These French Style Braised Short Ribs are so tender and flavorful! Slow-cooked with vegetables and wine, they are perfect for a cozy dinner.
Serve them over creamy mashed potatoes, and you’ll be in love! I can’t resist a good short rib; they’re like a warm hug on a plate! 😋
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the show! They’re rich in marbling, which makes them tender and flavorful when braised. If short ribs aren’t available, beef chuck roast can be a good fallback. Just cut it into similar-sized pieces.
Red Wine: A dry wine like Cabernet Sauvignon adds great depth. If you’re not into wine, use extra beef stock mixed with a little vinegar or grape juice for acidity, though it won’t have quite the same richness.
Vegetables: Onions, carrots, and celery (also known as mirepoix) are traditional. You can swap in whatever veggies you like—parsnips or bell peppers work nicely, too. Don’t skip the garlic—it really boosts the flavor!
Mushrooms: While optional, mushrooms add a nice earthiness. If you’re not a fan or can’t find any, just leave them out. A handful of diced potatoes could also work, giving a different texture.
How Do You Achieve Perfectly Braised Short Ribs?
Braising is about low and slow cooking, which makes tough cuts of meat tender. Follow these steps to nail it:
- Searing: Don’t skip the searing step! It caramelizes the meat, adding flavorful depth. Do it in batches to avoid crowding the pan.
- Deglazing: After sautéeing veggies, add your red wine and scrape up those tasty browned bits from the pot’s bottom—this is flavor gold!
- Submerging: Make sure your short ribs are mostly submerged in the braising liquid. This helps them cook evenly and keeps them moist.
- Oven Time: Braise them in the oven for 2.5 to 3 hours. Check for tenderness; you want them to fall apart easily!
Afterwards, skimming off the excess fat is key for a cleaner sauce. Serve over polenta or mashed potatoes for a comforting meal.
How to Make French Style Braised Short Ribs?
Ingredients You’ll Need:
For the Braised Short Ribs:
- 3-4 lbs beef short ribs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 garlic cloves, minced
- 2 cups red wine (preferably a dry variety, like Cabernet Sauvignon)
- 4 cups beef stock
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 bay leaf
- 1 cup mushrooms, diced (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish requires about 15 minutes of prep time and a long, slow cooking time of 2.5 to 3 hours in the oven. It’s a perfect weekend meal that gives you plenty of time to relax while the flavors develop beautifully!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This is the perfect temperature for slowly cooking the ribs to tender perfection.
2. Season the Ribs:
Generously season the beef short ribs with salt and black pepper. This simple step will enhance the flavor of the meat.
3. Sear the Ribs:
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once it’s hot, add the short ribs and sear them on each side until they’re nicely browned, about 4-5 minutes per side. Once browned, remove the ribs from the pot and set them aside. This step adds a wonderful depth of flavor!
4. Sauté the Vegetables:
In the same pot, add the diced onion, carrots, celery, and mushrooms if you’re using them. Sauté for about 5-7 minutes or until the vegetables are soft. Then, add the minced garlic and cook for another minute until your kitchen smells amazing!
5. Deglaze with Wine:
Pour in the red wine, making sure to scrape the bottom of the pot to deglaze and incorporate all those tasty bits stuck to the pot. Bring the mixture to a boil and let it reduce for about 10 minutes; this intensifies the flavors.
6. Add Remaining Ingredients:
Stir in the beef stock, tomato paste, thyme, and bay leaf. Return the short ribs to the pot, ensuring they are submerged in the fragrant liquid. This is where the magic happens!
7. Braise the Ribs:
Cover the pot with a lid and place it in the preheated oven. Let the short ribs braise for 2.5 to 3 hours, or until the meat becomes tender and falls apart easily. Your home will smell heavenly during this time!
8. Final Touches:
Once the ribs are done, take the pot out of the oven, discard the bay leaf, and skim off any excess fat from the surface. You want to keep the sauce rich but not greasy.
9. Serve and Enjoy:
Serve the braised short ribs over creamy polenta or mashed potatoes. Don’t forget to spoon the luscious sauce and vegetables on top! Garnish with fresh chopped parsley to add a pop of color and freshness. Enjoy your cozy meal!
Bon appétit!
Can I Use a Different Cut of Meat?
Absolutely! You can substitute beef chuck roast or brisket for short ribs if that’s what you have on hand. Just adjust the cooking time as needed, as different cuts may vary in tenderness and fat content. Aim for a similar weight and ensure the meat is well-seared for the best flavor.
What If I Don’t Have Red Wine?
No problem! If you don’t want to use red wine, you can substitute it with additional beef stock or broth. For a bit of acidity, add a tablespoon of vinegar (red wine vinegar works well) to mimic the depth of flavor red wine adds. Just be sure to taste as you go to achieve the desired flavor balance!
How Can I Make This Ahead of Time?
You can definitely prepare this dish in advance! Once the short ribs are cooked and cooled, store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat gently on the stove over low heat, adding a splash of beef stock if the sauce thickens too much.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the braised short ribs in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating on the stove or in the microwave.
