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–+ servings
French Braised Short Ribs

French Braised Short Ribs

Indulge in the rich flavors of French Braised Short Ribs, a cozy dish that warms the soul. Perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 900 g beef short ribs cut into 8-10 cm pieces
  • 1 large onion thinly sliced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 225 g mushrooms quartered
  • 4 garlic cloves minced
  • 1 pinch red pepper flakes optional
  • 750 ml beef broth
  • 500 ml dry red wine or additional broth
  • 2 tablespoons tomato paste
  • 2 whole garlic heads tops cut off
  • 2 tablespoons balsamic vinegar
  • 2 bay leaves
  • 1 teaspoon fresh thyme or ½ teaspoon dried
  • 1 teaspoon fresh rosemary or ½ teaspoon dried
  • 2 tablespoons fresh parsley chopped

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Tongs
  • Wooden spoon
  • Sharp knife

Method
 

  1. Sear the short ribs in a large oven-safe pot over medium-high heat for about 3-4 minutes on each side until golden brown, then remove and set aside.
  2. Sauté the onions, carrots, celery, and mushrooms in the same pot for 7-10 minutes until tender and fragrant.
  3. Stir in the minced garlic and red pepper flakes, and cook for another minute.
  4. Return the short ribs to the pot, add beef broth, red wine, tomato paste, balsamic vinegar, herbs, and whole garlic heads, then bring to a boil.
  5. Reduce heat, cover, and let it simmer for 2-3 hours or bake at 180°C (350°F) for the same duration until the ribs are fork-tender.
  6. Remove bay leaves, season with salt and pepper, and serve over mashed potatoes, polenta, or pasta, garnished with fresh parsley.

Nutrition

Calories: 450kcalCarbohydrates: 15gProtein: 35gFat: 25gSaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

For an extra-thick sauce, mix ¼ cup of flour with the garlic in Step 3. High-quality beef broth enhances flavor. Use bold red wine like Cabernet Sauvignon. Don’t rush the cooking process; low and slow is key. This dish stores beautifully in the fridge for up to 4 days and flavors deepen overnight. For longer storage, freeze portions for up to 3 months. Reheat gently on the stove with a splash of broth if needed.
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