These French Style Braised Short Ribs are rich and tender, slow-cooked in a delicious mix of wine and herbs. They practically melt in your mouth!
Who doesn’t love a dinner that makes the whole house smell amazing? I can never resist these hearty ribs, especially served with creamy mashed potatoes. Yum!
Making these ribs is a breeze! Just sear them, add your ingredients, and let them cook slowly. They’re perfect for impressing guests or treating yourself!
Key Ingredients & Substitutions
Beef Short Ribs: The star of the dish! Look for well-marbled ribs for the best flavor. If you can’t find short ribs, you can substitute with chuck roast, but adjust the cooking time as it may require a different approach.
Red Wine: A dry red wine like Burgundy or Pinot Noir adds depth. If you prefer not to use wine, grape juice with a bit of vinegar can mimic the acidity, or just use more beef broth.
Vegetables: Onions, carrots, and mushrooms provide flavor and texture. Feel free to swap in your favorite veggies like parsnips or celery. Just keep the base similar for rich flavors!
Fresh Herbs: Rosemary and thyme are classic choices. If you don’t have these, dried herbs can work—use about a third of the amount since they’re more potent.
How Do I Get the Perfect Sear on My Ribs?
Searing short ribs properly is key to flavorful, tender meat. Here’s how to do it:
- Make sure your ribs are dry—this helps them brown. Pat them with paper towels.
- Heat your pot until it’s hot enough that a drop of water sizzles on contact.
- Add the oil and wait for it to shimmer before placing the ribs in. Don’t overcrowd; sear in batches if needed.
- Don’t rush! Allow them to cook undisturbed for 3-4 minutes per side until deeply golden. This caramelization is where the flavor comes from!
With these tips and ingredients, you’ll set yourself up for a delightful, comforting meal. Enjoy your cooking!
French Style Braised Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 4 large beef short ribs (about 3-4 pounds)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 large carrots, peeled and chopped
- 8 ounces cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon all-purpose flour (optional, for thickening)
- 2 tablespoons unsalted butter (optional, for finishing)
- Chopped fresh parsley, for garnish
For the Creamy Mashed Potatoes (Serves 4):
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1/2 cup whole milk (warmed)
- 3 tablespoons unsalted butter
- Salt and pepper to taste
How Much Time Will You Need?
This delicious recipe takes about 30 minutes of prep time and around 2.5 to 3 hours of cooking time in the oven for braising. It’s a bit of a waiting game, but the wait is worth it for those tender, flavorful short ribs!
Step-by-Step Instructions:
1. Prepare the Short Ribs:
Start by patting the short ribs dry with paper towels. This helps them sear better! Generously season all sides with salt and freshly ground black pepper.
2. Sear the Ribs:
In a large, heavy-bottomed Dutch oven or an ovenproof pot, heat vegetable oil over medium-high heat. Add the seasoned short ribs and brown them on all sides until they’re deep golden—they should take about 3-4 minutes per side. Once browned, transfer the ribs to a plate and set them aside.
3. Sauté the Vegetables:
In the same pot, reduce the heat to medium and toss in the diced onion, carrots, and sliced mushrooms. Cook and stir occasionally until they’re softened and lightly browned, which should take about 6-8 minutes. Add the minced garlic and tomato paste, cooking for another 1-2 minutes until it starts to smell amazing!
4. Deglaze the Pot:
Now, pour in the red wine, scraping up any browned bits stuck to the bottom of the pot. These bits have tons of flavor! Let the wine simmer and reduce by about half, which will take around 8-10 minutes.
5. Add Broth and Herbs:
Return the browned short ribs to the pot and add beef broth along with the rosemary, thyme, and bay leaf. Ensure the liquid comes halfway up the ribs, adding more broth if necessary. Bring everything to a gentle simmer.
6. Braise the Ribs:
Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 325°F (160°C). Let the ribs braise for 2.5 to 3 hours, until they are tender and practically falling off the bone.
7. Prepare the Mashed Potatoes:
About 30 minutes before the ribs are done, boil the peeled potato chunks in salted water until tender, which should take about 15-20 minutes. Drain them, then mash them with butter and the warmed milk until they are smooth and creamy. Season with salt and pepper to taste, and keep warm.
8. Finish the Sauce:
Once the ribs are done, carefully remove them from the pot and set them on a plate. Discard the herb stems. Skim any excess fat off the sauce. If you like, you can stir in a tablespoon of flour mixed with a little water to thicken the sauce. Let it simmer to thicken up, and for extra richness, stir in some butter. Taste and adjust seasoning as necessary.
9. Serve:
To serve, spoon creamy mashed potatoes onto each plate, then place a short rib on top. Drizzle the rich mushroom and carrot sauce over the ribs, and garnish with chopped fresh parsley. Enjoy this delightful dish with crusty bread if you like!
Enjoy this classic French bistro-style dish with tender, flavorful short ribs braised to perfection in wine and herbs!
Can I Use Different Cuts of Meat for This Recipe?
Yes, if you can’t find short ribs, chuck roast is a great alternative! Just be mindful that cooking times may vary slightly depending on the thickness and type of meat.
How Can I Make This Recipe Ahead of Time?
Absolutely! You can braise the short ribs a day in advance. Let them cool and then store them in the fridge. The next day, reheat gently on the stove, adding a splash of broth or water for moisture if needed.
What Should I Serve with Braised Short Ribs?
Braised short ribs pair wonderfully with creamy mashed potatoes, but you can also serve them with polenta, egg noodles, or crusty bread to soak up the delicious sauce. A side of roasted vegetables or a fresh salad balances the richness nicely!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a pot on the stove or in the microwave, being careful not to dry them out. You might want to add a little broth while reheating.