• 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 · 27 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 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

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

eCookbook Bundle Cover

Get ALL 12 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

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

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

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 2020 – FREE eCookbook

The Best of Closet Cooking 2020 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
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2021, Close Cooking Ltd. All Rights Reserved.