The Best French Style Braised Short Ribs Recipe for Cozy Nights

French short ribs represent a culinary journey of deep, robust flavors that tantalize sophisticated palates.

Tender meat revolutionizes into an elegant masterpiece through slow, careful preparation techniques inherited from classic french traditions.

These succulent cuts promise a dining experience that transcends ordinary meat preparations with their intense, complex character.

Braising unlocks rich, mouthwatering textures that melt seamlessly, creating a harmonious blend of herbs and savory essence.

Rich marinades and patient cooking methods elevate these hearty morsels beyond simple protein into a gastronomic celebration.

Sophisticated yet approachable, this dish connects you with timeless cooking wisdom passed through generations of passionate chefs.

Why French Style Braised Short Ribs Feel Luxurious

• Unlock Deep, Mouthwatering Flavor Layers: This French-style braised short ribs recipe develops incredible taste complexity through strategic techniques like searing meat, slow-cooking with aromatics, and building rich sauce foundations using beef broth, balsamic vinegar, and herb infusions.
• Experience Luxurious Tender Meat Transformation: Slow-braising method guarantees melt-in-your-mouth beef that becomes incredibly soft after 2-3 hours of gentle cooking, breaking down tough muscle fibers and creating restaurant-quality texture without complicated culinary skills.
• Maximize Convenient Cooking Flexibility: Versatile recipe allows multiple cooking approaches – stovetop simmering or oven braising – making it perfect for home cooks wanting delicious results without strict technical requirements, plus minimal active preparation time ensures stress-free meal preparation.
• Elevate Protein-Packed Nutritional Profile: Each serving delivers substantial protein (35g), balanced with moderate fats and low carbohydrates, offering a satisfying meal that supports muscle maintenance and provides sustained energy throughout the day.

Ingredients for French Style Braised Short Ribs

• Beef Short Ribs: Premium cut with rich marbling that becomes tender and flavorful during slow cooking. Best when well-marbled and fresh from a butcher.
• Whole Garlic Heads: Adds deep, mellow roasted flavor that softens and caramelizes during braising.

• Onions, Carrots, Celery, Mushrooms: Classic mirepoix blend providing aromatic base and depth to the braising liquid. Fresh, firm vegetables work best.
• Red Pepper Flakes: Introduces subtle heat and complexity to the dish. Adjust quantity based on spice preference.
• Fresh Garlic: Provides sharp, pungent undertone to enhance overall flavor profile.

• Beef Broth: Creates rich cooking liquid that helps tenderize meat and build sauce. Low-sodium versions allow better flavor control.
• Worcestershire Sauce: Adds umami and tangy complexity to the braising liquid.
• Balsamic Vinegar: Provides slight sweetness and depth to the sauce.
• Bay Leaves, Thyme Sprigs, Rosemary Stalks: Fresh herbs that infuse earthy, aromatic notes into the dish.
• Tomato Paste: Contributes concentrated tomato flavor and helps thicken sauce.
• Salt, Pepper: Essential for seasoning and balancing flavors throughout cooking process.
• Fresh Parsley: Bright garnish that adds fresh color and light herbal notes.

Instructions for Braising French Style Short Ribs

Step 1: Prepare the Oven

Preheat the oven to 350°F (180°C), getting ready for a mouthwatering braising adventure.

Step 2: Sear the Short Ribs

Heat a large, oven-safe saucepan and sear the beef ribs over medium-high heat. Create a beautiful golden-brown crust on all sides, cooking for 3-4 minutes per side to lock in those incredible flavors.

Step 3: Remove and Drain Ribs

Take out the browned ribs and set them aside. Drain excess grease, leaving about in the pan for maximum flavor.

Step 4: Sauté Aromatic Vegetables

• Chopped onions
• Carrots
• Celery
• Mushrooms

Sauté until they become tender and fragrant, about 7-10 minutes.

Step 5: Enhance with Spices

• Minced garlic
• Red pepper flakes

Cook briefly until the mixture becomes wonderfully aromatic, about 1 minute.

