There’s something about the aroma of French style braised short ribs wafting through your home that just makes everything feel cozy – like a warm hug from the inside out. I remember the first time I made this dish; it was a chilly winter night, and my friends came over for dinner. The moment they walked through the door, their eyes lit up, and I knew I had struck gold. The rich, savory scent of slow-cooked beef mingled with the bright notes of wine and fresh herbs filled the room, and I could almost see their taste buds dancing in anticipation.
Now, let me tell you why this recipe has become one of my go-to comfort meals. Not only is it a cinch to prepare, but the hands-off cooking in the oven means I can enjoy a glass of that Cabernet Sauvignon (the same one I used in the recipe, of course) while I kick back and eagerly await the deliciousness that’s about to unfold. Plus, when the ribs are done, they’re fork-tender, the sauce is rich and savory, and I can serve it over creamy polenta or buttery mashed potatoes. What’s not to love?
What’s in French Style Braised Short Ribs?
Bone-in beef short ribs: The star of the show! These meaty bones add a deep, beefy flavor and melty tenderness when braised. Don’t skimp on quality; I always choose grass-fed if I can!
Salt and pepper: Simple seasoning to help the natural flavors of the beef shine. Don’t shy away from being generous here!
Olive oil: This rich oil not only prevents sticking but adds a lovely depth to the dish. A good quality extra virgin olive oil is always my go-to.
Onion, carrots, and celery: Commonly known as mirepoix, these veggies form a flavorful base for the sauce. The onion adds sweetness while the carrots and celery contribute texture.
Garlic: You can never have too much garlic! It’s aromatic and just elevates the overall flavor profile.
Red wine: A quality wine such as Cabernet Sauvignon adds acidity and depth, balancing the richness of the beef. If you wouldn’t drink it, don’t cook with it!
Beef broth: This adds moisture and a deep, meaty flavor. I prefer low-sodium versions so I can control the salt level.
Tomato paste: Just a tablespoon brings an umami punch and helps to thicken the sauce.
Fresh thyme and bay leaves: These herbs infuse the dish with a fragrant aroma, making it feel just a little more special.
Fresh parsley: This bright green herb is perfect for garnishing – it adds a pop of freshness right before serving.
Mashed potatoes or creamy polenta: The perfect vehicle to soak up all that delicious gravy. I can hardly choose between the two!
Is French Style Braised Short Ribs Good for You?
Let’s talk about the health aspect of this hearty dish. While French style braised short ribs are undeniably indulgent, they do hold some benefits!
Beef short ribs: When cooked long and slow, they break down into tender bites while remaining high in protein and iron, which is great for muscle recovery.
Vegetables: The mirepoix brings fiber and vitamins, making the dish a bit more balanced. The more veggies, the better – feel free to toss in some mushrooms or peas if you’d like!
Of course, this dish is best enjoyed in moderation. It’s rich and calorie-dense, so it’s perfect for those comforting, special occasions or a chilly weeknight dinner.
Ingredients List
– 4 bone-in beef short ribs (about 3 pounds)
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 large onion, diced
– 2 carrots, diced
– 2 stalks celery, diced
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon)
– 2 cups beef broth
– 1 tablespoon tomato paste
– 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
– 2 bay leaves
– 1 tablespoon fresh parsley, chopped (for garnish)
– 2 cups mashed potatoes or creamy polenta (for serving)
*Serves 4-6, depending on appetites!*
How to Make French Style Braised Short Ribs?
1. First, let’s get that oven warm! Preheat it to 325°F (165°C).
2. Generously season the short ribs with salt and pepper on all sides. Don’t go easy on this; it’s where much of the flavor starts!
3. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add those luscious short ribs, searing each side for about 3-4 minutes until beautifully browned. Once browned, remove them and set aside.
4. Now, we’re building flavor! In the same pot, toss in the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the veggies have softened and the onion is translucent.
5. It’s garlic time! Stir in the minced garlic and sauté for another minute until it’s fragrant and makes your kitchen smell divine.
6. Pour in the red wine, using a wooden spoon to scrape up any tasty browned bits stuck to the bottom of the pot. Let it reduce by half for about 5 minutes.
7. Add the beef broth, tomato paste, fresh thyme, and bay leaves, stirring until well combined.
8. Return the short ribs to the pot, making sure they are mostly submerged in that beautiful liquid. Bring it to a gentle simmer.
9. Cover the pot with a lid and transfer it to the oven. Braise for 2.5 to 3 hours, or until the meat is so tender it practically falls off the bone.
10. Once it’s ready, take it out of the oven and let those bad boys rest for a few minutes. Remember to discard the bay leaves; nobody wants a crunchy surprise!
11. Serve those mouthwatering short ribs over a bed of creamy mashed potatoes or polenta, and drizzle the braising liquid and veggies over the top. A sprinkle of fresh parsley is the finishing touch.
Now, sit back and enjoy the fruits of your labor!
A Few Tips for Short Rib Success!
– If you want to add depth of flavor, consider sautéing some bacon or pancetta at the beginning. Remove it before adding the veggies!
– Make sure not to skip the resting stage for the ribs; this helps to keep them juicy and flavorful.
– Leftovers (if you have any!) are even better the next day. Just refrigerate the pot, and when you’re ready to enjoy again, gently reheat on the stove.
Grab your apron, pour that glass of wine, and let’s get cooking! I can’t wait for you to try this recipe and hear how it turns out for you. Happy cooking!
