French Style Braised Short Ribs (Printer-Friendly)
Slow-cooked short ribs with wine, carrots, and herbs create a hearty, savory French dinner.
# What You’ll Need:
→ Main
01 -
3 pounds bone-in beef short ribs
02 -
2 tablespoons olive oil
→ Vegetables
03 -
1 large yellow onion, diced
04 -
2 medium carrots, peeled and sliced
05 -
2 stalks celery, sliced
06 -
8 ounces cremini mushrooms, sliced
→ Aromatics & Seasoning
07 -
3 cloves garlic, minced
08 -
1/4 teaspoon red pepper flakes
09 -
2 tablespoons tomato paste
10 -
1 tablespoon balsamic vinegar
11 -
2 bay leaves
12 -
1/2 teaspoon ground thyme
13 -
3/4 teaspoon dried rosemary
14 -
1 1/2 teaspoons kosher salt, or to taste
15 -
1 teaspoon freshly ground black pepper, or to taste
16 -
2 tablespoons chopped fresh parsley, for garnish
→ Liquids
17 -
2 cups beef broth
18 -
1 cup dry red wine
# Steps to Make This:
01 -
Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until well browned, about 3 to 4 minutes per side. Remove ribs and set aside.
02 -
Add onions, carrots, celery, and mushrooms to the pot. Sauté until vegetables are softened and onions are translucent, about 6 to 8 minutes.
03 -
Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
04 -
Add tomato paste, balsamic vinegar, bay leaves, ground thyme, dried rosemary, salt, and black pepper, stirring well to combine.
05 -
Pour in beef broth and red wine, scraping up any browned bits from the bottom. Return seared short ribs to the pot with any accumulated juices.
06 -
Bring mixture to a boil. Reduce heat to low, cover, and simmer gently for 2 hours, or until beef is fork-tender.
07 -
Discard bay leaves. Skim excess fat from the surface. Sprinkle with chopped fresh parsley before serving.
# Additional Notes:
01 -
For the best texture, allow the ribs to rest in the braising liquid for 10 minutes before serving. The flavor develops further when prepared a day in advance.