French Braised Short Ribs

Tender, melt-in-your-mouth short ribs slowly braised in a rich, savory sauce — a dish that’s hearty, comforting, and elegant. Perfect for a special dinner, cozy weekend meal, or any time you want a restaurant-style comfort food at home.

Why You’ll Love This Recipe

• Deep, rich flavors from slow braising — beef becomes tender and sauce becomes luxurious.
• Aromatic base: onions, garlic, herbs, wine or broth — classic French-style flavor.
• Comforting yet sophisticated — excellent for family dinners or special occasions.
• Great make-ahead option — flavor improves when braised ahead and reheated.
• Wonderful with sides: mashed potatoes, polenta, crusty bread, or roasted vegetables.

Ingredients

• ~1.5–2 kg (3–4 lb) beef short ribs (bone-in), trimmed and patted dry
• Salt and freshly ground black pepper
• 2–3 tablespoons olive oil (or vegetable oil / butter)
• 1 large onion, chopped
• 2 carrots, peeled and chopped (optional — adds sweetness & depth)
• 2–3 cloves garlic, minced
• 2 tablespoons tomato paste (for richness, optional but recommended)
• 1–2 cups red wine (or extra beef broth if you prefer no alcohol)
• 3–4 cups beef broth (enough to mostly cover ribs)
• 2 bay leaves
• 2–3 sprigs fresh thyme (or 1 tsp dried thyme)
• 1–2 sprigs fresh rosemary (optional)
• Optional: 1 tablespoon balsamic vinegar (or splash of cognac/brandy) — adds depth

For Serving / Garnish:

• Fresh chopped parsley or herbs
• Creamy mashed potatoes, polenta, buttered noodles, or crusty bread

Instructions

1. Preheat & Season

Preheat oven to 325 °F (160 °C).
Season short ribs generously on all sides with salt and pepper.

2. Sear the Short Ribs

In a heavy, oven-safe Dutch oven or large deep pot, heat olive oil over medium-high heat.
Add short ribs in batches (don’t overcrowd) and sear 2–3 minutes per side until browned on all surfaces. Remove ribs and set aside.

3. Sauté Aromatics

In same pot (lower heat slightly), add chopped onion (and carrots if using). Sauté until softened and lightly golden.
Add minced garlic — sauté 30–60 seconds until fragrant.

Stir in tomato paste — cook 1 minute to remove raw edge and deepen flavor.

4. Deglaze & Build Braising Liquid

Pour in red wine (or a mix of wine + broth) and stir, scraping bottom of pot to dissolve browned bits — adds rich flavor.
Let wine simmer 2–3 minutes to reduce slightly.

Return short ribs to the pot.
Add enough beef broth to almost cover ribs.
Tuck in bay leaves, thyme, (and rosemary if using).
If using — add balsamic vinegar or a splash of brandy for extra depth.

5. Braise in Oven

Cover pot with lid. Place in preheated oven and braise 2.5 to 3 hours, or until meat is falling-off-the-bone tender.
Check once or twice: ensure ribs are mostly submerged; add more broth if liquid level drops too low.

6. Finish & Serve

Remove pot from oven carefully. Transfer ribs to a serving dish and cover to keep warm.
Skim excess fat off top of sauce, or spoon fat off carefully.
You can reduce sauce on stove over medium-high heat 5–10 minutes to thicken, or stir in a small knob of butter for richness.
Serve ribs over mashed potatoes, polenta, rice, or with crusty bread — spoon sauce generously over meat. Garnish with fresh parsley or herbs.

You Must Know

• Searing ribs before braising builds deep flavor — don’t skip this step.
• Low and slow braising is key for tender, flavorful meat — rushing will give tough ribs.
• Using wine adds complexity — but broth works too if you skip alcohol.
• Keep ribs mostly submerged in liquid during braising to ensure even cooking.
• If sauce is too thin after braising, reduce it on stove before serving; if too salty, add a splash of water or extra broth.

Pro Tips & Variations

• Add root vegetables (carrots, parsnips, celery) for a one-pot meal.
• Stir in mushrooms or pearl onions in the final hour for added earthiness.
• For a slightly creamier finish — stir in a small amount of heavy cream or a knob of butter before serving.
• Add a sprinkle of smoked paprika or a pinch of chili flakes for subtle heat and smokiness.
• Make it ahead: braise ribs a day before, chill, skim fat, then reheat — flavors deepen over time.

Serving & Storage

• Serve hot with mashed potatoes, polenta, buttered noodles, or crusty bread to soak up sauce.
• Leftovers: store meat and sauce in separate airtight containers in fridge up to 3 days.
• Reheat gently on stove — add a splash of broth or water to loosen sauce if thickened.
• Can freeze after cooling: store in freezer-safe container up to 2 months — thaw overnight in fridge before reheating.

Frequently Asked Questions

→ Can I use bone-in or boneless short ribs?
Bone-in is ideal for flavor and richness, but boneless works too — just adjust cooking time slightly if needed.

→ Is wine necessary?
No — you can substitute with extra beef broth. Wine adds depth and richness but is optional.

→ My sauce is too thin — how to thicken it?
Remove ribs, simmer sauce on stove to reduce, or whisk in a small pat of butter (beurre manié) at end.

→ Can I freeze leftovers?
Yes — ribs and sauce freeze well, but potatoes or mashed side dishes don’t freeze as nicely.

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