These French style braised short ribs are a comforting delight! They are slow-cooked until they’re so tender, they practically fall apart. With rich flavors, this dish is perfect for any cozy dinner.
When I make these ribs, the smell fills the kitchen, making everyone wander in curious. Pair them with some mashed potatoes, and you’ve got yourself a meal that’s sure to impress!
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish! Look for well-marbled ribs, as the fat adds juiciness and flavor. If short ribs aren’t available, you can use chuck roast, but the cooking time may need adjustment.
Red Wine: A dry red wine like Burgundy adds depth. If you prefer not to cook with alcohol, substitute with grape juice mixed with a little vinegar, or use additional beef broth.
Vegetables: Onion, carrots, and celery form the aromatics base. If you’re out of pearl onions, you can use more chopped onions or shallots for sweetness. Mushrooms can be swapped with other varieties like button or cremini.
Fresh Herbs: Rosemary and thyme add fragrant notes. If fresh herbs aren’t handy, dried herbs can work, just reduce the quantity as dried herbs are more potent. A teaspoon each of dried rosemary and thyme will suffice.
How Do You Achieve the Perfect Braised Short Ribs?
To get the best out of your braised short ribs, focus on browning the meat well. This step builds flavor and crust. Avoid rushing it! Here’s a quick guide:
- Pat the short ribs dry for a better sear, then season generously with salt and pepper.
- Heat your pot on medium-high before adding the oil and ribs; once added, don’t move them until a deep brown crust forms.
- When adding vegetables, stir occasionally and allow them to soften and caramelize; this will add layers of flavor to the sauce.
- Simmer the wine well before adding broth to let it reduce and intensify the flavor.
Patience is key! Braising takes time, but you’ll be rewarded with tender, flavorful meat that’s sure to impress anyone at your table. Enjoy cooking!
French Style Braised Short Ribs
Ingredients You’ll Need:
- 4 lbs (1.8 kg) beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 oz (225 g) mushrooms, sliced
- 8 oz (225 g) pearl onions, peeled
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups (480 ml) dry red wine (such as Burgundy)
- 3 cups (720 ml) beef broth
- 1 cup (240 ml) crushed tomatoes (optional)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time, followed by 2½ to 3 hours of cooking in the oven. It’s a wonderful dish to prepare in advance since the flavors deepen as it sits!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This will ensure it’s hot enough for the braising process.
2. Season the Ribs:
Pat the beef short ribs dry with paper towels to help achieve a nice crust. Generously season them with salt and freshly ground black pepper on all sides.
3. Sear the Ribs:
In a large Dutch oven or heavy oven-safe pot, heat the vegetable oil over medium-high heat. Once hot, add the short ribs, browning them on all sides, which should take about 4-5 minutes per side. This step locks in flavor, so don’t rush! Remove the ribs from the pot and set them aside.
4. Cook the Vegetables:
Lower the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables are softened. Then, add the sliced mushrooms and pearl onions, cooking for an additional 5 minutes, stirring occasionally to prevent sticking.
5. Add Garlic and Tomato Paste:
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant. This will add depth to your sauce!
6. Deglaze with Wine:
Pour in the dry red wine, using a wooden spoon to scrape the browned bits from the bottom of the pot. This step is essential for rich flavor. Let the wine simmer until it reduces by about half, roughly 10 minutes.
7. Add Broth and Herbs:
Add the beef broth, and if you’re using them, the crushed tomatoes, rosemary, thyme, and bay leaves. Return the short ribs to the pot, ensuring they are partially submerged in the liquid.
8. Prepare to Braise:
Bring the mixture to a gentle simmer on the stovetop, then cover the pot with a lid and transfer it to the preheated oven.
9. Braising Time:
Braise the ribs in the oven for about 2½ to 3 hours, or until the meat is very tender and falling off the bone. The long cooking time is what makes this dish so delicious!
10. Finish the Ribs:
Once done, carefully remove the pot from the oven. Transfer the short ribs to a plate and cover them loosely with foil to keep warm.
11. Prepare the Sauce:
Discard the herb sprigs and bay leaves. Skim off any excess fat from the surface of the braising liquid, then simmer the liquid over medium heat to reduce and thicken it if needed.
12. Serve and Enjoy:
Serve the short ribs hot, spooning the rich sauce and vegetables over them. Garnish with chopped fresh parsley for a lovely touch. These ribs pair beautifully with creamy mashed potatoes or crusty bread to soak up all that delicious sauce!
Enjoy your meal!
Can I Use Different Cuts of Meat for This Recipe?
Yes, while short ribs are ideal, you can substitute with chuck roast or even pork shoulder. Just be mindful that cooking times may vary depending on the cut used; ensure the meat is fork-tender before removing it from the oven!
What Can I Substitute for Red Wine?
If you prefer not to use alcohol, you can substitute the red wine with an equal mixture of beef broth and grape juice, or just use more beef broth. A splash of vinegar can also add acidity!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally for even heating.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the dish up to step 9, let it cool, and store it in the refrigerator for up to 2 days. When ready to serve, reheat it in the oven at 325°F (160°C) until warmed throughout.