These French style braised short ribs are tender and flavorful, slow-cooked in red wine and herbs. They are perfect for a cozy dinner or when you want to impress guests.
Don’t worry! The oven does most of the work for you while you enjoy the wonderful aroma filling your kitchen. Serve them with mashed potatoes, and you’ll be the hero of the night!
Key Ingredients & Substitutions
Beef Short Ribs: Bone-in short ribs give great flavor and tenderness. If you can’t find them, you might substitute with chuck roast cut into large pieces or even beef shanks, though double-check cooking times.
Red Wine: I use Cabernet Sauvignon for a rich flavor. However, if red wine isn’t a favorite, a good substitute would be beef broth or even grape juice mixed with a bit of vinegar for acidity.
Olive Oil: This is perfect for searing, but if you need an alternative, vegetable oil or canola oil will also work well. Just avoid oils with strong flavors.
Fresh Herbs: Thyme and parsley bring freshness. If you can’t find fresh thyme, dried thyme is a decent alternative—just use less since dried herbs are stronger. You could also use rosemary for a different flavor profile.
How Do I Properly Sear Meat for Maximum Flavor?
Searing is crucial as it develops a rich flavor for your dish. The key is to ensure everything is hot enough! Here’s how to nail it:
- Heat your Dutch oven on medium-high and add oil until shimmering.
- Don’t overcrowd the pot—sear ribs in batches if necessary.
- Sear each side for about 4-5 minutes until nicely browned, then remove and set aside.
- Remember, the more caramelization, the more flavor in the finished dish!
Take your time with this step; it sets the stage for delicious braised ribs. Enjoy the aroma while you work!
French Style Braised Short Ribs Recipe
Ingredients You’ll Need:
For the Braised Short Ribs:
- 4 pounds bone-in beef short ribs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 cups red wine (such as Cabernet Sauvignon)
- 2 cups beef stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 5-6 sprigs fresh thyme
- 2 tablespoons fresh parsley, chopped (for garnish)
For Serving:
- Mashed potatoes
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation plus 3 hours of braising time. You’ll have tender and flavorful short ribs ready to serve, so get ready for an amazing meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This is the perfect temperature for slowly braising the short ribs to make them super tender.
2. Season the Short Ribs:
Generously season the short ribs with salt and pepper. Don’t be shy—this will add flavor to your meat!
3. Sear the Short Ribs:
In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs and sear them on all sides until they are browned, which will take about 4-5 minutes per side. Once done, remove the short ribs from the pot and set them aside for now.
4. Sauté the Vegetables:
In the same pot, add the chopped onion, diced carrots, diced celery, and minced garlic. Sauté everything for about 5 minutes until the vegetables soften and the kitchen starts to smell delightful.
5. Deglaze with Wine:
Next, pour in the red wine. As it heats, use a wooden spoon to scrape up any tasty bits stuck to the bottom of the pot—these add flavor! Bring the wine to a simmer and let it reduce by half. This concentrates the flavors.
6. Add Remaining Ingredients:
Once the wine has reduced, add the beef stock, tomato paste, bay leaves, and thyme. Stir everything together to make sure it’s well mixed.
7. Return the Short Ribs:
Now it’s time to put the short ribs back in the pot! Make sure they are mostly submerged in the liquid. Bring the mix to a gentle simmer again.
8. Braise in the Oven:
Cover the pot with a lid and carefully transfer it to your preheated oven. Braise for about 3 hours, or until the meat is super tender and falls off the bone with ease.
9. Rest Before Serving:
Once the short ribs are done, take the pot out of the oven and let them rest for about 10-15 minutes. This lets the juices settle. You can skim off any excess fat from the surface while it rests.
10. Serve and Enjoy:
When you’re ready to serve, dish up the short ribs over a generous helping of mashed potatoes. Spoon the tasty braising liquid and vegetables right over the top. Finish with a sprinkle of fresh parsley for a nice touch. Enjoy your meal!
Can I Use Another Type of Meat for This Recipe?
Yes! While beef short ribs are traditional, you can experiment with other cuts of beef like chuck roast or brisket. Just remember that cooking times may vary, so adjust accordingly to make sure the meat is tender and falls apart easily.
What If I Don’t Have Red Wine?
No worries! You can substitute red wine with beef broth or stock for a non-alcoholic version. If you use broth, consider adding a splash of vinegar (like red wine vinegar) for acidity to balance the flavors, along with a bit of extra seasoning to enhance the taste.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the short ribs and their braising liquid. Just make sure to cool them completely before freezing, and they can last for about 3 months in the freezer.
Can I Cook This in a Slow Cooker?
Absolutely! After browning the short ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This will yield a deliciously tender result with less hands-on time!
