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French Style Braised Short Ribs Recipe

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3.9 from 48 reviews

This French Style Braised Short Ribs recipe features tender, slow-cooked beef ribs simmered in a rich and flavorful sauce made with red wine, beef broth, vegetables, and aromatic herbs. The combination of caramelized vegetables, garlic, and herbs creates a deep, hearty dish perfect for a comforting dinner.

  • Total Time: 3 hours 20 minutes
  • Yield: 4 servings

Ingredients

Meat

  • 2 pounds beef short ribs, cut into 3-4 inch pieces

Vegetables

  • 1 large onion, sliced
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 8 ounces mushrooms, quartered
  • 4 cloves garlic, chopped
  • 2 heads of garlic, with the tops removed

Liquids & Sauces

  • 3 cups beef broth
  • 2 cups dry red wine (or more broth)
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar

Herbs & Spices

  • 1 pinch red pepper flakes (optional)
  • 2 bay leaves
  • 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
  • 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried rosemary)
  • 2 tablespoons parsley, chopped

Instructions

  1. Prepare the short ribs: Pat the beef short ribs dry with paper towels. This helps to achieve a good sear during browning.
  2. Brown the short ribs: In a heavy pot or Dutch oven over medium-high heat, add a small amount of oil. Brown the short ribs on all sides until they develop a deep, caramelized crust, about 3-4 minutes per side. Remove and set aside.
  3. Sauté the vegetables: In the same pot, add the sliced onion, carrots, celery, mushrooms, and chopped garlic. Cook until softened and starting to brown, approximately 5-7 minutes. Add the red pepper flakes if using.
  4. Add tomato paste and deglaze: Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor. Then pour in the dry red wine, scraping the bottom of the pot to release browned bits. Let the wine reduce by about half, which should take 5-7 minutes.
  5. Add broth and aromatics: Return the browned short ribs to the pot. Add the beef broth, whole garlic heads (tops removed), balsamic vinegar, bay leaves, thyme, and rosemary. Bring the mixture to a gentle simmer.
  6. Braise the short ribs: Cover the pot and cook on low heat for 2.5 to 3 hours, or until the meat is tender and falling off the bone. Alternatively, this can be done in an oven set at 325°F (163°C) for the same amount of time.
  7. Finish and serve: Once the short ribs are tender, remove the meat and vegetables. Discard the bay leaves and garlic heads. If desired, reduce the sauce over medium-high heat to thicken it. Stir in chopped parsley before serving.

Notes

  • For a deeper flavor, brown the short ribs in batches to avoid overcrowding the pan.
  • Dry red wine adds richness, but you can use extra beef broth if you prefer no alcohol.
  • Braising can be done either on the stovetop or in the oven; both methods yield delicious results.
  • Leftovers taste even better the next day as flavors meld.
  • Serve over mashed potatoes, polenta, or buttered noodles for a complete meal.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Find it online: https://allyumcooks.com/french-style-braised-short-ribs-recipe/