These French style braised short ribs are a real treat! They become super tender as they slowly cook in a rich sauce made with wine and herbs. It’s like a warm hug in a bowl!
To be honest, the smell while they cook is enough to make anyone drool! I love serving them with creamy mashed potatoes. Trust me, you’ll want to soak up every bit of that amazing sauce!
Key Ingredients & Substitutions
Beef Short Ribs: The star of the show! Look for well-marbled ribs for rich flavor. If short ribs aren’t available, you could substitute with chuck roast, but the cooking time may vary.
Red Wine: A good quality Burgundy or Pinot Noir works best for depth of flavor. If you prefer to avoid alcohol, try using grape juice mixed with a bit of vinegar for acidity.
Dried Tomatoes: They add great intensity. If you can’t find dried tomatoes, the same amount of fresh tomatoes can work, but you’ll want to cook them down longer.
Polenta: I love using coarse cornmeal for a hearty texture. Instant polenta is a quicker option, just adjust the cooking time accordingly.
How Do I Achieve the Perfect Sear on My Short Ribs?
Searing the short ribs first is crucial for locking in flavor. Here’s how to do it right:
- Use a heavy pot or Dutch oven to maintain even heat.
- Make sure the oil is hot before adding the ribs—look for shimmering oil.
- Don’t overcrowd the pan; cook in batches if needed. This allows even browning!
After searing, let the meat rest briefly before adding it back to the pot to keep it juicy. Happy cooking!
French Style Braised Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 4 lbs beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 1 cup dried tomatoes or sun-dried tomatoes, chopped
- 2 tablespoons tomato paste
- 2 cups red wine (preferably Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- Fresh parsley, chopped, for garnish
For the Creamy Polenta:
- 1 cup polenta (coarse cornmeal)
- 4 cups water or chicken broth
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes for prep and another 3 to 3.5 hours for cooking in the oven. So, set aside some time to enjoy the wonderful aromas while it braises slowly!
Step-by-Step Instructions:
1. Prepping the Oven and Ribs:
Preheat your oven to 325°F (160°C). While it warms up, season the short ribs generously on all sides with salt and pepper. This helps to enhance the flavors in the meat.
2. Searing the Short Ribs:
In a large, heavy ovenproof pot or Dutch oven, pour in the olive oil and heat it over medium-high heat. Once hot, add the short ribs, searing them for about 3-4 minutes on each side until they are deeply browned. Once done, remove them from the pot and set aside. Don’t worry if there’s some brown stuff stuck to the bottom of the pot; that’s flavor!
3. Cooking the Vegetables:
In the same pot, add the chopped onions, carrots, and celery. Cook these for about 5-7 minutes until they soften up nicely. Then, add the minced garlic, sliced mushrooms, and chopped dried tomatoes, cooking for an additional 5 minutes until the mushrooms are tender and start to release their juices.
4. Adding Flavor:
Mix in the tomato paste and cook for one more minute to really deepen those flavors. Next, pour in the red wine, while using a wooden spoon to scrape the bottom of the pot. Keep simmering until the wine reduces by about half, which will take about 5-10 minutes.
5. Braising the Ribs:
Now add the beef broth, fresh rosemary, thyme, and bay leaves. Carefully place the short ribs back into the pot, ensuring they are nicely submerged in the liquid. Cover the pot with a lid and transfer it to your preheated oven. Let it braise for 3 to 3.5 hours, or until the meat becomes tender and just falls off the bone.
6. Making the Creamy Polenta:
While the ribs are cooking, let’s whip up the creamy polenta! In a separate saucepan, bring the water or chicken broth to a boil. Slowly whisk in the polenta while reducing the heat to low. Keep stirring frequently; it will take about 25-30 minutes to become thick and creamy.
7. Finishing the Polenta:
Once your polenta is nice and thick, stir in the butter and grated Parmesan cheese until melted and well combined. Then, season with salt and pepper to your taste.
8. Final Touches:
When the ribs are fully cooked, carefully remove them from the pot and discard the herbal sprigs and bay leaves. If desired, you can reduce the cooking sauce on the stovetop over medium heat until slightly thickened.
9. Serving it Up!
To serve, spoon the creamy polenta onto plates and top it with the tender braised short ribs, ladling over the rich sauce and mushrooms. Don’t forget to garnish with some fresh chopped parsley for a pop of color!
Enjoy your delicious French style braised short ribs, perfect for a comforting meal with family and friends!
Can I Use Bone-In Short Ribs?
Absolutely! Bone-in short ribs are actually preferred for braising, as they add extra flavor and richness to the dish. Just make sure the cooking time remains the same, as they will tenderize nicely during the braising process.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, consider using a combination of grape juice, beef broth, and a splash of vinegar for acidity. This will mimic the flavors and richness that wine brings to the dish!
How Do I Store Leftover Braised Short Ribs?
Cool the leftovers to room temperature, then store them in an airtight container in the fridge for up to 3 days. You can also freeze for longer storage; just ensure they’re well sealed to prevent freezer burn!
Can I Make This Recipe in a Slow Cooker?
Yes! After browning the short ribs and sautéing the vegetables, you can transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the ribs are tender. It’s a great way to set it and forget it!
