French Braised Short Ribs are the epitome of slow-cooked elegance. With fall-off-the-bone tenderness and deep layers of flavor, this dish brings restaurant-quality sophistication to your home kitchen. These bone-in beef ribs are seared, simmered, and bathed in a bold red wine sauce infused with aromatic vegetables and herbs. Whether you’re entertaining guests or enjoying a cozy weekend dinner, this recipe is a showstopper that delivers comfort and class in every bite.
Ingredients
For the Short Ribs and Aromatics
- 10 bone-in short ribs (about 3 lbs / 1.4 kg)
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 2 cups all-purpose flour (for dredging)
- ¼ cup vegetable oil
- 3 carrots, cut on the bias
- 1 celery stalk, cut on the bias
- 2 leeks, roughly chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
For the Braising Liquid
- 1 cup red wine (dry, full-bodied like Cabernet or Merlot)
- ½ cup beef broth
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
For Thickening the Sauce
- 1 tablespoon butter, softened
- 2 tablespoons all-purpose flour
Optional Garnish
- Chopped fresh chives
Preparing the Short Ribs
Seasoning and Dredging
Begin by seasoning the short ribs generously with kosher salt and freshly cracked black pepper on all sides. This initial seasoning helps build a strong flavor foundation.
Dredge the ribs in the flour until they are fully coated. Shake off any excess flour—this step is essential for creating a golden crust during searing and also aids in thickening the sauce later.
Searing the Short Ribs
In a heavy-bottomed pot or rondeau, heat the vegetable oil over high heat. Once shimmering, carefully place the short ribs into the pan in batches to avoid overcrowding. Sear them on all sides until deeply browned. This caramelization builds the rich base flavor of the dish.
Remove the ribs from the pot and set them aside on a plate.
Cooking the Vegetables
In the same pot, add the carrots, celery, and leeks. Cook over medium heat for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and develop color.
Stir in the minced garlic and tomato paste. Cook for 2–3 minutes, stirring constantly, to caramelize the tomato paste and deepen the sauce’s flavor. Season lightly with salt and pepper.
Deglazing with Wine
Pour in the red wine, using a wooden spoon to scrape up the browned bits stuck to the bottom of the pot—this process is known as deglazing and brings out maximum flavor. Simmer for a few minutes to reduce the wine slightly and concentrate its richness.
Braising the Short Ribs
Using an Instant Pot
Transfer the seared short ribs and the vegetable-wine mixture to your Instant Pot. Pour in the beef broth and add the thyme and rosemary sprigs. Secure the lid and cook on high pressure for 45 minutes. Allow a natural pressure release for 15 minutes before releasing any remaining pressure manually.
Using a Dutch Oven
If you don’t have an Instant Pot, use a Dutch oven or oven-safe pot with a tight-fitting lid. Add the seared ribs, vegetable-wine mixture, broth, and herbs. Cover and cook in a preheated oven at 175°C (350°F) for 2 to 3 hours, or until the meat is tender and easily comes off the bone.
Straining and Reducing the Sauce
Once the ribs are fully cooked, carefully remove them and set aside. Skim off excess fat from the braising liquid with a spoon or fat separator.
Strain the liquid through a fine-mesh sieve into a clean saucepan, pressing down gently on the vegetables to extract every drop of flavor. Discard the solids.
Thickening the Sauce
In a small bowl, mash the softened butter with the remaining 2 tablespoons of flour to form a smooth paste (beurre manié). This classic French technique thickens the sauce while keeping it glossy and smooth.
Heat the strained sauce over medium heat. Gradually whisk in small pieces of the beurre manié. Simmer gently, stirring constantly, until the sauce thickens and coats the back of a spoon.
Taste and adjust seasoning with salt and pepper as needed.
Serving
Return the short ribs to the thickened sauce and warm them gently over low heat. Spoon the ribs and sauce into shallow bowls or over a bed of creamy mashed potatoes, soft polenta, or buttered noodles.
Garnish with freshly chopped chives for a pop of color and fresh flavor.
Tips for Best Results
- Use bone-in short ribs: The bones add depth of flavor to the sauce and help keep the meat moist during slow cooking.
- Don’t rush the sear: A deep golden crust on the ribs intensifies the overall flavor.
- Choose a good wine: Use a dry red wine you would enjoy drinking. Avoid overly sweet or cheap wines.
- Let it rest: If time allows, make the dish a day ahead. The flavors deepen overnight and reheat beautifully.
- Strain for elegance: Straining the sauce gives it a silky texture and removes any vegetable bits for a more refined presentation.
- Serve with a starch: These ribs pair best with something that can soak up the sauce—mashed potatoes, crusty bread, or creamy polenta are all excellent choices.
Variations to Try
- Wine-free version: Replace wine with additional beef broth and a splash of balsamic vinegar for acidity.
- Herb swap: Use bay leaves or fresh oregano instead of rosemary and thyme for a different herbal note.
- Add mushrooms: Sauté cremini or porcini mushrooms along with the vegetables for added umami.
- Sweet undertone: Add a tablespoon of balsamic vinegar or a teaspoon of brown sugar to the tomato paste for a subtle sweetness.
Frequently Asked Questions
Can I make this ahead of time?
Yes, braised short ribs taste even better the next day. Store them in the sauce in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven.
What cut of beef works best?
Bone-in English-cut short ribs are ideal. Boneless short ribs or beef chuck can be used, but the flavor will be slightly different.
Can I use a slow cooker?
Yes. After searing the meat and preparing the vegetables, transfer everything to a slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours, until the meat is tender.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze the ribs and sauce in freezer-safe containers for up to 2 months.
What wine pairs well with this dish?
The same wine you use in the braise is perfect for serving. Go with a dry red like Cabernet Sauvignon, Syrah, Merlot, or a red Bordeaux blend.
Final Thoughts
French Braised Short Ribs in red wine sauce is a dish that transforms humble ingredients into something spectacular through patience, care, and time. The slow braising process tenderizes the meat, while the red wine and aromatics build a sauce that’s rich, luxurious, and full of character.
Whether you’re cooking to impress or simply treating yourself, this recipe is a timeless choice that delivers both elegance and comfort in every bite. Serve it with your favorite starch, a glass of red wine, and prepare to savor a meal that’s as memorable as it is satisfying.