These Easy French Style Braised Short Ribs are rich, tender, and full of flavor. Cooking them slowly in red wine and herbs makes them deliciously melt-in-your-mouth!
When I serve these, everyone always asks for seconds! Pair them with some mashed potatoes, and you’ve got a cozy meal that’s perfect for a chilly evening. Yum!
Key Ingredients & Substitutions
Beef Short Ribs: These are essential for this dish. If you can’t find them, you might use chuck roast, though cooking times may vary. Look for well-marbled meat for the best results.
Red Wine: A dry red wine like Burgundy enriches the sauce. If you prefer a non-alcoholic option, use beef broth with a splash of vinegar for acidity.
Mushrooms: I love adding mushrooms for earthy flavor. If you’re not a fan or avoiding them, you can omit them altogether or swap in diced zucchini or bell peppers.
Herbs: Fresh thyme and rosemary bring wonderful aroma. If you don’t have fresh herbs, dried herbs can work too—just use one-third the amount.
How Do You Properly Sear Short Ribs?
Searing the short ribs is key to developing a rich flavor. Here’s how to get that nice golden-brown crust:
- Pat the ribs dry beforehand to ensure they brown nicely.
- Heat your oil until it’s shimmering in the pan. This usually takes about 1-2 minutes.
- Sear each side for about 3-4 minutes without moving them; this helps form that tasty crust.
- Once browned, remove them to rest before adding them back to the pot with the rest of the ingredients.
Following these tips will make your braised short ribs truly delicious! Enjoy cooking!
Easy French Style Braised Short Ribs
Ingredients You’ll Need:
- 4 pounds beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine (Burgundy or other dry red wine)
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 8 ounces mushrooms, sliced
- 2 tablespoons chopped fresh parsley (for garnish)
- Mashed potatoes or creamy polenta (for serving)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and approximately 2.5 to 3 hours of cooking time in the oven, resulting in beautifully tender and flavorful short ribs. Make sure to give yourself plenty of time, as the slow braising is what makes the meat fall-off-the-bone tender!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (163°C). While it’s heating, pat the beef short ribs dry with paper towels and season them generously on all sides with salt and black pepper. This step is important for a good crust when you sear them.
2. Sear the Short Ribs:
In a large oven-safe heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the short ribs, searing them on all sides until they’re nicely browned (about 3-4 minutes per side). After browning, remove them from the pot and set aside.
3. Cook the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Cook these for about 5-7 minutes until they start to soften. Then, add the minced garlic and let it cook for an additional minute, just until fragrant.
4. Add Tomato Paste and Wine:
Stir in the tomato paste and let it cook for 2 minutes to deepen the flavor. Then, pour in the red wine, scraping any browned bits off the bottom of the pot. Let it cook for about 8-10 minutes, reducing the wine by half.
5. Combine and Braise:
Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaves, making sure the liquid covers the meat about halfway. Bring it all to a simmer, then cover with a lid and transfer it to the preheated oven.
6. Slow Cooking:
Braise the ribs in the oven for 2.5 to 3 hours, or until the meat is fork-tender and falls off the bone. Around 45 minutes before they’re done, add the sliced mushrooms to the pot.
7. Final Touches:
Once done, take the pot out of the oven. Remove the herbs and bay leaves, then skim off any excess fat from the surface. For a thicker sauce, you can simmer the pot on the stove uncovered for about 10 minutes to reduce the liquid slightly.
8. Serve It Up:
To serve, plate the short ribs with the vegetables and spoon the rich sauce over them. They pair perfectly with creamy mashed potatoes or polenta. Don’t forget to sprinkle freshly chopped parsley on top for a lovely finish!
Enjoy your rich and tender French style braised short ribs, and get ready for some delicious compliments!
FAQ for Easy French Style Braised Short Ribs
Can I Use a Different Cut of Meat?
Yes, if you can’t find beef short ribs, you can substitute with a chuck roast or beef brisket. Just note that cooking times may vary; you want the meat to be fork-tender.
Can I Prepare This Recipe in a Slow Cooker?
Absolutely! After browning the meat and cooking the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the meat is tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a pan on the stove or in the microwave, adding a little beef broth for moisture if needed.
Can I Freeze Braised Short Ribs?
Yes, braised short ribs freeze well! Cool them completely, then store in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
