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 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
- 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.
- 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!
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.
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!
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.
How do you add bacon to recipe? Cook with vegetables?
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!
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. ♥️
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.
So the flavor was good but the liquid never reduced. Should I have simmered uncovered?
It sounds like your pot has a really well fitted lid! You could leave the lid slightly ajar to get the liquid reduction.
What if you can’t get cut short ribs, can you cook them using longer pieces?
Yes you can!
This was excellent! Didn’t need the s & p. Definitely a keeper!
How long would you cook in crock pot
8-10 hours on Low or on High for 3-4 hours will do it! Enjoy!
Can I do this all in a Dutch oven? Do I need to pre cook the vegetables if I’m using a Dutch oven?
You can use a dutch oven and you can precook the vegetables or you can skip the precooking. Enjoy!
Do i need to cover if i cook in the oven?
Yes, cook it covered in the oven (or on the stove top) to help prevent the liquid from evaporating. Enjoy!
Excellent recipe! Very tasty! Will make again & again!
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?
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!
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!
I made this last night, served with baguettes. Hands down the best meal I’ve made all year!
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.
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.
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?
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!
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 😂
Would a splash of cooking sherry make up for lack of red wine?
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!
How is it if you make it ahead. Refrigerate overnight, skim off excess fat and then reheat?
It is really good like that! The flavours get better overnight!
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!
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!
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
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!
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!
My family loved this meal. So yummy!
While Foods has boneless and bone in. Which do you recommend for this recipe?
Go for bone in for a little more flavour! Enjoy!
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. : )
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.
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!
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
ABSOLUTELY the BEST! Thoroughly enjoyed.👏👏😋🤨
This was AMAZING. Thank you.