Letting the pan get hot before adding the meat is key! Once you see a nice crust, that’s your cue to turn them. This method locks in juices for tender, flavorful ribs.
French Style Braised Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 4 lbs beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or olive oil
For the Vegetables:
- 1 large onion, diced
- 2 large carrots, sliced
- 8 oz mushrooms (such as cremini or button), sliced
- 4 cloves garlic, minced
For the Sauce:
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 2 tablespoons all-purpose flour (optional, for thickening)
For Garnish:
- Fresh parsley, chopped
- Mashed potatoes or polenta (for serving)
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prep and then 2.5 to 3 hours to braise in the oven. Total time will be around 3 hours for a perfect and tender result!
Step-by-Step Instructions:
1. Preheat and Season:
Preheat your oven to 325°F (160°C). While it’s warming up, season the short ribs generously with salt and black pepper to enhance their flavor.
2. Searing the Ribs:
In a large, heavy-bottomed ovenproof pot or Dutch oven, heat the oil over medium-high heat. Once it’s hot, add the short ribs and sear them on all sides until they’re nicely browned—about 3-4 minutes per side. Once browned, remove the ribs from the pot and set aside on a plate.
3. Cooking the Vegetables:
Add the diced onion and carrot to the pot and sauté them for about 5 minutes until softened. Then, toss in the sliced mushrooms, cooking until they start to brown and the liquid reduces—this should take about 5-6 minutes.
4. Adding Garlic and Tomato Paste:
Stir in the minced garlic and tomato paste, letting them cook together for 1-2 minutes until fragrant. This step builds the flavor base for your sauce!
5. Deglazing with Wine:
Now it’s time to pour in the red wine! This not only adds flavor but also lifts any tasty browned bits stuck to the pot. Bring it to a simmer, allowing it to reduce by about half for approximately 10 minutes.
6. Combine Everything:
Return the short ribs to the pot, and add the beef broth, thyme, rosemary, and bay leaves. Make sure the liquid comes about halfway up the sides of the ribs.
7. Braising In the Oven:
Cover the pot with a tight-fitting lid and transfer it to your preheated oven. Let the ribs braise for 2.5 to 3 hours, or until the meat is incredibly tender and easily pulls away from the bone.
8. Finishing Touches:
Once done, carefully remove the ribs and vegetables to a serving dish. Discard the herb sprigs and bay leaves. If you’d like to thicken the sauce, you may place the pot over medium heat on the stovetop, mixing flour with a bit of water to make a slurry, and whisk it into the braising liquid until it reaches your desired thickness.
9. Serve and Enjoy:
Pour the sauce over the ribs, garnish with freshly chopped parsley, and serve hot over creamy mashed potatoes or polenta to soak up that delicious sauce. Enjoy your classic French-style braised short ribs—it’s a dish full of rich, aromatic, and tender perfection!
Can I Use Different Cuts of Beef for This Recipe?
Yes, while beef short ribs are ideal for this dish due to their marbling and flavor, you can substitute with beef chuck or brisket. Just be aware that cooking times may vary slightly, and you should aim for a tender texture by ensuring they are cooked low and slow.
Can I Make This Recipe in a Slow Cooker?
Absolutely! After searing the ribs and cooking the vegetables, transfer everything to a slow cooker. Add the liquids and herbs, cover, and cook on low for 6–8 hours or on high for 4–5 hours, until the meat is tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop or in the microwave, adding a splash of broth or water if needed to maintain moisture.
Can I Freeze Braised Short Ribs?
Yes, you can freeze braised short ribs! Make sure they cool completely before transferring to a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw in the fridge overnight before reheating for the best texture.