Step 6: Create the Flavor Base

• Beef broth
• Worcestershire sauce

Stir in tomato paste to develop a rich, deep flavor profile.

Step 7: Build the Braising Liquid

• Whole garlic heads
• Balsamic vinegar
• Bay leaves
• Thyme sprigs
• Rosemary stalks

Return the ribs to the pan, ensuring they’re fully submerged in the flavorful liquid.

Step 8: Slow Cook to Perfection

Bring the mixture to a boil, then reduce heat. Cover and simmer gently for 2-3 hours. Alternatively, transfer to the preheated oven for slow-cooking.

Step 9: Final Flavor Adjustment

Remove bay leaves carefully. Taste and season with salt and pepper as needed.

Step 10: Serve and Impress

• Creamy mashed potatoes
• Silky parsnip puree

• Fresh parsley
• Roasted garlic cloves

Enjoy your restaurant-quality French-style braised short ribs!

Tips to Nail French Style Braised Short Ribs

• Choose Prime Cuts: Select well-marbled, meaty short ribs with good fat content to ensure maximum tenderness and rich flavor during braising.
• Master the Sear: Create a deep golden-brown crust on ribs by patting meat dry and using high heat, which locks in juices and develops complex caramelized notes.
• Layer Flavor Strategically: Build depth by sautéing vegetables before adding liquids, allowing natural sugars to caramelize and intensify overall taste profile.
• Monitor Liquid Levels: Check braising liquid periodically, adding more beef broth if needed to prevent burning and maintain consistent moisture during slow cooking.
• Rest and Reduce: After cooking, let ribs rest briefly and reduce sauce on stovetop to concentrate flavors and create a more luxurious, velvety consistency perfect for serving.

How to Store and Reheat Braised Short Ribs Right

• Refrigeration: Store cooled short ribs in an airtight container within 2 hours of cooking. Seal tightly to prevent moisture loss and wrap securely to maintain flavor. Refrigerated short ribs will stay fresh for 3-4 days.
• Freezing: Package braised short ribs in freezer-safe containers or heavy-duty zip-lock bags. Remove excess air to prevent freezer burn. Frozen short ribs can last up to 3 months without losing their delicious taste and tender texture.
• Reheating: Warm refrigerated or thawed short ribs slowly in a covered oven-safe dish at 325°F. Pour a splash of beef broth or reserved cooking liquid over the meat to prevent drying.

What to Serve with French Style Braised Short Ribs

• Pair with Bold Red Wine: Complement the rich, robust flavors of the braised short ribs with a full-bodied red wine like Cabernet Sauvignon or Syrah. These wines match the meat's intensity and cut through its fatty texture, creating a harmonious dining experience.
• Serve with Creamy Potato Side: Match the tender short ribs with smooth, buttery mashed potatoes or a silky parsnip puree. The creamy texture provides a perfect contrast to the meat's deep, savory profile and helps soak up the delicious braising sauce.
• Add Fresh Herb Garnish: Sprinkle chopped fresh parsley or thyme over the dish to introduce a bright, clean flavor that balances the meat's richness. The herbs add a fresh, light note that cuts through the heavy, intense braising sauce and provides a visual pop of color.
• Crusty Bread Accompaniment: Offer rustic, crusty bread on the side to help diners soak up every last drop of the flavorful braising liquid. A hearty sourdough or French baguette works perfectly, allowing guests to enjoy the full depth of the sauce's complex flavors.

French Style Braised Short Rib Variations to Try

• Mediterranean Herb Infusion: Replace thyme and rosemary with oregano, basil, and marjoram for a zesty Mediterranean-inspired flavor profile that brings bright, aromatic notes to the short ribs.
• Spicy Korean Gochujang Transformation: Swap Worcestershire sauce with gochujang paste, add soy sauce, and sprinkle in Korean red pepper flakes to create a bold, spicy Korean-style braised short rib experience with deep, complex heat.
• Red Wine Burgundy Style: Substitute beef broth with full-bodied red wine like Burgundy or Cabernet Sauvignon, adding some pearl onions and fresh thyme to enhance the rich, classic French wine-braising technique that elevates the meat's depth and tenderness.
• Smoky Chipotle Southwest Version: Introduce chipotle peppers in adobo sauce, replace balsamic vinegar with apple cider vinegar, and add a touch of smoked paprika to create a southwestern-inspired braising liquid that brings intense, smoky undertones to the short ribs.

