French Style Braised Short Ribs

Nothing quite compares to the comfort of French Style Braised Short Ribs simmered long and slow on the stovetop. This meal is hearty and filling the kind that fills your kitchen with savory aromas and brings everyone to the table hungry. Tender meaty short ribs and a lush sauce built with red wine beef broth vegetables and fresh herbs make each bite rich and satisfying. This is the perfect Sunday supper the kind of recipe I break out when comfort and coziness are a must.

The first time I made this was for a chilly winter dinner with friends and we ate right from the dutch oven with hunks of bread It instantly became my go to dish whenever I want to spoil my family with something special.

Ingredients

• Short ribs: packed with flavor and become incredibly tender after braising choose meaty well marbled ribs for best results
• Olive oil: helps brown the meat and lends richness try extra virgin for best flavor
• Onion: brings sweetness and depth yellow onions are classic
• Carrots: add a touch of sweetness and color use firm bright carrots
• Celery: gives aromatic foundation and balances the other vegetables look for fresh crisp stalks
• Mushrooms: provide earthy flavor choose cremini or button mushrooms
• Minced garlic: builds complexity and warmth always use fresh for best intensity
• Pinch of red pepper flakes: gives gentle heat adjust to taste
• Beef broth: forms the savory base use low sodium so you can control the salt
• Dry red cooking wine: lifts and deepens the sauce use something you’d enjoy drinking
• Tomato paste: adds umami and body look for double concentrated paste
• Balsamic vinegar: adds a tangy sweet note and helps round out the flavors use a syrupy aged vinegar for an extra touch
• Bay leaves: infuse the dish with subtle herbal tones don’t forget to remove before serving
• Ground thyme: brings a woodsy flavor use fresh if you have it or dried for convenience
• Dried rosemary: gives a fragrant punch crush before adding for best results
• Salt and pepper: bring everything together taste and season throughout
• Parsley: for a fresh bright garnish use flat leaf for best color and flavor

Instructions

Sear the Short Ribs:

Start with a large heavy pot or Dutch oven over medium high heat Add a splash of olive oil and lay the short ribs in a single layer Let them cook undisturbed for several minutes per side until a deep brown crust forms Rotate to sear all sides thoroughly since this is where the dish builds its savory flavor Remove the ribs to a plate

Sauté the Vegetables:

With the same pot and oil add chopped onions carrots celery and mushrooms Cook over medium heat scraping up brown bits from the bottom Sauté slowly for about ten minutes until everything is softened and just starting to take on color This step sweetens the vegetables and lays the base for a great sauce

Bloom the Garlic and Spices:

Add the minced garlic and a pinch of red pepper flakes into the vegetables Stir constantly for one minute until fragrant but not browned This releases the flavors into the oil and vegetables

Build the Braising Liquid:

Return the seared short ribs to the pot Pour in beef broth and dry red wine Stir in tomato paste balsamic vinegar bay leaves ground thyme and dried rosemary Stir well scraping any stuck bits on the bottom to infuse the liquid with all that flavor

Simmer Low and Slow:

Bring everything to a gentle boil then immediately lower the heat to a bare simmer Cover tightly and let the ribs braise for two hours Check once or twice to make sure the liquid is just barely bubbling The slow simmer helps break down the ribs into meltingly tender meat and infuses every vegetable and drop of sauce with richness

Final Touch and Serve:

After two hours the ribs should be fork tender Skim extra fat from the top and remove the bay leaves Taste and season generously with salt and freshly ground black pepper Spoon the sauce over the ribs and finish with a shower of chopped parsley Serve hot

I never skip snipping in a bit of extra parsley at the end Sometimes I add a whole bunch and love the way it perks up the dish with color and a fresh herbal finish One Christmas my husband and I made a huge batch for the family and I can still picture every plate wiped clean with slices of crusty bread

Storage Tips

This dish gets better with time Store cooled leftovers in an airtight container in the fridge for up to three days To reheat gently simmer on the stove adding a splash of broth or water to keep the sauce silky You can also freeze portions for up to two months Thaw overnight in the fridge and reheat slowly for best texture

Ingredient Substitutions

If you cannot find short ribs try using well marbled beef chuck or even bone in pork shoulder for a twist Not a wine drinker Use more beef broth and a splash of apple cider or cranberry juice Mushrooms are optional but add umami if you love them

Serving Suggestions

Serve these ribs over creamy polenta mashed potatoes or buttered noodles The sauce is thick and glossy and deserves to be sopped up with warm bread Top with extra parsley a sprinkle of lemon zest or a dollop of horseradish cream if you wish

Cultural Context

French braised short ribs are inspired by classic bistro fare drawing on traditions like boeuf bourguignon and pot au feu The technique of slow braising in wine and broth gives humble cuts luxurious results and hearty stews like this have been shared for generations in French kitchens

Seasonal Adaptations

Add root vegetables like parsnips or turnips in the winter Toss in a handful of fresh peas or green beans in spring Try swapping mushrooms for diced zucchini in summer for a lighter version

Success Stories

Every time I serve this dish at a dinner party guests are shocked by how tender and flavorful the meat is even though the recipe is so easy My kids request the leftovers in lunchboxes with crusty rolls and I never mind making a double batch

Freezer Meal Conversion

Cool the braised ribs and sauce completely and pack portions into freezer safe containers Label and freeze flat To enjoy later thaw overnight and gently reheat with a splash of broth or wine

This dish is sure to win over family or guests every time Warm bread for serving is all you need for a meal that feels both rustic and special.

Common Questions About Recipes

→ How long should the short ribs simmer?

Let the short ribs simmer gently for about 2 hours to achieve ideal tenderness and deep flavor.

→ Can I substitute another meat for short ribs?

Yes, pork can be used as an alternative, though cooking times may vary slightly for best results.

→ What vegetables work well in this dish?

Classic options include onions, carrots, celery, and mushrooms. Potatoes, broccoli, or parsnips make great additions too.

→ What wine is best for braising?

Opt for a dry red cooking wine, such as Cabernet Sauvignon or Merlot, to enhance the flavor of the dish.

→ How should the dish be served?

Garnish with fresh chopped parsley before serving. It pairs well with rustic bread or creamy mashed potatoes.