These French-style braised short ribs are rich and tender, cooked slowly in red wine and herbs. The aroma while they cook is simply mouthwatering!
Honestly, who doesn’t love meat that melts in your mouth? I usually serve them with mashed potatoes or crusty bread to soak up that delicious sauce—yum!
Key Ingredients & Substitutions
Beef Short Ribs: These ribs are essential for that rich, meaty flavor. Look for well-marbled ribs for the best result. If you’re looking for a lighter option, you can try using beef chuck, though the texture will be different.
Red Wine: Choose a dry wine like Pinot Noir or Burgundy for a true French flavor. If you prefer non-alcoholic options, grape juice or beef broth can work, but they may change the taste somewhat.
Herbs: Fresh rosemary and thyme enhance the flavor. If fresh herbs aren’t available, dried herbs can be substituted at about one-third of the quantity, but fresh gives a much brighter flavor.
Vegetables: The base vegetables like onions, carrots, and celery are crucial for the flavor. You could add mushrooms or leeks for additional depth, depending on what you have at hand.
What’s the Best Way to Brown Short Ribs?
Browning short ribs is key to building flavor through the Maillard reaction. Here’s how to ensure your ribs are perfectly browned:
- Use a heavy bottom pot for even heating.
- Make sure the oil is hot before adding the ribs. Test with a small piece of meat; if it sizzles, you’re ready.
- Work in batches to avoid overcrowding the pot. Overcrowding can lead to steaming instead of browning.
- Let the ribs sear without moving them for about 3-4 minutes. Only turn them once a nice crust forms.
Taking the time to brown the meat well really enhances the overall dish, making it worth the effort! Enjoy your braised short ribs!
French Style Braised Short Ribs
Ingredients You’ll Need:
- 4 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2-3 tbsp vegetable oil or olive oil
- 2 large onions, chopped
- 4 cloves garlic, peeled and smashed
- 2 carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 1 cup pearl onions, peeled
- 2 cups dry red wine (such as Pinot Noir or Burgundy)
- 2 cups beef stock or broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 4 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 and 2.5 to 3 hours of braising time in the oven. In total, you should set aside around 3 hours and 20 minutes to prepare these flavorful short ribs, but most of that time you’ll just be letting them cook and get tender in the oven.
Step-by-Step Instructions:
1. Preheat the Oven:
First, get your oven preheating at 325°F (160°C). That way, it’s ready for your short ribs when you’re done prepping them!
2. Season the Short Ribs:
Generously season the short ribs on all sides with salt and pepper. This helps enhance the flavor while they cook.
3. Brown the Short Ribs:
In a large Dutch oven or heavy oven-safe pot, heat the oil over medium-high heat. When the oil is hot, add the short ribs, browning them on all sides until they’re a nice deep golden brown—this should take about 3-4 minutes per side. If your pot isn’t big enough, brown them in batches to avoid crowding. Once done, remove the short ribs and set them aside.
4. Sauté the Vegetables:
In the same pot, add your chopped onions, carrots, celery, and pearl onions. Cook for about 8-10 minutes, stirring occasionally, until the veggies are softened and starting to brown.
5. Add Garlic and Tomato Paste:
Stir in the garlic and tomato paste, cooking for an additional 1-2 minutes until the garlic is fragrant and the tomato paste gets a little darker in color.
6. Deglaze with Red Wine:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. This adds great flavor! Bring the mixture to a boil and let it reduce by about half—this should take roughly 10 minutes.
7. Add the Short Ribs and Stock:
Return the browned short ribs to the pot. Pour in the beef stock, and add the rosemary, thyme, and bay leaves. The liquid should almost cover the ribs; if it doesn’t, add a bit more stock or water to cover them.
8. Simmer and Transfer to Oven:
Bring the pot to a gentle simmer on the stovetop. Cover it with a lid and carefully transfer it to the preheated oven.
9. Braising Time:
Braise the short ribs in the oven for about 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
10. Remove and Keep Warm:
Once done, carefully take the pot out of the oven. Remove the short ribs and cover them with foil to keep warm while you finish the sauce.
11. Thicken the Sauce (Optional):
If desired, skim off any excess fat from the sauce and bring it to a boil on the stove to thicken it. This will intensify the flavor.
12. Serve:
Serve the short ribs with that delicious sauce spooned over the top. Don’t forget to garnish with freshly chopped parsley and maybe a sprig of rosemary for a nice touch. Enjoy your rich and comforting meal with mashed potatoes or crusty bread to soak up all that gravy!
Bon appétit!
Can I Use Different Cuts of Meat?
Yes, you can substitute beef chuck or brisket for short ribs if needed. Just be aware that the cooking time may vary, and if using leaner cuts, be cautious not to overcook them to prevent dryness.
Can I Make This Dish in a Slow Cooker?
Absolutely! After browning the short ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the ribs are tender.
What Should I Serve with Braised Short Ribs?
These ribs are fantastic served with creamy mashed potatoes, polenta, or even crusty bread to soak up the rich sauce. Roasted vegetables or a simple green salad can complement the dish nicely, too!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop or in the microwave, adding a splash of beef stock or water to keep the meat moist if needed.
