• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

French Style Braised Short Ribs

[heart_this] · Mar 19, 2020 · 69 Comments

French Style Braised Short Ribs

French style slow braised short ribs in a tasty sauce! Pure comfort food!

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
French Style Braised Short Ribs
French Style Braised Short Ribs
French Style Braised Short Ribs
French Style Braised Short Ribs

French Style Braised Short Ribs
French Style Braised Short Ribs

French Style Braised Short Ribs

Prep Time: 15 minutes Cook Time: 3 hours Total Time: 3 hours 15 minutes Servings: 6

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 (or 1/2 teaspoon dried thyme)
  • 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried rosemary)
  • 2 tablespoons parsley, chopped
directions
  1. Brown the beef in a large, oven-safe, sauce pan over medium-high heat, about 3-4 minutes per side, and set aside before draining off all but 2 tablespoons of the grease.
  2. Add the onions, carrots, celery, and mushrooms and cook until tender, about 7-10 minutes.
  3. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
  4. 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.)
  5. 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, sprinkle on the parsley and enjoy!
Option: Thicken the broth by adding 1/4 cup flour along with the garlic.
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.
Nutrition Facts: Calories 738, Fat 55g (Saturated 23g, Trans 0), Cholesterol 114mg, Sodium 401mg, Carbs 18g (Fiber 2g, Sugars 6g), Protein 27g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Tagliatelle Short-rib Bolognese
Osso Buco
Ossobuco Tagine (Moroccan Style Ossobuco)
Braised Short Rib Ragu
Slow Braised Beef Stroganoff Soup
Jamaican Style Jerk Beef Stew
Beef Rendang
Beef Massaman Curry
Slow Cooker Mushroom Pot Roast
Slow Braised Chili Con Carne
Pot Roast Beef Stroganoff
Mexican Shredded Beef
Steak and Guinness Stew with Irish White Cheddar Cauliflower Mash
Slow Cooker Balsamic Glazed Roast Beef
Gnocchi Poutine with Short Rib Ragu
Carne Guisada (Braised Beef)

Beef, Crockpot, Food, French, Gluten-free, Main Course, One-Pot, Recipe, Slow Cooker, Stew

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. JD says

    March 19, 2020 at 4:11 pm

    Outstanding photos of those ribs! I love short ribs. Will try this recipe for sure. Just not the parsnips. ha.

    Reply
  2. Anne says

    March 20, 2020 at 12:07 pm

    This is the perfect comfort food – something we all need during these trying times!

    Reply
  3. Carol Moore says

    March 21, 2020 at 9:55 pm

    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!

    Reply
  4. Nick says

    April 17, 2020 at 9:08 am

    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!

    Reply
    • kevin says

      April 18, 2020 at 10:51 am

      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.

      Reply
      • Katie says

        June 15, 2020 at 9:50 pm

        Would browning the meat and throwing everything in a crockpot work also?

        Reply
        • kevin says

          June 16, 2020 at 8:11 am

          That works really well! Enjoy!

          Reply
    • Grammasue says

      January 18, 2021 at 7:21 pm

      I agree Nick. Actually I made the exactly the same with Chuck roast but without the balsamic. I did put Pearl onions in also but the pic looks ttt he e very same as mine. I had 2 lbs if Chuck & braised it 2 1/2 hrs. Melt-in-your-mouth…tender.

      Reply
  5. Karen Gagnet says

    April 26, 2020 at 2:51 pm

    These look amazing! If you transfer to the oven, what temperature do you set the oven to?

    Reply
    • kevin says

      April 27, 2020 at 9:09 am

      The oven should be at 350F. Enjoy!

      Reply
  6. Jessi says

    July 30, 2020 at 10:28 pm

    Hi! Can I marinate the short ribs in the red wine over night before cooking?

    Reply
    • kevin says

      August 3, 2020 at 7:07 am

      Yes you can. Enjoy!

      Reply
  7. Adrianne says

    September 5, 2020 at 3:13 pm

    Hi! This looks great! Are the herbs fresh or dried?

    Reply
    • kevin says

      September 8, 2020 at 9:23 am

      I generally use fresh but you can use dried herbs. Use half as much dried thyme and dried rosemary. Enjoy!

      Reply
  8. Leidy says

    September 17, 2020 at 3:54 pm

    Yum!! How can I transfer these into my instant pot instead of the slow cooker?

    Reply
    • kevin says

      September 21, 2020 at 9:01 am

      I am not an expert at instantpot cooking and I would try 45 minutes at high pressure with 15 minutes release to start. Enjoy!

      Reply
  9. Barbara says

    October 4, 2020 at 4:58 pm

    I made this recipe today and it was my first time making short ribs. It was outstanding! I used short ribs on the bone and they fell off the bone and the meat was so tender. I used a Chianti and only deviated from the recipe by using mashed potatoes. I would definitely make this for company.

    Reply
  10. Patty says

    October 16, 2020 at 10:57 am

    How do you add bacon to recipe? Cook with vegetables?

