These French style braised short ribs are rich and tender, cooked slowly in a flavorful sauce with wine, herbs, and vegetables. Perfect for a cozy dinner!
When I make these, my kitchen smells heavenly, and I can’t help but sneak a taste before serving. They go perfectly with mashed potatoes—trust me!
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish! If you can’t find short ribs, try using chuck roast or brisket, but the cooking time may vary as they might be more tender quicker.
Red Wine: A full-bodied wine like Cabernet Sauvignon adds depth to the sauce. If you prefer non-alcoholic options, substitute with more beef broth, or use grape juice mixed with a splash of vinegar for acidity.
Olive Oil: It’s perfect for searing your ribs. If you want a different flavor, you can swap with vegetable oil or even coconut oil, though it might change the taste a bit.
Herbs: Fresh thyme and bay leaves are essential for flavor. Dried herbs can be used in a pinch, but use less since they’re more concentrated. About 1 teaspoon of dried thyme should suffice.
How Do I Brown the Meat Properly?
Browning the short ribs is key to building flavor in this dish. Here’s how to do it right:
- Heat your Dutch oven over medium-high heat; give it a minute to warm up.
- Add olive oil, and once it’s hot, place the short ribs in the pot. Don’t crowd the pot; work in batches if needed.
- Let them sear undisturbed for about 3-4 minutes. Flip and repeat until all sides are nicely browned.
- Remove the short ribs and set them aside to keep the browning bits—this adds flavor to your sauce!
How to Make French Style Braised Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 4 lbs beef short ribs
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Vegetables:
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
For the Braising Liquid:
- 2 cups red wine (preferably a full-bodied variety like Cabernet Sauvignon)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
For Serving:
- 1 tablespoon fresh parsley, chopped (for garnish)
- Mashed potatoes or polenta (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and around 3 hours of cooking in the oven. So, set aside a bit of time to enjoy this delicious meal, perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This will prepare it for braising the short ribs to perfection.
2. Season and Sear the Ribs:
Generously season the beef short ribs with salt and black pepper. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs and sear them on all sides until nicely browned, about 3-4 minutes per side. Once browned, remove them from the pot and set aside.
3. Sauté the Vegetables:
In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, or until the vegetables soften. Then, add the minced garlic and cook for another minute until fragrant.
4. Make the Braising Liquid:
Pour in the red wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Bring the mixture to a simmer and let it reduce by half, which will intensify the flavor!
5. Add the Rest of the Ingredients:
Next, stir in the beef broth, tomato paste, thyme, and bay leaves. Return the short ribs back to the pot, making sure they are mostly submerged in the liquid. This is where they’ll soak up all those delicious flavors.
6. Braise in the Oven:
Cover the pot with a lid and transfer it to your preheated oven. Let it braise for about 3 hours, or until the meat is tender and falls off the bone. Can you smell that delicious aroma? It’s going to be worth the wait!
7. Finishing Touches:
Once the time is up, carefully remove the pot from the oven. Take out the short ribs and set them aside. Discard the thyme and bay leaves from the pot. If you want a thicker sauce, you can strain the braising liquid and simmer it on the stovetop to reduce it further.
8. Serving:
Serve the tender short ribs over a bed of mashed potatoes or polenta, and drizzle with the delicious braising sauce. Sprinkle some fresh parsley on top for a lovely finish. Enjoy your meal!
Can I Use Different Cuts of Beef for This Recipe?
Absolutely! While short ribs are ideal for braising due to their rich flavor and tenderness, you can also use chuck roast or brisket. Just keep in mind that the cooking time might vary slightly depending on the cut, so make sure to check for tenderness!
What Can I Substitute for Red Wine?
If you prefer not to use wine, you can replace it with extra beef broth mixed with a splash of balsamic vinegar or grape juice to add depth of flavor. Keep in mind that it may change the taste a bit, but it will still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To ensure the best flavor, reheat the short ribs and sauce gently on the stove or in the microwave, adding a splash of broth to keep them moist.
Can I Make This Dish in a Slow Cooker?
Yes, you can definitely use a slow cooker! Brown the short ribs and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the meat is tender. Just make sure to reduce the liquid slightly since slow cookers don’t evaporate moisture the same way an oven does!
