French Style Braised Short Ribs are a warm and hearty dish that brings comfort to your table. These tender ribs slowly cook in red wine and aromatics, making them full of rich flavor.
When you take a bite, you’ll feel like you’re in a cozy bistro in Paris! I love serving these with mashed potatoes to soak up all that delicious sauce. It’s a simple way to impress your guests!
Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish! Look for well-marbled ribs for tenderness. If you can’t find short ribs, you can substitute chuck roast cut into large chunks, though the texture will differ slightly.
Red Wine: A full-bodied wine adds depth and flavor. I prefer a Cabernet Sauvignon or Merlot. If you’re not a wine drinker, feel free to use more beef broth, but the taste will change a bit.
Beef Broth: Homemade is best if you have time, but store-bought works too. For a lighter dish, you can use low-sodium broth or chicken broth as a substitute.
Vegetables: The diced onion, carrots, and celery form the base (called mirepoix) for flavor. If you’re out of any, leeks can replace onions, and bell peppers can replace celery. Each will contribute a different taste to the dish.
Fresh Herbs: Thyme and bay leaf are traditional here. You can also experiment with rosemary or oregano if you like a different flavor. Just remember to remove them before serving!
How Do I Achieve Perfectly Searing the Short Ribs?
Searing the short ribs is a crucial technique that builds flavor for the dish. Here’s how to do it well:
- Ensure your pot is hot before adding the ribs; this helps achieve a nice brown crust.
- Don’t overcrowd the pot; if needed, sear in batches to allow even cooking.
- Let them brown without moving them too much. This usually takes about 4-5 minutes on each side.
- Once browned, remove and set aside, but keep all those delicious bits stuck in the pot for the sauce!
By following these tips, your short ribs will have a beautiful color and a deep flavor that makes this dish unforgettable!
How to Make French Style Braised Short Ribs?
Ingredients You’ll Need:
For the Braised Short Ribs:
- 4 pounds beef short ribs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine (preferably a full-bodied wine)
- 2 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon tomato paste
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and then you’ll need to let the ribs braise in the oven for 2.5 to 3 hours. So, all in all, you’re looking at approximately 3 hours total to enjoy this hearty dish. It’s a bit of a wait, but the results are absolutely worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 300°F (150°C). This low heat will really help to tenderize those short ribs as they cook!
2. Season the Ribs:
Take the beef short ribs and generously sprinkle them with salt and pepper on all sides. This will enhance their flavor beautifully.
3. Searing the Ribs:
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs to the pot. Sear them until they are browned on all sides, which should take about 4-5 minutes per side for a nice crust. Once done, carefully remove the ribs from the pot and set them aside.
4. Sauté the Veggies:
In the same pot, toss in the diced onion, carrots, and celery. Sauté them until they are softened, which should take about 5-7 minutes. Then, add the minced garlic and cook for an additional minute, just until fragrant.
5. Add the Wine:
Pour in the red wine and be sure to scrape up all those delicious browned bits stuck at the bottom of the pot. Let it simmer for about 5 minutes to let the flavors meld.
6. Stir in the Sauce Ingredients:
Next, stir in the beef broth, crushed tomatoes, tomato paste, thyme, and bay leaf. Bring this mixture to a nice simmer.
7. Return the Ribs to the Pot:
Now, it’s time to bring back those short ribs! Place them back into the pot, ensuring they are mostly submerged in the liquid. Cover the pot with a lid, and it’s ready to go into the oven.
8. Braise in the Oven:
Transfer the pot to the preheated oven and let the ribs braise for about 2.5 to 3 hours. You’ll know they’re done when the meat is fall-off-the-bone tender.
9. Finishing Touches:
Once done, carefully take the pot out of the oven. Discard the thyme and bay leaf. If you want, skim off any excess fat from the sauce to make it lighter.
10. Serve and Enjoy:
Now for the best part! Serve the braised short ribs over creamy mashed potatoes or polenta. Make sure to spoon some of that rich sauce and the veggies over the top. Lastly, garnish with chopped fresh parsley before you dig in!
Enjoy your delicious French style braised short ribs!
Can I Use a Different Cut of Meat?
Absolutely! If short ribs aren’t available, you can use chuck roast or brisket as a substitute. Just adjust the cooking time accordingly, as different cuts may require a bit more or less time to become tender.
How Can I Thicken the Sauce?
If you prefer a thicker sauce, you can remove the short ribs once they’re done and simmer the sauce on the stovetop for an additional 10-15 minutes to reduce. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce, cooking until thickened.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a saucepan over medium-low heat, adding a splash of beef broth or water to keep the meat moist. You can also freeze leftovers for up to 3 months; just thaw them in the fridge overnight before reheating.
Can I Prepare This Dish in a Slow Cooker?
Yes, you can! After searing the short ribs, transfer all ingredients to a slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. Just make sure the ribs are covered by the liquid for the best results!
