These French style braised short ribs are a true comfort food. Slowly cooked until tender, they are rich with flavor and paired perfectly with creamy mashed potatoes.
Honestly, the aroma while they cook makes my mouth water! I love serving them with a side of veggies to feel a little fancy while enjoying every bite. 🍽️
This recipe is so simple; just sear the ribs, add some broth, and let them simmer. It’s like a warm hug in a bowl—so good for chilly nights!
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish and provide rich flavor. If you can’t find short ribs, you could use chuck roast, but the texture will be different.
Red Wine: Burgundy or Pinot Noir is ideal, but if you prefer not to use alcohol, replace it with extra beef broth mixed with a splash of vinegar or grape juice for depth.
Mushrooms: For a more intense flavor, consider using shiitake or cremini mushrooms instead of the typical button mushrooms, but any variety works well!
Herbs: Fresh thyme and rosemary add wonderful aroma. Dried versions are fine, but you’ll need about a third of the amount since dried herbs are more concentrated.
Butter: This adds richness to the sauce. You could use olive oil for a lighter option or even a dairy-free butter substitute if needed.
How Can I Get My Short Ribs Perfectly Tender?
The key to tender short ribs is slow cooking. Braising at a low temperature allows the meat to become fork-tender. Here’s how to do it right:
- First, sear your ribs well—this builds a deep flavor.
- Make sure to simmer them gently in the oven. Use a Dutch oven for best heat distribution and moisture retention.
- Cover tightly to keep steam in; this helps keep the meat moist.
- Check the ribs after about 2.5 hours, but it may take longer on occasion. The meat should literally fall off the bone.
Once done, don’t rush the resting phase; letting them sit for a few minutes allows the juices to redistribute for even more flavor. Enjoy your cooking! 🤗
French Style Braised Short Ribs
Ingredients You’ll Need:
- 4 lbs beef short ribs
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 8 oz mushrooms, sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (e.g., Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 2 tbsp butter
- Fresh parsley, chopped for garnish
- Creamy mashed potatoes (for serving)
How Much Time Will You Need?
This delicious recipe takes about 20 minutes of prep time and around 3 hours total in the oven. The slow braising allows the flavors to deepen and the meat to become tender and flavorful—perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C)—this is the perfect temperature for slow cooking those short ribs to perfection!
2. Season the Ribs:
Generously season the beef short ribs with salt and freshly ground black pepper. This will help build a robust flavor!
3. Sear the Ribs:
In a heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Carefully add the short ribs and sear them on all sides until they are deeply browned, about 3-4 minutes per side. Once browned, remove the ribs from the pot and set them aside.
4. Sauté the Vegetables:
In the same pot, add the chopped onion, sliced carrots, and mushrooms. Sauté everything together until the veggies are softened and caramelized, which should take about 7-10 minutes. This step adds great flavor to the dish!
5. Add Garlic and Tomato Paste:
Next, add the minced garlic and tomato paste. Cook for another 1-2 minutes until the garlic is fragrant and the paste is well combined with the veggies.
6. Deglaze with Red Wine:
Pour in the dry red wine to deglaze the pot, making sure to scrape up any browned bits from the bottom. This step is key for richness in the sauce. Allow the wine to reduce by half, which should take about 10 minutes.
7. Add Broth and Herbs:
Now, add the beef broth, fresh thyme, fresh rosemary, and bay leaves. Stir everything together to combine well.
8. Return the Ribs:
Carefully return the short ribs to the pot, nestling them into the liquid and vegetables. Bring it all to a gentle simmer.
9. Braising Time:
Cover the pot with a lid and transfer it to the oven. Let the ribs braise for about 2.5 to 3 hours, or until the meat is tender and falling off the bone. This slow cook is what makes it so good!
10. Skim and Finish the Sauce:
Once done, remove the pot from the oven and take the ribs out. Place them onto a plate and skim off any excess fat from the sauce that has settled on top.
11. Add Butter:
Stir in the butter into the sauce for added richness and adjust seasoning with salt and pepper as needed.
12. Serve It Up:
Serve those savory short ribs over a mound of creamy mashed potatoes, spooning the rich mushroom and carrot sauce generously on top.
13. Garnish:
Finish off your dish with a sprinkle of fresh chopped parsley for color and freshness before diving in!
Enjoy your decadent French style braised short ribs with the tender vegetables and velvety mashed potatoes—it’s a comforting meal that’s sure to impress! 🍽️
Can I Use Different Cuts of Meat?
Absolutely! While short ribs are ideal for braising, you can substitute them with chuck roast or brisket. Just keep in mind that cooking times may vary slightly based on the cut and thickness of the meat.
What If I Don’t Have Red Wine?
No worries! You can replace the red wine with an equal amount of beef broth mixed with a splash of vinegar or grape juice to maintain some acidity and flavor balance.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a pot on the stove or in the microwave, ensuring they stay moist by adding a splash of broth if needed.
Can I Make This Ahead of Time?
Yes! Braised short ribs taste even better the next day. You can prepare them a day in advance, then refrigerate them overnight and reheat on the stovetop over low heat before serving. Just remember to skim the fat off the sauce after it cools!
