These French style braised short ribs are a comfort food dream! Slow-cooked to perfection, they’re juicy and full of rich flavors from herbs and red wine. Yum!
When they’re ready, I love serving them over creamy mashed potatoes. It’s like a warm hug on a plate. Trust me, you’ll want seconds! 😋
Key Ingredients & Substitutions
Beef Short Ribs: These are a must for this recipe. You need bone-in ribs for the best flavor. If you’re looking for a lighter option, chuck roast can also work, though it won’t be as rich.
Red Wine: A full-bodied red, like Burgundy or Cabernet, brings great depth. Don’t have those? Merlot or even a robust blend works too. You can use broth if you want to skip alcohol, but the flavor will be different!
Tomato Paste: This adds richness and depth of flavor. If you’re out, you can use crushed tomatoes but you’ll need to reduce the liquid a bit more.
Mushrooms: While optional, they add a nice earthy flavor. If you’re not a fan, you can leave them out or substitute with eggplant for a different texture.
How Do I Get My Short Ribs Perfectly Tender?
The secret to tender short ribs is in the low-and-slow cooking method. This process breaks down tough fibers, making them melt-in-your-mouth delicious! Here’s how to do it right:
- Start by searing the ribs. Browning them locks in flavor and gives that nice color.
- Use a heavy pot like a Dutch oven; it distributes heat evenly.
- Add the liquid and herbs after browning the vegetables—the flavors will develop beautifully.
- Braise in a preheated oven at 325°F for at least 2.5 hours. The longer, the better, as long as you check the liquid level occasionally.
Patience is key! Letting the dish cook slowly ensures all those rich flavors meld perfectly. Enjoy the amazing aroma that fills your kitchen! 🥘
How to Make French Style Braised Short Ribs
Ingredients You’ll Need:
- 4 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or olive oil
- 1 large onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups full-bodied red wine (e.g., Burgundy or Cabernet Sauvignon)
- 3 cups beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme, plus extra for garnish
- 2 bay leaves
- 8 ounces cremini or button mushrooms, quartered (optional)
- Fresh parsley or thyme, chopped (for garnish)
How Much Time Will You Need?
This recipe requires about 25 minutes of prep time and 3 hours for cooking, including braising in the oven. Once it’s in the oven, you can relax and let the magic happen while the flavors meld and the meat becomes incredibly tender!
Step-by-Step Instructions:
1. Preheat Your Oven:
Set your oven to 325°F (165°C) so it’s ready for the braising process.
2. Season the Short Ribs:
Generously sprinkle salt and freshly ground black pepper over the short ribs. This helps to enhance the savory flavors.
3. Sear the Meat:
In a large Dutch oven or oven-safe pot, heat the oil over medium-high heat. Add the short ribs in batches, browning them on all sides, about 3-4 minutes per side. This step is important for flavor! Once browned, remove the ribs and set them aside.
4. Sauté the Vegetables:
Lower the heat to medium, then add the diced onion, carrots, and celery to the pot. Cook while stirring occasionally, until they’re softened and beginning to caramelize, which takes about 8-10 minutes.
5. Add Garlic and Tomato Paste:
Stir in the minced garlic and let it cook for about 1 minute until fragrant. Then, add the tomato paste and keep cooking for another 2 minutes to build up the flavor.
6. Deglaze the Pot:
Pour in the red wine to help lift the browned bits from the bottom of the pot. This will create a flavorful base! Let it simmer until the wine reduces by about half, approximately 7-10 minutes.
7. Combine and Bring to a Simmer:
Now, add the beef broth, rosemary, thyme, and bay leaves to the pot. Return the short ribs back to the pot, nestling them among the veggies.
8. Braise in the Oven:
If you’re using mushrooms, sprinkle those around the ribs, then bring the mixture to a simmer. Cover the pot with a lid, and transfer it to the preheated oven. Braise for about 2.5 to 3 hours until you can easily pull the meat apart.
9. Finish and Serve:
Once cooked, remove the pot from the oven. Carefully transfer the ribs to a platter and cover with foil to keep warm. Skim off the excess fat from the braising liquid. Optionally, you can simmer the sauce on the stove for a few minutes to thicken it.
10. Garnish and Enjoy!
Discard the herb sprigs and bay leaves, then pour the sauce and vegetable mixture over the short ribs on the platter. Garnish with fresh thyme or parsley. Serve your delicious braised short ribs with creamy mashed potatoes or some crusty bread to soak up the sauce!
Enjoy this delightful dish that’s sure to impress family and friends alike! Bon appétit! 🍷🥩
Can I Use Different Cuts of Meat?
Yes, you can use other cuts like chuck roast, but keep in mind that the cooking time may vary. Chuck roasts can also become tender with a similar slow-braising method, though they may not have the same rich flavor from the bones as short ribs do.
How Can I Make This Recipe Ahead of Time?
You can prepare this dish a day in advance! Simply cool the braised short ribs and sauce completely, then refrigerate them overnight. When you’re ready to serve, reheat gently in a pot, adding a splash of broth to loosen it if necessary.
What Should I Do with Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat slowly on the stove over low heat, adding a bit of broth if the sauce has thickened too much.
How Do I Ensure My Short Ribs Are Tender?
The key to tender short ribs is low and slow cooking! Make sure to braise them for at least 2.5 to 3 hours in the oven. Check that the liquid is just simmering, not boiling, which will ensure proper tenderness.
