These French Style Braised Short Ribs are melt-in-your-mouth delicious! Cooked slowly in red wine, they become super tender and full of flavor, perfect for a cozy dinner.
Honestly, the rich sauce is like a warm hug! I love serving these with mashed potatoes to soak up all the goodness. Who doesn’t enjoy a little comfort food like this? 😊
Key Ingredients & Substitutions
Beef Short Ribs: These provide the rich flavor and juicy texture in the dish. If you can’t find short ribs, you could use chuck roast instead, though cooking times may vary.
Red Wine: I love using Cabernet Sauvignon, but any full-bodied red wine will work. If wine isn’t an option, use beef broth mixed with a bit of vinegar for acidity.
Beef Broth: Homemade is ideal, but store-bought is perfectly fine. For a lighter option, you can use vegetable broth. Just note that the flavor will change slightly.
Tomato Paste: Adds depth and a touch of sweetness. For a substitute, use crushed tomatoes, but reduce the liquid slightly since they contain more water.
Herbs: Fresh thyme and bay leaf enhance flavors greatly. If you like, use dried herbs—just reduce the amount by two-thirds.
Why is Searing Important, and How Do You Do It Right?
Searing the short ribs before braising is key to developing flavor. This step creates a beautiful crust and locks in moisture. Here’s how to sear them correctly:
- Start with a hot pot—medium-high heat is perfect. Add olive oil and let it heat up.
- Carefully place the short ribs in the pot without crowding. Sear each side for about 3-4 minutes until it’s a lovely brown color.
- Once browned, remove them from the pot and set them aside. This step is essential for adding depth to the final dish!
French Style Braised Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 4 beef short ribs (about 3-4 pounds)
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Vegetables and Sauce:
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (such as Cabernet Sauvignon)
- 2 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
For Serving:
- Fresh parsley, chopped (for garnish)
- Creamy mashed potatoes or polenta (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 2.5 to 3 hours of cooking time. You’ll spend a short while seasoning and browning the ribs, then let everything braise in the oven until it’s perfectly tender. It’s a cozy dish perfect for family dinners!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Ribs:
Start by preheating your oven to 350°F (175°C). While the oven is heating, generously season the beef short ribs with salt and pepper on all sides. This seasoning will help build flavor in your dish.
2. Sear the Short Ribs:
In a large Dutch oven (or a heavy pot), heat the olive oil over medium-high heat. Once the oil is hot, carefully place the short ribs into the pot. Sear each side until they are nicely browned, about 3-4 minutes per side. This will help lock in the flavor. Once browned, remove the short ribs from the pot and set them aside on a plate.
3. Cook the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Sauté these vegetables until they are softened, which should take about 5-7 minutes. Stir occasionally to ensure they cook evenly.
4. Add Garlic and Tomato Paste:
Once the vegetables are soft, stir in the minced garlic and tomato paste. Cook this mixture for an additional 1-2 minutes until the garlic is fragrant and everything is well combined.
5. Deglaze with Red Wine:
Pour in the red wine, making sure to scrape up any browned bits from the bottom of the pot—this adds great flavor! Bring the wine to a boil and let it reduce by half. This will take a few minutes.
6. Combine Ingredients for Braising:
Add the beef broth, thyme, bay leaf, soy sauce, and Worcestershire sauce to the pot. Stir everything together until well combined. Then, return the short ribs to the pot, making sure they are submerged in the liquid. Bring the pot to a gentle simmer.
7. Braise in the Oven:
Cover the pot with a lid and carefully transfer it to your preheated oven. Let the short ribs braise for 2.5 to 3 hours, or until the meat is tender and can be easily pulled off the bone. It’s going to smell amazing!
8. Finish and Serve:
Once cooked, remove the pot from the oven. Discard the thyme sprigs and bay leaf, and skim off any excess fat from the surface of the sauce. To serve, place a scoop of creamy mashed potatoes or polenta on a plate, top it with a short rib, and spoon the flavorful sauce and vegetables over the top. Don’t forget to garnish with freshly chopped parsley. Enjoy your delicious meal!
Can I Use Different Cuts of Meat for This Recipe?
Yes, you can substitute beef chuck or brisket if that’s what you have on hand. Simply adjust the cooking time to ensure the meat becomes tender, as those cuts may not need as long as short ribs. It’s best to check for tenderness as you cook!
What Can I Substitute for Red Wine?
If you prefer to avoid wine, you can use additional beef broth instead. For depth of flavor, add a splash of vinegar (like balsamic or red wine vinegar) for acidity. Just keep in mind that the final taste will be slightly different but still delicious!
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently on the stove over medium heat or in the microwave, adding a bit of beef broth if needed to prevent drying out.
Can I Make This Recipe Ahead of Time?
Absolutely! Braised short ribs taste even better the next day. Cook the dish as instructed, then let it cool completely before refrigerating. Reheat on low heat on the stove or in the oven, covered to keep them moist.
