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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
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
- 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, 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: 
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Reader Interactions
Comments
JD says Outstanding photos of those ribs! I love short ribs. Will try this recipe for sure. Just not the parsnips. ha.
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- Anne says
This is the perfect comfort food – something we all need during these trying times!
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- Carol Moore says
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!
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- Nick says
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!
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- kevin says
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.
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- Katie says
Would browning the meat and throwing everything in a crockpot work also?
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- kevin says
That works really well! Enjoy!
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- Grammasue says
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.
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- Karen Gagnet says
These look amazing! If you transfer to the oven, what temperature do you set the oven to?
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- kevin says
The oven should be at 350F. Enjoy!
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- Jessi says
Hi! Can I marinate the short ribs in the red wine over night before cooking?
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- kevin says
Yes you can. Enjoy!
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- Adrianne says
Hi! This looks great! Are the herbs fresh or dried?
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- kevin says
I generally use fresh but you can use dried herbs. Use half as much dried thyme and dried rosemary. Enjoy!
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- Leidy says
Yum!! How can I transfer these into my instant pot instead of the slow cooker?
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- kevin says
I am not an expert at instantpot cooking and I would try 45 minutes at high pressure with 15 minutes release to start. Enjoy!
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- Barbara says
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.
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- Patty says
How do you add bacon to recipe? Cook with vegetables?
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- kevin says
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!
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- Lisa says
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. ♥️
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- Saily says
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.
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- Missy says
So the flavor was good but the liquid never reduced. Should I have simmered uncovered?
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- kevin says
It sounds like your pot has a really well fitted lid! You could leave the lid slightly ajar to get the liquid reduction.
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- Lauren says
What if you can’t get cut short ribs, can you cook them using longer pieces?
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- kevin says
Yes you can!
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- Kris says
This was excellent! Didn’t need the s & p. Definitely a keeper!
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- Beth says
How long would you cook in crock pot
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- kevin says
8-10 hours on Low or on High for 3-4 hours will do it! Enjoy!
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- Ericka says
Can I do this all in a Dutch oven? Do I need to pre cook the vegetables if I’m using a Dutch oven?
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- kevin says
You can use a dutch oven and you can precook the vegetables or you can skip the precooking. Enjoy!
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- Sam says
Do i need to cover if i cook in the oven?
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- kevin says
Yes, cook it covered in the oven (or on the stove top) to help prevent the liquid from evaporating. Enjoy!
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- Penny says
Excellent recipe! Very tasty! Will make again & again!
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- Jessi says
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?
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- Kathy says
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!
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- kevin says
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!
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- Kate says
I made this last night, served with baguettes. Hands down the best meal I’ve made all year!
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- C Fred says
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.
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- Sherry Baxter says
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
- D says
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?
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- kevin says
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!
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- Mary says
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 😂
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- Mary says
Would a splash of cooking sherry make up for lack of red wine?
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- kevin says
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!
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- Susan says
How is it if you make it ahead. Refrigerate overnight, skim off excess fat and then reheat?
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- kevin says
It is really good like that! The flavours get better overnight!
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- Ann says
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!
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- kevin says
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!
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- Claire says
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
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- kevin says
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!
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- Anita Paul says
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
- Ingrid Strauss says
My family loved this meal. So yummy!
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- Paula says
While Foods has boneless and bone in. Which do you recommend for this recipe?
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- kevin says
Go for bone in for a little more flavour! Enjoy!
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- Suzanne says
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. : )
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- Cindy W says
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.
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- kevin says
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!
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- Lee says
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
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- Mary says
ABSOLUTELY the BEST! Thoroughly enjoyed.👏👏😋🤨
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- Alissa says
This was AMAZING. Thank you.
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- Patti says
Can I make 2 days ahead and reheat?
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- kevin says
Yes you can! Enjoy!
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- Jounayet Rahman says
The short ribs have a lot of meat and are very tasty, because of their tenderness and aroma.
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- Tony Stewart says
I have 10 Lbs of short ribs, should I 5 times everything else? feeding a small army tomorrow
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- kevin says
Yes! That will be a nice large batch!
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- Nicola says
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?
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- kevin says
The parsley is added at the end, just before serving! (I updated the recipe to include this.) I hope you enjoyed it!
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- Alex says
I made this recipe as written for my son because he loves short ribs and often orders them when eating out. He hands down said these were the best he tasted. I don’t even like beef and loved these!!
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- Jasmine says
I’ve tried MANY recipes. I’ve never ever wrote a review of one. I’ve had this recipe saved for a while but never tried it because I couldn’t find the short ribs. However, I finally tried it and made it exactly as instructed. This was sooooo delicious. My family was in love with it. This recipe is perfection. Please try it and don’t waiver from the recipe!
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- Kat says
This was delicious! I browned everything in a pan and chucked it in the slow cooker. Served with mashed potatoes. Meat was falling off the bone full of flavor. Will make again. Thank you for sharing.
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- Ashley says
What red wine would you suggest? I do not drink wine, so I am not sure.
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- Lisa says
Hi! I am making this tonight for a dinner party. Can you tell me if the sauce thickens as it cooks in the oven?
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- kevin says
The sauce will cook down, but not thicken. If you would like a thicker sauce you can either dust the beef with flour before browning or you can add flour to the sauce along with the garlic and let it cook a bit before adding the liquids.
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- Mark Tomon says
I have made this recipe several times, with a few adjustments here and there (I hate mushrooms), and I have to admit it is pure perfection. I use au jus base instead of beef stock, always fresh herbs, and thicken with a dark roux at the end. Just thinking about it has me getting in the car to pick up some short ribs. Lol.
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