French Style Braised Short Ribs are a tasty dish that makes any meal feel special. The ribs are cooked slowly in a rich sauce with red wine, garlic, and herbs until they’re super tender.
Making these short ribs is a fun journey—smelling the delicious aromas fill your kitchen! I love to serve them with some creamy mashed potatoes to soak up the sauce—yum!
Key Ingredients & Substitutions
Short Ribs: Look for bone-in beef short ribs for the best flavor. They are rich and juicy. If you can’t find short ribs, you might use chuck roast, but adjust your cooking time to ensure tenderness.
Red Wine: A dry red wine like Burgundy or Pinot Noir gives depth to the dish. If you’re avoiding alcohol, use extra beef broth or grape juice mixed with a splash of vinegar for a similar flavor profile.
Vegetables: Onions, carrots, and mushrooms create a wonderful base. You can swap out cremini mushrooms for portobello or even use frozen mixed veggies if you’re in a pinch.
Herbs: Fresh thyme and rosemary add a floral note. If fresh herbs are hard to find, dried herbs work too—just use one-third of the amount since dried herbs are stronger.
What’s the Best Way to Braise Short Ribs?
Braising is a key technique for achieving melt-in-your-mouth short ribs. Here’s how to nail it:
- Start by searing the meat in a hot pot to develop a rich color. Browning creates flavor through the Maillard reaction.
- Don’t rush the cooking process! Sauté veggies well before adding liquid; this builds complexity in the sauce.
- Deglazing with wine is crucial—scrape up any browned bits for extra deliciousness.
- When braising, low and slow is the motto! Keep the temperature around 325°F for tender meat that falls off the bone.
- Cover the pot tightly to keep moisture in, allowing the meat to soak up the flavor from the braising liquid.
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 tbsp vegetable oil
- 1 large onion, chopped
- 2 carrots, sliced (or baby carrots)
- 8 oz cremini or button mushrooms, sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (such as Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 sprigs fresh thyme (plus extra for garnish)
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp unsalted butter (optional, for finishing sauce)
- Fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
- 2 lbs potatoes, peeled and quartered
- 4 tbsp unsalted butter
- 1/2 cup whole milk or cream
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 25 minutes of active preparation time, plus around 3 hours of cooking and braising time. It’s perfect for a weekend dinner or a special occasion!
Step-by-Step Instructions:
1. Prepare the Short Ribs:
Start by patting the short ribs dry with paper towels. This helps them sear nicely. Generously season them with salt and freshly ground black pepper.
2. Sear the Meat:
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the short ribs and brown them on all sides until they are a deep golden brown, about 3-4 minutes per side. Remove the ribs from the pot and set them aside.
3. Cook the Vegetables:
In the same pot, add the chopped onion and sliced carrots. Sauté for about 5-6 minutes until they start to soften. Then, add the sliced mushrooms and cook for another 4 minutes, stirring occasionally.
4. Add Garlic and Tomato Paste:
Next, stir in the minced garlic and tomato paste, cooking for 1-2 minutes to develop the flavors. You can already start to smell the deliciousness!
5. Deglaze with Wine:
Pour in the dry red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Bring the wine to a boil and let it reduce by about half, which will take about 10 minutes.
6. Add Broth and Herbs:
Return the browned short ribs to the pot. Then, add the beef broth, thyme sprigs, rosemary, and bay leaf. The liquid should come about halfway up the ribs; if not, add a little more broth.
7. Braise:
Cover the pot with a lid and place it in a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the meat is very tender and falls off the bone easily. Your kitchen will smell amazing!
8. Make the Mashed Potatoes:
While the ribs are braising, prepare the mashed potatoes. Place the peeled and quartered potatoes in a large pot with salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain the potatoes and mash them with butter and warm milk until creamy. Season with salt and pepper to taste.
9. Finish the Sauce:
When the ribs are done cooking, remove them from the pot and keep them warm. Strain the braising liquid or skim off excess fat if desired. To thicken the sauce, mix the flour with a little water to form a slurry and stir it into the sauce over medium heat until it thickens slightly. For extra richness, stir in some butter.
10. Serve:
Now it’s time to plate up! Place a generous mound of mashed potatoes on each plate. Top each serving with a tender short rib, and spoon over the rich braising vegetables and sauce. Don’t forget to garnish with fresh thyme sprigs and chopped parsley for that beautiful finishing touch!
Enjoy your delicious and flavorful French Style Braised Short Ribs alongside velvety mashed potatoes!
Can I Use Different Cuts of Meat?
Absolutely! While short ribs are ideal for this recipe due to their rich flavor and tenderness, you can also use chuck roast or brisket. Just remember to adjust the cooking time to ensure the meat becomes tender.
How Do I Store Leftover Braised Short Ribs?
Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. They also freeze well; just make sure to separate them from the sauce to prevent freezer burn. Reheat gently in the oven or on the stovetop.
Can I Prepare This Dish in Advance?
Yes! You can braise the short ribs a day ahead and refrigerate them overnight. The flavors will develop even more. Just reheat them gently before serving. The sauce might thicken, so add a splash of broth or water to loosen it up if needed.
What If I Don’t Have Red Wine?
If you don’t want to use red wine, you can substitute with extra beef broth or use grape juice combined with a splash of vinegar for acidity. It will provide a similar depth of flavor without the alcohol.