    Reply
    • kevin says

      October 19, 2020 at 6:56 am

      I cook the bacon in the pan first, set aside and brown the short ribs in the bacon grease, before adding the bacon back later to braise with everything. Enjoy!

      Reply
  11. Lisa says

    October 29, 2020 at 9:47 pm

    Goodness! I love this so much. Had my daughter, fiancée and my two granddaughters. We all loved it. Going to make this again soon. Used boneless short ribs from Costco. ♥️

    Reply
  12. Saily says

    November 6, 2020 at 9:22 pm

    I made it exactly how the recipe states. Except mushrooms. And it was so amazingly delicious!! I just left it on the stove on the lowest heat setting. I will definitely make this again! My husband loved it.

    Reply
  13. Missy says

    November 22, 2020 at 8:08 pm

    So the flavor was good but the liquid never reduced. Should I have simmered uncovered?

    Reply
    • kevin says

      November 24, 2020 at 9:14 am

      It sounds like your pot has a really well fitted lid! You could leave the lid slightly ajar to get the liquid reduction.

      Reply
  14. Lauren says

    December 5, 2020 at 4:19 pm

    What if you can’t get cut short ribs, can you cook them using longer pieces?

    Reply
    • kevin says

      December 7, 2020 at 8:45 am

      Yes you can!

      Reply
  15. Kris says

    January 15, 2021 at 6:57 pm

    This was excellent! Didn’t need the s & p. Definitely a keeper!

    Reply
  16. Beth says

    January 20, 2021 at 8:49 am

    How long would you cook in crock pot

    Reply
    • kevin says

      January 25, 2021 at 11:02 am

      8-10 hours on Low or on High for 3-4 hours will do it! Enjoy!

      Reply
  17. Ericka says

    January 26, 2021 at 12:51 pm

    Can I do this all in a Dutch oven? Do I need to pre cook the vegetables if I’m using a Dutch oven?

    Reply
    • kevin says

      February 1, 2021 at 11:05 am

      You can use a dutch oven and you can precook the vegetables or you can skip the precooking. Enjoy!

      Reply
  18. Sam says

    January 31, 2021 at 1:32 pm

    Do i need to cover if i cook in the oven?

    Reply
    • kevin says

      February 1, 2021 at 10:47 am

      Yes, cook it covered in the oven (or on the stove top) to help prevent the liquid from evaporating. Enjoy!

      Reply
  19. Penny says

    February 24, 2021 at 8:57 pm

    Excellent recipe! Very tasty! Will make again & again!

    Reply
  20. Jessi says

    June 22, 2021 at 3:21 pm

    I can’t get great short ribs where I am located, is there another great cut of meat that you suggest that will Fall apart like this?

    Reply
  21. Kathy says

    July 8, 2021 at 2:29 pm

    This looks delicious. I zoomed in on the picture and it looks like there might be a half of head of garlic in the pot versus the 4 cloves?

    If not, What is that root vegetable I am seeing?

    Thank you!

    Reply
    • kevin says

      July 12, 2021 at 12:15 pm

      The recipe includes 4 cloves of chopped garlic and 2 full heads of garlic. The heads of garlic roast in the stew as it cooks!

      Reply
  22. Kate says

    August 18, 2021 at 1:48 pm

    I made this last night, served with baguettes. Hands down the best meal I’ve made all year!

    Reply
  23. C Fred says

    September 27, 2021 at 12:52 am

    We made this tonight for Sunday dinner- yum, yum, yum! It was a lot of work but definitely worth the wait. Everyone loved it and it was incredibly filling. We ate it with mashed potatoes.

    I checked my meat at 2 hours and 2 1/2 hours but it took the full 3 to be fall off the bone tender (I had 3.15 lbs of meat).

    My only note is that the listed prep time of 15 mins is WAY off- a 6 sided cube of meat, browned for 4 mins each side, is 24 minutes just in browning time. Once you add the veggie chopping, 10 mins to cook the veggies, and time to add the other ingredients and bring everything to a boil it took me almost a full hour of stove time before even getting the food in the oven.

    Reply
  24. Sherry Baxter says

    October 26, 2021 at 8:55 pm

    So good. I just through it all in the crock, on high for 6 hours and then served over mashed potatoes.
    Everything is delicious. Thank you for sharing the recipe.

    Reply
  25. D says

    November 1, 2021 at 3:09 am

    Can’t wait to make this tonight. You mentioned the oven transfer is optional but is it preferred or not necessary? If skipping the oven, am I just to cook for the 2-3 hours on the stove and no additional time?

    Reply
    • kevin says

      November 1, 2021 at 10:14 am

      Both stove top and oven braising work well! The oven is perhaps easier as you can throw it in and forget it whereas with the stovetop you want to bring the sauce to boil first and then reduce the temperature enough that you get it to a simmer with the lid on. Either way it will take about 2-3 hours/. Enjoy!

      Reply
  26. Mary says

    November 5, 2021 at 9:48 am

    Does the wine make a significant difference? Would a splash of cooking sherry do the trick? I’m just being lazy and cheap and I don’t t feel like running out/paying for red wine 😂

    Reply
  27. Mary says

    November 5, 2021 at 9:50 am

    Would a splash of cooking sherry make up for lack of red wine?

