Short ribs are an ingredients that I do not use all that often but they are such a treat! Short ribs are a particularly tasty cut of beef that is simply magical when slowly braised until fall apart tender, especially when it’s in a tasty sauce! These braised short ribs are one of my favorite, in a French style sauce. The sauce is pretty much what you would expect with onions, carrots, celery, mushrooms garlic, beef broth red wine, thyme and rosemary and it’s so very tasty! I like to throw a couple full heads of garlic into the pan to roast while the meat braises and when it’s done you can squeeze it out, just like roasted garlic! This French style braised short ribs stew is great as a meal by itself or served over mashed potatoes or horseradish mashed parsnips and celery root!
French Style Braised Short Ribs
A French style slow braised short ribs in a tasty sauce! Pure comfort food!
ingredients
- 2 pounds beef short ribs, cut into 3-4 inch pieces
- 1 large onion, sliced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 8 ounces mushrooms, quartered
- 4 cloves garlic, chopped
- 1 pinch red pepper flakes (optional)
- 3 cups beef broth
- 2 cups dry red wine (or more broth)
- 2 tablespoons tomato paste
- 2 heads of garlic, with the tops removed
- 2 tablespoons balsamic vinegar
- 2 bay leaves
- 1 teaspoon thyme, chopped
- 1 teaspoon rosemary, chopped
- 2 tablespoons parsley, chopped
directions
- Brown the beef in a large sauce pan over medium-high heat, about 3-4 minutes per side, and set aside before draining off all but 2 tablespoons of grease.
- Add the onions, carrots, celery, and mushrooms and cook until tender, about 7-10 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about a minute.
- Add the broth, wine, tomato paste, heads of garlic, balsamic vinegar, bay leaves, thyme, rosemary, and beef, bring to a boil, reduce the heat, cover and simmer unto the beef is fall apart tender, about 2-3 hours. (Option: Transfer the pot to a preheated 350F/180C oven and roast, covered, until fall apart tender, about 2-3 hours. OR Transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 3-4 hours.)
- Remove the bay leaves, season with salt and pepper to taste and serve over mashed potatoes, or mashed celery root, mashed parsnips, pasta, etc. with bread to soak up all the tasty sauce. Squeeze the roasted garlic out of the heads of garlic and enjoy!
Option: Add bacon!
Option: Add 1/3 cup chopped prunes along with the broth!
Option: If the broth is a little acidic add some honey.
Option: Skim off any excess fat before serving.
Option: Add 1 tablespoon fish sauce or soy sauce.
Option: Add 1 tablespoon Worcestershire sauce.
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Outstanding photos of those ribs! I love short ribs. Will try this recipe for sure. Just not the parsnips. ha.
This is the perfect comfort food – something we all need during these trying times!
I made this tonight using a buffalo roast, couldn’t get any beef. It is absolutely perfect. Great flavor! I had to use bok choy instead of the celery and baby portabellas for the mushrooms and the baby carrots. I decreased the liquid using 2 C. beef broth and 1 C. red wine with an extra beef boullion cube added. Definitely making this again!! Many thanks for the recipe!
In looking at you photos of the precooked short ribs, they appear to be a sliced chuck roast rather than an actual short rib. Am I correct?
I use Thick slices of chuck roast to make boneless beef ribs and then smoke them, braise them, or make them in my Instant Pot. Mmmm!
The raw meat in the photos was short rib meat, I believe that Costco simply cut the ribs off of the one end. I have seen short ribs sold booth with the bones still on and with the ribs cut off. Chuck roast is a cheaper alternative that could be used.
Would browning the meat and throwing everything in a crockpot work also?
That works really well! Enjoy!
These look amazing! If you transfer to the oven, what temperature do you set the oven to?
The oven should be at 350F. Enjoy!
Hi! Can I marinate the short ribs in the red wine over night before cooking?
Yes you can. Enjoy!
Hi! This looks great! Are the herbs fresh or dried?
I generally use fresh but you can use dried herbs. Use half as much dried thyme and dried rosemary. Enjoy!
Yum!! How can I transfer these into my instant pot instead of the slow cooker?
I am not an expert at instantpot cooking and I would try 45 minutes at high pressure with 15 minutes release to start. Enjoy!