French Style Braised Short Ribs

This hearty French style braised short ribs recipe delivers rich flavor and exceptional comfort right from your own kitchen table. Slow simmered with aromatic vegetables and tender beef, it is a meal that will make any night feel special yet is easy enough for a beginner cook to master. The long simmer builds incredible depth while the hands-on time is surprisingly light.

I first made these short ribs for my parents on a cold weekend and now every time they visit they request this dish. My family associates its aroma with home and celebration.

Ingredients

• Short ribs: the star ingredient look for meaty bone-in cuts from a quality butcher
• Olive oil: helps brown the meat and vegetables for extra flavor try to use extra virgin
• Onion: adds sweetness and a foundation to the braising liquid look for firm heavy onions
• Carrots: give natural sweetness and a silky texture when cooked down use thick carrots and peel for best results
• Celery: brings earthiness and balance crisp stalks work best
• Mushrooms: deepen umami and create a rich sauce choose firm cremini or button mushrooms
• Minced garlic: adds intensity fresh garlic gives the best punch
• Red pepper flakes: bring subtle heat use as much or as little as you like
• Beef broth: forms the backbone look for low sodium with rich flavor
• Dry red cooking wine: brings depth and acidity select a wine you would actually enjoy drinking
• Tomato paste: creates body and a hint of tanginess always choose double concentrate for intensity
• Balsamic vinegar: brightens and balances all the slow cooked richness use authentic balsamic if possible
• Bay leaves: infuse the stew with subtle herbal notes
• Ground thyme: lends woodsy fragrance dried or fresh both work
• Dried rosemary: a classic with beef adds a piney layer
• Salt and pepper: for basic seasoning grind fresh for best results
• Parsley for garnish: brings color and freshness chopped just before serving

Instructions

Sear the Short Ribs:

Pat the ribs dry and season well then add them to a large heavy pot with olive oil over medium high heat sear each side undisturbed for about four minutes until crusty and brown then remove to a plate this step is crucial for deep flavor

Saute the Vegetables:

Add chopped onions carrots celery mushrooms and a pinch of salt to the hot pot with beef drippings cook over medium heat stirring occasionally for ten minutes until the vegetables are softened and beginning to brown this caramelization adds great sweetness

Deglaze and Build the Braise:

Stir in minced garlic and red pepper flakes cook for one minute add tomato paste and stir until the paste darkens and coats the vegetables pour in the red wine and scrape up any browned bits on the bottom this releases so much hidden flavor

Add Seasonings and Return Meat:

Pour in beef broth balsamic vinegar bay leaves dried rosemary thyme salt and black pepper stir well then nestle the seared short ribs back into the pot making sure they are mostly submerged

Simmer Gently:

Bring everything to a gentle boil then immediately reduce the heat to low cover the pot tightly and simmer for two hours check occasionally to make sure the liquid is barely bubbling the long slow cook transforms the meat to fall off the bone tenderness

Finish and Serve:

Remove the lid discard the bay leaves skim off any visible fat adjust salt and pepper to taste sprinkle with freshly chopped parsley and serve over mashed potatoes or rustic bread

The dry red wine is my favorite in this braise it melds with the tomatoes and balsamic for a crazy rich sauce. My son once tried to spoon every last drop from the pot one family dinner and now we always prep extra just for leftovers.

Storage Tips

Let the short ribs cool completely before transferring to an airtight container and refrigerate they will keep for up to four days. For longer storage freeze portions in a freezer safe bag or container the dish holds up perfectly for three months. To reheat gently warm on the stove with a splash of extra broth for best texture

Ingredient Substitutions

You can swap beef short ribs for pork ribs if you prefer or use bone in beef chuck for a similar richness on a budget. If you do not have red wine use extra beef broth with a splash of red wine vinegar for acidity. Add root vegetables like potatoes or parsnips for even heartier results.

Serving Suggestions

This dish is made for pairing with mashed potatoes creamy polenta or a rustic loaf of bread to soak up the luxurious sauce. For a lighter side I love serving simply roasted green beans or a bright winter salad tossed in lemon vinaigrette.

Cultural and Historical Context

Braised short ribs are a classic in French country kitchens where slow cooking tougher cuts leads to meltingly tender satisfying meals. Every region has a version but all rely on wine and vegetables for deep flavor. This recipe honors that tradition with a modern touch.

Seasonal Adaptations

Try fresh herbs like thyme or rosemary in summer
Toss in pearl onions or baby carrots in spring for sweetness
Mix in root vegetables such as parsnip or rutabaga in fall

Handy Notes

Give the stew time do not rush the braise
Always brown the meat thoroughly before simmering
A splash of balsamic vinegar right before serving brightens up the sauce

Success Stories

One of my friends served this for a New Years Eve dinner and told me guests were still talking about it weeks later. Another reader shared that she made a double batch and froze half for postpartum meals and said it tasted every bit as special when reheated.

Freezer Meal Conversion

Let the finished braise cool then portion into freezer friendly containers. Thaw overnight in the fridge and reheat gently on the stove or in a slow cooker. It is just as comforting and satisfying even from frozen.

Once you taste this French style braised short ribs recipe you will want to make it again as soon as possible. The process may be slow but the results are pure comfort every time.

Common Recipe Questions

→ What type of beef is ideal for this dish?

Bone-in beef short ribs provide the best texture and flavor when slowly braised.

→ Can I use a different protein?

Yes, pork ribs or even lamb can be swapped in, though beef is traditional for this style.

→ Which vegetables are best to include?

Classic options are onion, carrot, celery, and mushrooms, but potatoes and parsnips also work well.

→ Is red wine necessary?

Dry red wine adds deep flavor, but beef broth can be used exclusively if preferred.

→ How should leftovers be stored?

Keep extras refrigerated in an airtight container; flavors often improve after a day.