These French style braised short ribs are simply delicious! Slow-cooked in rich broth with herbs and veggies, they become super tender and full of flavor.
Who can resist meat that falls off the bone? I love serving these ribs over mashed potatoes—they soak up all that yummy sauce. Perfect for a cozy dinner! 😋
Key Ingredients & Substitutions
Beef Short Ribs: These are crucial for flavor and tenderness. If you can’t find short ribs, you can substitute with chuck roast, though you’ll need to adjust cooking times as it may take longer.
Red Wine: A French red wine adds depth to the sauce. If you’re not a wine drinker, use additional beef broth or grape juice mixed with a splash of vinegar for acidity.
Olive Oil: This is used to sear the meat. You can switch to vegetable oil or avocado oil for a higher smoke point, but the flavor may change slightly.
Mushrooms: Optional but they add great umami flavor. If you don’t like mushrooms, you can leave them out or replace them with chopped bell peppers or carrots for texture.
How to Get the Best Flavor When Searing Meat?
Searing the short ribs is essential for adding depth of flavor to your dish. Here’s how to do it right:
- Make sure your pot is hot before adding the oil; this helps achieve a good sear.
- Don’t overcrowd the pot! Sear in batches if needed, as this allows the meat to brown properly.
- Aim for a brown crust on all sides, which usually takes about 8-10 minutes. This caramelization really boosts the taste!
Why Is Red Wine Important in Braising?
Red wine is important because it not only helps deglaze the pot, lifting all those flavorful bits but also adds acidity, which helps tenderize the meat and enrich the sauce. Allowing it to reduce by half intensifies the flavors.
How to Make French Style Braised Short Ribs
Ingredients You’ll Need:
For Braised Short Ribs:
- 4 lbs beef short ribs
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup red wine (preferably a French variety)
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1 cup mushrooms, sliced (optional)
- Fresh parsley, chopped (for garnish)
- Mashed potatoes or polenta, for serving
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prep and then around 3 to 4 hours to braise in the oven. You’ll spend a little time searing the meat and sautéing the vegetables before letting everything cook slowly in the oven for that melt-in-your-mouth tenderness. It’s perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat The Oven:
Start by preheating your oven to 300°F (150°C). This low and slow cooking method will help make the short ribs melt in your mouth.
2. Season & Sear the Short Ribs:
Generously season the short ribs with salt and pepper. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Carefully add the short ribs and sear them on all sides until beautifully browned, which should take about 8-10 minutes. Once browned, remove the ribs from the pot and set them aside on a plate.
3. Sauté the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Sauté these veggies for about 5 minutes until they become softened. Then, add the minced garlic and stir for another minute until it’s fragrant. Yum!
4. Deglaze the Pot:
Pour in the red wine, scraping up all those tasty browned bits stuck to the bottom of the pot. Let the wine simmer for a few minutes until it reduces by half—this adds great flavor!
5. Add the Remaining Ingredients:
Now, stir in the beef broth, tomato paste, fresh thyme, bay leaf, Worcestershire sauce, and mushrooms if you’re using them. Bring this mixture to a gentle simmer, which will wake up all those amazing flavors.
6. Return the Short Ribs:
Carefully place the seared short ribs back into the pot, making sure they are submerged in the liquid. This is where the magic happens!
7. Braise in the Oven:
Cover the pot with a lid and transfer it to your preheated oven. Let it braise for about 3-4 hours. You’ll know it’s done when the meat is so tender it falls right off the bone. The aroma will be absolutely irresistible!
8. Final Touches:
Once done, take the pot out of the oven and remove the bay leaf and thyme sprigs. If there’s a lot of fat on the surface, feel free to skim it off. It’s all about that rich, comforting sauce!
9. Serve and Enjoy:
Serve those juicy short ribs on a bed of creamy mashed potatoes or polenta. Drizzle the rich sauce and stir in the tender veggies over the top. Don’t forget to sprinkle with fresh parsley for a pop of color and flavor! Enjoy this delectable meal with family and friends.
Can I Use Different Cuts of Meat?
Yes! If you don’t have short ribs, you can substitute chuck roast or brisket. Just adjust the cooking time; those cuts may require a bit longer to ensure they become tender.
How to Adjust for a Lower Alcohol Content?
You can replace the red wine with additional beef broth or a mixture of grape juice and vinegar (1 part vinegar to 3 parts grape juice). This will still add some depth without the alcohol!
Can I Make This Ahead of Time?
Absolutely! Braised short ribs taste even better the next day. Prepare the dish as directed, then store it in the fridge for up to 3 days. Reheat gently on the stove or in the oven, adding a splash of broth if needed.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the cooked short ribs in the sauce for up to 3 months. Just make sure to let them cool completely before freezing!