French Style Braised Short Ribs Recipe

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4.6 from 25 reviews

• Total Time: 3 hours 15 minutes
• Yield: 6 1x

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Description

Succulent French-style braised short ribs melt with rich burgundy wine and herbs, creating an elegant Paris-inspired dinner. Tender meat falls from bones while deep complex flavors promise a luxurious culinary experience you’ll savor with every delicious bite.

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Ingredients

Scale 1x2x3x

Meat:

• 2 pounds (907 grams) beef short ribs, cut into 3 to 4 inch pieces

Vegetables:

• 1 large onion, sliced
• 3 carrots, sliced
• 3 stalks celery, sliced
• 8 ounces (226 grams) mushrooms, quartered
• 4 cloves garlic, chopped
• 2 heads of garlic, with the tops removed

Liquid and Seasonings:

• 5 cups (1.2 liters) beef broth
• 1 tablespoon (15 milliliters) Worcestershire sauce
• 2 tablespoons (30 milliliters) balsamic vinegar
• 2 tablespoons (30 grams) tomato paste
• 2 bay leaves
• 1 teaspoon (1 gram) thyme, chopped or ½ teaspoon (0.5 gram) dried thyme
• 1 teaspoon (1 gram) rosemary, chopped or ½ teaspoon (0.5 gram) dried rosemary
• 2 tablespoons (8 grams) parsley, chopped
• 1 pinch red pepper flakes (optional)

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Instructions

1. Prepare the oven by heating it to 350°F (180°C) for a perfect braising environment.
2. Select a large, oven-safe saucepan and create a rich caramelized exterior on the beef ribs by searing them over medium-high heat for 3-4 minutes on each side.
3. Transfer the browned ribs to a separate plate, leaving approximately of rendered fat in the original pan.
4. Introduce a medley of chopped onions, carrots, celery, and mushrooms into the pan, sautéing them until they become tender and slightly translucent, about 7-10 minutes.
5. Incorporate minced garlic and red pepper flakes, stirring briefly to release their aromatic essence for approximately one minute.
6. Deglaze the pan by pouring in beef broth, Worcestershire sauce, and stirring in tomato paste to enhance the flavor profile.
7. Add whole garlic heads, balsamic vinegar, bay leaves, thyme sprigs, and rosemary stalks to the mixture. Carefully return the seared ribs to the liquid, ensuring they are fully submerged.
8. Bring the liquid to a rolling boil, then reduce heat to a gentle simmer. Cover the pan tightly and allow the ribs to braise either on the stovetop or in the preheated oven for 2-3 hours until the meat becomes exceptionally tender.
9. Once cooking is complete, remove the bay leaves and adjust seasoning with salt and pepper to taste.
10. Plate the succulent ribs atop creamy mashed potatoes or smooth parsnip puree. Garnish with freshly chopped parsley and roasted garlic cloves for a visually appealing and flavor-packed presentation.

Notes

• Master this French-style braising technique for melt-in-your-mouth beef ribs bursting with deep, complex flavors.
• Searing meat before braising creates a rich caramelized exterior that locks in incredible taste and tenderness.
• Slow-cooking transforms tough meat cuts into succulent, fall-apart protein by breaking down connective tissues gradually.
• Layering aromatics like fresh herbs, garlic, and vegetables builds incredible depth in the braising liquid.
• Choose well-marbled short ribs from your local butcher for maximum flavor and guaranteed juicy results.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Dinner
• Method: Braising
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 426 kcal
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 100 mg