    Reply
    • kevin says

      November 8, 2021 at 2:48 pm

      Yes it would! You can replace the wine with more broth and the splash of cooking sherry. Broth and a bit of extra balsamic vinegar would also work well. Enjoy!

      Reply
  28. Susan says

    November 7, 2021 at 2:00 pm

    How is it if you make it ahead. Refrigerate overnight, skim off excess fat and then reheat?

    Reply
    • kevin says

      November 8, 2021 at 3:24 pm

      It is really good like that! The flavours get better overnight!

      Reply
  29. Ann says

    November 9, 2021 at 10:42 pm

    If I want to triple the recipe, what amounts should I be using for the ingredients. Do I triple all the ingredients? I would prefer using my slow cooker to make this dish. I’m looking forward to trying your recipe as it looks and sounds amazing! Thanks for sharing it!

    Reply
    • kevin says

      November 15, 2021 at 11:14 am

      This recipe scales well and you can simply triple all of the ingredients. If your slow cooker is big enough for a triple sized version of the recipe then it will be great in it! Enjoy!

      Reply
  30. Claire says

    November 15, 2021 at 2:41 pm

    What are your suggestions if I only have bone in short ribs? There are roughly 2 – 3 inch cubes of bone in short ribs. Thanks

    Reply
    • kevin says

      November 22, 2021 at 2:04 pm

      Bone in short ribs work the same as boneless. By the time they are done braising the meat will be falling off of the bones! Enjoy!

      Reply
  31. Anita Paul says

    November 30, 2021 at 9:28 pm

    We made this with bone-in short ribs and it was delicious!
    Thanks for sharing this recipe; it’s our new go to for shirt ribs!

    Reply
  32. Ingrid Strauss says

    December 5, 2021 at 6:13 pm

    My family loved this meal. So yummy!

    Reply
  33. Paula says

    December 21, 2021 at 1:37 pm

    While Foods has boneless and bone in. Which do you recommend for this recipe?

    Reply
    • kevin says

      December 27, 2021 at 9:29 am

      Go for bone in for a little more flavour! Enjoy!

      Reply
  34. Suzanne says

    January 30, 2022 at 10:48 am

    As I usually do when trying a new recipe, I made it exactly as written. It is so delicious, I wouldn’t change a thing. Enjoyed making on a cold, snowy day as I drank the leftover wine used in the recipe. : )

    Reply
  35. Cindy W says

    February 14, 2022 at 4:37 pm

    You say to put a while head if garlic in. Do you take off all the skin? Seems when I take off the skin the cloves all fall apart.

    Reply
    • kevin says

      February 21, 2022 at 1:24 pm

      The heads of garlic are roasted in the sauce with the skins on. After cooking the insides will be nice and soft, like butter, and they can be squeezed out to serve on top on the broth/sauce or mixed into it! This is optional, but the slow roasted garlic adds a nice, sweet, garlic layer to the dish! Enjoy!

      Reply
  36. Lee says

    March 18, 2022 at 5:11 pm

    Great recipe. People were impressed who I served it to. It didn’t cook down like the photo though so I took the liquid out and thickened with flour

    Reply
  37. Mary says

    April 19, 2022 at 7:26 pm

    ABSOLUTELY the BEST! Thoroughly enjoyed.👏👏😋🤨

    Reply
  38. Alissa says

    May 7, 2022 at 10:22 pm

    This was AMAZING. Thank you.

    Reply
  39. Patti says

    August 1, 2022 at 3:28 pm

    Can I make 2 days ahead and reheat?

    Reply
    • kevin says

      August 8, 2022 at 9:06 am

      Yes you can! Enjoy!

      Reply
  40. Jounayet Rahman says

    November 8, 2022 at 2:20 am

    The short ribs have a lot of meat and are very tasty, because of their tenderness and aroma.

    Reply
  41. Tony Stewart says

    November 23, 2022 at 9:36 pm

    I have 10 Lbs of short ribs, should I 5 times everything else? feeding a small army tomorrow

    Reply
    • kevin says

      November 28, 2022 at 11:57 am

      Yes! That will be a nice large batch!

      Reply
  42. Nicola says

    January 24, 2023 at 9:10 am

    Hi, I’ve currently got this in my slow cooker but I can’t seem to see in the method when the parsley goes in. Is the parsley just for serving?

    Reply
    • kevin says

      January 30, 2023 at 8:59 am

      The parsley is added at the end, just before serving! (I updated the recipe to include this.) I hope you enjoyed it!

      Reply

Trackbacks

  1. French Style Short Ribs-Sunday Supper - Jessica Lynn says:
    December 30, 2020 at 4:34 am

    […] French Style Braised Short Ribs adapted from Closest Cooking […]

    Reply
  2. French-style Recipes - Read Here says:
    August 29, 2022 at 7:43 am

    […] Recipe HERE French Style Mashed Potatoes Recipe HERE French Style Braised Short Ribs Recipe HERE Croque Madame – French-style toasted ham and cheese topped with a fried egg Recipe […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.