French Style Braised Short Ribs
Tender, fall-apart beef short ribs simmered low and slow in red wine, garlic, and herbs—classic French comfort food at its finest.
- 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.
Find it online: https://allrecipesmade.com/french-style-braised-short-ribs/
