French Braised Short Ribs Recipe

Introduction

French Braised Short Ribs are a comforting and elegant dish that transforms tender beef into rich, flavorful perfection. Slow-cooked with aromatic vegetables, herbs, and red wine, this recipe delivers deep, satisfying flavors perfect for a special dinner or cozy weekend meal.

Ingredients

• 10 bone-in short ribs, 2-inch thick (3 lb)
• 3 carrots, cut on bias
• 1 stalk celery, cut on bias
• 2 leeks, roughly chopped
• 3 garlic cloves, smashed
• 1/4 cup vegetable oil
• 1 cup red wine
• 1/2 cup beef broth
• 1 tablespoon butter, softened
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• Optional: chopped chives for garnish
• 2 cups all-purpose flour, plus 2 tablespoons for beurre manie
• 2 tablespoons tomato paste

Instructions

1. Step 1: Season the short ribs evenly with kosher salt and freshly cracked black pepper. Dredge each piece thoroughly in 2 cups of all-purpose flour, shaking off any excess.
2. Step 2: Heat vegetable oil in a large rondeau or heavy-bottomed pan over high heat. Add the floured short ribs and cook until browned on all sides, about 6-8 minutes total.
3. Step 3: Add carrots, celery, leeks, and smashed garlic to the browned ribs. Sauté the vegetables until translucent, then stir in tomato paste and cook for 2-3 minutes, seasoning with salt and pepper.
4. Step 4: Pour in red wine to deglaze the pan, scraping up browned bits from the bottom. Add beef broth, fresh thyme sprigs, and rosemary.
5. Step 5: Transfer everything to an Instant Pot if using. Seal and cook on high pressure for 45 minutes, then allow a natural pressure release for 15 minutes. If using an oven, transfer to a preheated 350°F oven and braise for 2-3 hours until the meat is tender and falling off the bone.
6. Step 6: Skim excess fat from the cooking liquid. Carefully remove the short ribs and set aside.
7. Step 7: Strain the cooking liquid into a clean pot. Combine softened butter with 2 tablespoons flour to create a beurre manie. Whisk this into the hot strained liquid and bring to a boil, stirring constantly until the sauce thickens and coats the back of a spoon. Adjust seasoning as needed.
8. Step 8: Return the short ribs to the sauce or plate separately with sauce poured over. Garnish with chopped chives if desired. Serve with pommes purée and a fresh salad for a classic accompaniment.

Tips & Variations

• For deeper flavor, marinate the short ribs in red wine and herbs overnight before cooking.
• Substitute beef broth with mushroom broth for a richer umami taste.
• Use a Dutch oven instead of an Instant Pot for traditional stovetop braising.
• Add pearl onions or mushrooms along with vegetables for more texture and flavor.
• For a gluten-free version, replace the flour with cornstarch when dredging and thickening the sauce.

Storage

Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to prevent drying out. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs instead of bone-in?

Yes, boneless short ribs can be used. The cooking time remains similar, but the bones add extra flavor and help keep the meat tender during braising.

What can I serve with French Braised Short Ribs?

This dish pairs beautifully with creamy mashed potatoes (pommes purée), crusty bread, or a simple green salad to balance the rich sauce.

French Braised Short Ribs Recipe

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French Braised Short Ribs feature tender, flavorful bone-in short ribs slow-cooked with aromatic vegetables, red wine, and herbs. This classic dish is finished with a rich, velvety sauce thickened with beurre manie, perfect for an elegant yet comforting meal.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: Serves 6
• Category: Main Course
• Method: Instant Pot
• Cuisine: French

Ingredients

Scale 1x2x3x

Short Ribs

• 10 bone-in short ribs, 2-inch thick (3 lb)
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• 2 cups all-purpose flour, plus 2 tablespoons for beurre manie
• 1/4 cup vegetable oil
• 1 tablespoon butter, softened

Vegetables & Aromatics

• 3 carrots, cut on bias
• 1 stalk celery, cut on bias
• 2 leeks, roughly chopped
• 3 garlic cloves, smashed
• 2 tablespoons tomato paste

Liquids & Herbs

• 1 cup red wine
• 1/2 cup beef broth
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary

Optional Garnish

• Chopped chives for garnish

Instructions

1. Season and Dredge Short Ribs: Evenly season the short ribs with kosher salt and freshly cracked black pepper. Thoroughly dredge each piece in 2 cups of all-purpose flour, shaking off any excess to ensure an even coating.
2. Brown Short Ribs: Heat the vegetable oil in a large rondeau or heavy-bottomed pan over high heat. Add the floured short ribs and brown them on all sides, approximately 6-8 minutes total, developing a rich crust that enhances flavor.
3. Sauté Vegetables and Add Tomato Paste: To the browned ribs, add the carrots, celery, leeks, and smashed garlic cloves. Sauté the vegetables until translucent and aromatic. Stir in the tomato paste and cook for 2-3 minutes, seasoning with salt and freshly cracked pepper.
4. Deglaze and Assemble Braise: Pour in the red wine to deglaze the pan, scraping up all the browned bits from the bottom. Add the beef broth along with fresh thyme sprigs and rosemary to build the braising liquid and flavor foundation.
5. Pressure Cook: If using an Instant Pot, transfer the entire contents into it. Seal and cook on high pressure for 45 minutes, then allow a natural pressure release for 15 minutes. If not using an Instant Pot, transfer the mixture to an oven-safe pot and braise in a preheated 350°F oven for 2-3 hours until the meat is fork-tender and falling off the bone.
6. Skim Fat and Remove Meat: Carefully skim any excess fat from the cooking liquid. Remove the short ribs from the pot and set them aside gently to keep their shape and tenderness intact.
7. Strain and Thicken Sauce: Strain the cooking liquid into a clean pot to remove solids. In a small bowl, combine the softened butter with 2 tablespoons of flour to create a beurre manie. Whisk this beurre manie into the hot strained liquid and bring to a boil, stirring constantly until the sauce thickens and coats the back of a spoon. Adjust seasoning if necessary.
8. Serve: Return the short ribs to the sauce or plate them separately with the sauce poured over. Garnish with chopped chives if desired. Serve alongside pommes purée and a fresh salad for a classic, elegant meal.

Notes

• This recipe can be adapted for both Instant Pot pressure cooking or traditional oven braising, offering flexibility based on available equipment.
• Beurre manie thickens the sauce without lumps and adds a silky texture, so stir continuously during incorporation.
• Leftover short ribs pair beautifully with creamy mashed potatoes, polenta, or crusty bread to soak up the rich sauce.
• For an alcohol-free version, substitute red wine with additional beef broth and a splash of balsamic vinegar for depth.
• Make sure to allow natural pressure release when using the Instant Pot to keep the meat tender and moist.

Keywords: braised short ribs, French recipe, slow cooked beef, Instant Pot braise, hearty beef dish