These French Style Braised Short Ribs are super hearty and flavorful! The beef is slowly cooked in a tasty mix of herbs, vegetables, and broth until it’s melt-in-your-mouth tender.
Honestly, who can resist giving these ribs a big hug? I like to serve them over creamy mashed potatoes for a warm and cozy meal that cheers me up every time! 😊
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish! Bone-in short ribs provide rich flavor and tenderness. If you can’t find them, any bone-in beef chuck roast can work, but you’ll need to adjust the cooking time for different cuts.
Red Wine: I recommend using a good-quality Burgundy or Pinot Noir for flavor. If you’re avoiding alcohol, try grape juice mixed with a bit of vinegar or broth instead.
Mushrooms: Cremini is my favorite because it adds a deep, earthy taste. If they’re not available, button mushrooms or even dried mushrooms (rehydrated) will also do the trick.
Cherry Tomatoes: These add a nice sweetness. If you don’t have them, you could substitute canned tomatoes (just reduce the liquid a bit) or diced regular tomatoes for a similar effect.
How Do You Get Perfectly Browned Short Ribs?
Browning the short ribs is crucial for building flavor, and it’s pretty simple! Here’s the step-by-step:
- Start with a hot skillet—this allows the meat to sear rather than steam.
- Don’t overcrowd the pan, as this can prevent proper browning. Work in batches if needed.
- Let each side brown for about 3-4 minutes without moving them, then flip when they release easily from the pan.
- Once browned, set them aside to prevent overcooking while you sauté the vegetables.
Following these tips will give your short ribs that beautiful golden crust and enhance the overall flavor of your dish!
How to Make French Style Braised Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 4 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
For the Vegetables and Sauce:
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups mushrooms, whole or halved (such as cremini or button)
- 1 cup cherry tomatoes
- 2 tbsp tomato paste
- 2 cups red wine (preferably Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
For Serving:
- Fresh parsley, chopped for garnish
- Mashed potatoes or creamy polenta, for serving
How Much Time Will You Need?
This delicious meal takes about 30 minutes to prepare and then you’ll need to braise it in the oven for approximately 2 ½ to 3 hours. So, it’s a total time investment of around 3 hours, but the end result is so worth it!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 325°F (160°C). While it’s heating, season the short ribs generously with salt and pepper on all sides. This will help build flavor.
2. Sear the Short Ribs:
In a large, heavy-bottomed oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, carefully add the short ribs. Sear them on all sides until they are nicely browned, which should take about 3-4 minutes per side. This step is important for flavor! After searing, remove the ribs and set them aside on a plate.
3. Cook the Vegetables:
In the same pan, add the diced onion, carrots, and celery. Sauté while stirring occasionally for about 5-7 minutes, until they soften up. Then, stir in the minced garlic, mushrooms, and cherry tomatoes. Cook this mixture for another 3-4 minutes, until you see the tomatoes starting to blister and the mushrooms begin to brown.
4. Add Tomato Paste:
Next, mix in the tomato paste and keep cooking for about 2 minutes to enhance the flavor profile.
5. Deglaze with Wine:
Now, pour in the red wine. Use a wooden spoon to scrape up any delicious browned bits stuck to the bottom of the pan. Let the wine reduce by half, which will take about 5-6 minutes.
6. Combine Ingredients:
Return the seared short ribs to the pan, nesting them among the cooked vegetables. Then, add the beef broth along with the thyme, rosemary, and bay leaf.
7. Braising:
Bring everything to a gentle simmer. Once it’s simmering, cover the pan with a lid and transfer it to your preheated oven. Let it braise for about 2 ½ to 3 hours, or until the ribs are tender and falling off the bone.
8. Final Touches:
After braising, carefully take the ribs out of the oven and remove them from the skillet. Discard the herb sprigs and bay leaf. If you want to thicken the sauce, you can simmer the braising liquid on the stove for a few minutes.
9. Serve and Enjoy:
To serve, spoon the short ribs over a generous helping of creamy mashed potatoes or polenta. Pour the rich sauce and vegetables over the top and garnish with freshly chopped parsley. Enjoy your delicious meal!
Can I Use Different Cuts of Meat for This Recipe?
Yes, you can use other cuts like beef chuck or braising steak. Just adjust the cooking time, as different cuts may require more or less time to become tender.
Can I Make This Recipe in a Slow Cooker?
Absolutely! Brown the short ribs and sauté the vegetables in a skillet first, then transfer everything to your slow cooker. Cook on low for about 6-8 hours or high for 4-5 hours until the meat is tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth if the sauce has thickened too much.
Can I Freeze the Braised Short Ribs?
Yes! Braised short ribs freeze well. Just make sure they’re completely cooled, then transfer them to a freezer-safe container. Thaw overnight in the fridge before reheating.