French Braised Short Ribs with Red Wine
A classic French-style braise featuring tender short ribs braised low and slow in red wine with beef broth, aromatics, mushrooms, and herbs. The long cooking time breaks down connective tissue, creating fall-apart meat swimming in a rich, deeply flavored sauce. Earthy mushrooms and caramelized vegetables add complexity. Serve for Sunday dinner or special occasions with crusty bread, mashed potatoes, or egg noodles. This version uses whole short rib pieces seared before braising, a traditional method that builds deep flavor through the Maillard reaction.
Ingredients
- 2 lb short ribs, cut into bite-sized pieces
- 2 Tbsp olive oil
- 1 onion, sliced
- 3 carrots, peeled and sliced
- 3 stalks celery, sliced
- 8 oz mushrooms, sliced
- 4 tsp garlic, minced
- 1 pinch red pepper flakes
- 3 C beef broth
- 2 C dry red wine, cooking wine
- 2 Tbsp tomato paste
- 2 Tbsp balsamic vinegar
- 2 bay leaves
- ½ tsp thyme, ground
- 1 tsp rosemary, dried
- salt, to taste
- black pepper, to taste
- 2 Tbsp fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in large pot over medium-high heat.
- 2
Sear short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- 3
Add onion, carrots, and celery to pot drippings. Saute until softened, about 5 minutes.
- 4
Stir in garlic, red pepper flakes, tomato paste, and balsamic vinegar. Cook 1-2 minutes.
- 5
Pour in beef broth and red wine. Add bay leaves, thyme, and rosemary.
- 6
Return short ribs to pot. Bring to boil, then reduce heat to low.
- 7
Cover and simmer 2 hours, stirring occasionally.
- 8
Stir in mushrooms during final 30 minutes of cooking.
- 9
Season with salt and pepper. Remove bay leaves.
- 10
Garnish with fresh parsley before serving.
Tips
Sear ribs thoroughly over high heat before braising to develop a flavorful brown crust; this Maillard reaction foundation carries through the entire dish.
Add mushrooms in the final 30 minutes so they stay firm and don't dissolve into the sauce, keeping distinct texture and earthy flavor.
Make ahead and refrigerate overnight; fat solidifies on top for easy removal, and flavors deepen as they meld.
Good to Know
Refrigerate in airtight container up to 4 days. Fat congeals on surface for easy removal. Flavors improve after 24 hours.
Prepare through simmering step 1 day ahead. Reheat gently on stovetop over low heat, covered, 30-40 minutes until warmed through.
Serve hot with crusty bread, mashed potatoes, egg noodles, or polenta to soak up sauce. Pair with full-bodied red wine.
Common Mistakes
Skip searing to avoid flat, one-dimensional sauce lacking depth and color.
Boil throughout cooking to avoid tough, stringy meat instead of tender, succulent texture.
Add mushrooms at start to avoid overcooked, mushy texture that dissolves into sauce.
Substitutions
FAQ
Can I use a slow cooker instead of braising on stovetop?
Yes, sear ribs in pot first, then transfer all ingredients to slow cooker on low 6-8 hours or high 3-4 hours. Add mushrooms last 30-45 minutes. Flavor develops similarly but requires initial stove searing for crust.
What if I don't have fresh rosemary or thyme?
Use 1/2 tsp each dried versions instead. Dried herbs concentrate flavor so use half fresh amounts. Adjust to taste in final 15 minutes since dried herbs are potent.
How long can I keep braised short ribs refrigerated?
Refrigerate up to 4 days in airtight container. Flavors deepen overnight. Freeze up to 3 months; thaw overnight in fridge, then reheat gently on stovetop over medium-low until warmed through, 30-40 minutes.