I love how this recipe turns simple ingredients into something elegant and deeply satisfying. The slow braise creates tender beef that melts in my mouth, while the wine, garlic, and herbs develop into a beautifully complex sauce. It’s a perfect make-ahead dish for guests or cozy nights when I want to treat myself. And it’s even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds beef short ribs, cut into 3–4 inch pieces 1 large onion, sliced 3 carrots, sliced 3 stalks celery, sliced 8 ounces mushrooms, quartered 4 cloves garlic, chopped 1 pinch red pepper flakes (optional) 3 cups beef broth 2 cups dry red wine (or more broth) 2 tablespoons tomato paste 2 heads of garlic, tops removed 2 tablespoons balsamic vinegar 2 bay leaves 1 teaspoon thyme, chopped (or ½ teaspoon dried thyme) 1 teaspoon rosemary, chopped (or ½ teaspoon dried rosemary) 2 tablespoons parsley, chopped (for garnish)
Directions
I begin by browning the beef short ribs in a large, oven-safe pot over medium-high heat, about 3–4 minutes per side, then set them aside. I drain off excess grease, leaving about 2 tablespoons in the pot.
I add the onions, carrots, celery, and mushrooms to the same pot and sauté for 7–10 minutes until softened.
I stir in the chopped garlic and red pepper flakes (if using), cooking for about 1 minute until fragrant.
I pour in the beef broth, red wine, and stir in the tomato paste, balsamic vinegar, thyme, rosemary, bay leaves, and the whole heads of garlic. I return the beef to the pot and bring everything to a gentle boil.
I reduce the heat, cover the pot, and let it simmer on the stovetop for 2–3 hours, or until the beef is fall-apart tender. Alternatively, I place the covered pot in a 350°F (180°C) oven and braise for the same amount of time.
Once done, I remove the bay leaves, taste the sauce, and adjust seasoning with salt and pepper. I like to squeeze the roasted garlic from the garlic heads back into the sauce for extra flavor.
I serve the short ribs hot over mashed potatoes, creamy polenta, or egg noodles, and finish with chopped parsley and warm crusty bread to soak up the sauce.
Servings and timing
This recipe makes 6 servings and takes about 3 hours and 15 minutes total: Prep time: 15 minutes Cook time: 3 hours
Variations
I sometimes add a few slices of chopped bacon at the beginning for even more richness. For a touch of sweetness, I stir in a handful of chopped prunes or a drizzle of honey. If I want a deeper umami flavor, a splash of soy sauce, Worcestershire, or even fish sauce works wonders. To thicken the sauce, I whisk in a bit of flour or cornstarch toward the end. And when I want it extra luxurious, I serve it with a dollop of horseradish cream or garlic mashed parsnips.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. This dish actually tastes better after a day as the flavors deepen. I reheat gently on the stovetop, adding a splash of broth or water if needed. It also freezes beautifully—I portion it out with some sauce and freeze for up to 3 months.
FAQs
Can I make this in a slow cooker?
Yes, I often brown the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 8–10 hours or high for 4–6 hours.
Do I have to use red wine?
No, you can substitute with more beef broth. The wine adds depth, but the dish is still delicious without it.
How do I know when the ribs are done?
When the meat is tender and pulls apart easily with a fork, they’re ready. I always give it at least 2½ hours for best results.
What kind of red wine is best?
I go for a dry red like Cabernet Sauvignon, Merlot, or Pinot Noir—something bold enough to stand up to the rich beef.
What can I serve this with?
I love serving it over mashed potatoes, creamy polenta, or pasta. Roasted root vegetables or a crisp green salad also pair nicely.
Conclusion
These French Style Braised Short Ribs are pure comfort food with a touch of elegance. The beef becomes meltingly tender, and the sauce is rich, garlicky, and full of layered flavor from the red wine and herbs. It’s the kind of meal that feels like a warm hug—and one I never get tired of making or eating. Whether for a quiet dinner or special gathering, it always delivers.
Tender, fall-apart beef short ribs simmered low and slow in red wine, garlic, and herbs—classic French comfort food at its finest.
Author:Sarah
Prep Time:15 minutes
Cook Time:3 hours
Total Time:3 hours 15 minutes
Yield:6 servings
Category:Main Course
Method:Braising
Cuisine:French-Inspired
Diet:Gluten Free
Ingredients
2 pounds beef short ribs, cut into 3–4 inch pieces
1 large onion, sliced
3 carrots, sliced
3 stalks celery, sliced
8 ounces mushrooms, quartered
4 cloves garlic, chopped
1 pinch red pepper flakes (optional)
3 cups beef broth
2 cups dry red wine (or substitute more broth)
2 tablespoons tomato paste
2 heads of garlic, tops removed
2 tablespoons balsamic vinegar
2 bay leaves
1 teaspoon fresh thyme, chopped (or ½ tsp dried)
1 teaspoon fresh rosemary, chopped (or ½ tsp dried)
2 tablespoons parsley, chopped (for garnish)
Salt and black pepper, to taste
Optional Add-ins:
¼ cup flour (to thicken broth)
1 tablespoon Worcestershire sauce or fish/soy sauce
⅓ cup chopped prunes (adds sweetness and depth)
1 tablespoon honey (if broth is too acidic)
meet, cooked and crumbled
Crusty bread, for serving
Instructions
Brown the Ribs:
Heat a large oven-safe Dutch oven or pot over medium-high heat. Brown the short ribs on all sides, about 3–4 minutes per side. Set aside and drain excess fat, leaving about 2 tablespoons in the pot.
Sauté Veggies:
Add onion, carrots, celery, and mushrooms to the pot. Sauté 7–10 minutes until tender. Add chopped garlic and red pepper flakes. Cook for 1 minute until fragrant.
Deglaze & Build Sauce:
Stir in tomato paste, then add broth, red wine, balsamic vinegar, bay leaves, thyme, rosemary, and the whole heads of garlic. Return beef to the pot and bring to a gentle boil.
Braise:
Choose your method:
Stovetop: Simmer covered on low for 2–3 hours.
Oven: Cover and bake at 350°F (180°C) for 2–3 hours.
Slow Cooker: Transfer everything to a slow cooker and cook on LOW for 8–10 hours or HIGH for 3–4 hours.
Finish:
When beef is fork-tender, remove bay leaves. Adjust seasoning with salt and pepper. Optional: skim off fat or thicken with a flour slurry.
Serve:
Squeeze roasted garlic from heads into the sauce. Sprinkle with fresh parsley and serve over mashed potatoes, celery root, or pasta with crusty bread to soak up the sauce.
Notes
For extra richness, add cooked meet or a splash of Worcestershire/fish sauce.
For a smoother sauce, strain and blend the vegetables into the broth before serving.
This dish is excellent made ahead — flavors deepen overnight.
