These French-style braised short ribs are rich and comforting. Slow-cooked to perfection, they become super tender and soaking in delicious flavors!
I can’t resist serving these with some creamy mashed potatoes—it’s like a warm hug on a plate. Who doesn’t love that combo? 😋
Making short ribs this way is so simple! Just season, sear, add some veggies, and let it cook low and slow. The aroma that fills the house is simply amazing!
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish. Look for bone-in ribs for more flavor. If you can’t find short ribs, chuck roast can work in a pinch but will yield a different texture.
Red Wine: I love using Burgundy or Pinot Noir for their depth. If you prefer non-alcoholic options, a mix of beef broth and a splash of red wine vinegar will add acidity.
Olive Oil: This is great for browning the ribs, but feel free to substitute with canola or vegetable oil if that’s what you have on hand.
Mushrooms: I use cremini mushrooms for their rich flavor, but white button mushrooms or even portobello are good alternatives.
Stock: While beef stock is traditional, chicken stock would suffice in a pinch, although it may change the flavor a bit.
How Do You Achieve Perfectly Tender Short Ribs?
The key to tender short ribs is the low and slow cooking method. Braising at a low temp allows the meat to break down and become soft. Here’s how to do it right:
- Start by seasoning the short ribs. A good amount of salt and pepper enhances the flavor.
- Brown them well in a hot pot; this step adds depth to your dish.
- Use a flavorful liquid for braising; red wine not only adds taste but also helps tenderize the meat.
- Keep the cooking time consistent, 2.5 to 3 hours is ideal to get that melt-in-your-mouth texture.
- After cooking, let them rest for a few minutes before serving. This allows the juices to redistribute.
French Style Braised Short Ribs
Ingredients You’ll Need:
- 4 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and cut into chunks
- 10-12 small pearl onions, peeled
- 8 oz mushrooms, halved or quartered
- 2 tbsp tomato paste
- 2 cups red wine (such as Burgundy or Pinot Noir)
- 2-3 cups beef stock
- 2 sprigs fresh rosemary
- 3-4 sprigs fresh thyme (plus extra for garnish)
- 1-2 bay leaves
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp butter (optional, for finishing)
- Mashed potatoes or crusty bread, for serving
How Much Time Will You Need?
This delightful dish takes about 20 minutes to prepare and then 2.5 to 3 hours to cook in the oven. You’ll have to let it simmer and infuse all those lovely flavors, but trust me, it’s worth the wait!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (160°C). This temperature is perfect for gradually braising the meat until it’s wonderfully tender!
2. Prepare the Short Ribs:
Pat your beef short ribs dry with paper towels. Then season all sides generously with salt and pepper. This will help enhance the flavor as they cook.
3. Brown the Ribs:
In a large, oven-safe Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once hot, add the short ribs, browning them on all sides until you achieve a deep caramel color (about 3-4 minutes per side). Don’t overcrowd the pot; work in batches if needed. Remove the ribs and set them aside.
4. Sauté the Vegetables:
Add the chopped onion, carrots, and minced garlic to the pot where you browned the ribs. Cook, stirring often, until the vegetables are softened and lightly caramelized, approximately 5-7 minutes.
5. Mix in Tomato Paste:
Stir in the tomato paste and cook for another 1-2 minutes. This enhances the sauce’s flavor and adds richness.
6. Deglaze with Wine:
Pour the red wine into the pot to deglaze it, scraping up any delicious browned bits from the bottom. Let it simmer and reduce by about half for about 8-10 minutes.
7. Add Ribs and Herbs:
Return the browned short ribs to the pot. Then add the pearl onions, mushrooms, rosemary, thyme, and bay leaves.
8. Add Beef Stock:
Pour enough beef stock to come halfway up the sides of the short ribs. Bring the mixture to a gentle simmer.
9. Cover and Braise:
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until they are extremely tender and falling off the bone.
10. Remove and Discard Herbs:
Once done, carefully remove the meat and vegetables from the pot and keep them warm. Discard the herb sprigs and bay leaves.
11. Optional Thickening:
If you’d like to thicken the sauce, return the pot with the braising liquid to medium heat. Mix the flour with a little water to form a smooth slurry, then whisk it into the sauce. Cook until thickened (about 5 minutes). For a glossy finish, stir in the butter.
12. Coat and Serve:
Return the ribs and vegetables to the pot to coat them in the sauce. Finally, serve hot over creamy mashed potatoes or alongside crusty French bread. Don’t forget to garnish with fresh thyme leaves!
Enjoy your rich, tender French style braised short ribs bursting with deep flavors!
Can I Use Different Cuts of Meat?
Absolutely! While short ribs are traditional for this recipe, you can also use a chuck roast or beef brisket. Just adjust the cooking time as needed since different cuts can vary in tenderness!
How Should I Store Leftovers?
Leftover short ribs can be stored in an airtight container in the fridge for up to 3 days. To reheat them, gently warm on the stove or in the microwave, adding a splash of broth or water to keep them moist.
Can This Recipe Be Made in a Slow Cooker?
Yes! You can adapt this recipe for a slow cooker. After browning the meat and sautéing the vegetables, transfer everything to the slow cooker and cook on low for 6-8 hours or until the meat is tender.
What Can I Serve with Braised Short Ribs?
Besides creamy mashed potatoes or crusty bread, you can serve them with polenta, rice, or a side of roasted vegetables for a complete meal!
