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French Braised Short Ribs in a Red Wine Sauce is the kind of meal that turns any dinner into a special occasion. The slow braise tenderizes the meat so it literally melts in your mouth while the rich red wine sauce infuses layers of luxurious flavor. Inspired by classic French techniques and culinary icon Julia Child, this recipe brings elegant, comforting flavors right to your kitchen without feeling intimidating. It is the ultimate beef stew but elevated, perfect for sharing and savoring.
This recipe was my introduction to French cooking and since then it’s become a crowd-pleaser at holiday dinners. The aroma alone will have everyone gathering in the kitchen.
Ingredients
- Bone-in short ribs: 10, about 2 inches thick for the best flavor and tenderness
- Vegetable oil: for browning the meat choose a neutral oil with a high smoke point
- Carrots, celery, and leeks: cut on the bias to build a flavorful mirepoix foundation
- Garlic: smashed to release its aroma
- Tomato paste: adds depth and a subtle sweetness to the sauce
- Red wine: a good-quality dry red wine like Pinot Noir or Merlot enhances complexity
- Beef broth: brings savory richness homemade or low-sodium store-bought work best
- Fresh thyme and rosemary: to fill the sauce with classic French herbal notes
- Unsalted butter: softened for the beurre manie thickening technique
- All-purpose flour: used for dredging and making the beurre manie use fresh for best results
- Kosher salt and freshly cracked black pepper: for seasoning
- Optional chopped chives: to garnish and add a fresh pop of color at the end
Step-by-Step Instructions
- Sear the Short Ribs:
- Season the short ribs generously with salt and pepper then dredge each piece in 2 cups of flour, shaking off excess. Heat vegetable oil in a large heavy-bottom pot or rondeau over high heat. Brown the ribs on all sides until deeply caramelized, about 4 to 5 minutes per side. This step locks in flavor and creates a beautiful crust.
- Sauté the Mirepoix Vegetables:
- Add the sliced carrots, celery, leeks, and smashed garlic to the pot. Lower the heat to medium and cook, stirring occasionally, until the vegetables soften and turn translucent, about 8 minutes. This builds the sweet, aromatic base essential to a rich sauce.
- Incorporate Tomato Paste and Deglaze:
- Stir in the tomato paste and cook for 2 to 3 minutes to deepen its flavor. Pour in the red wine and use a wooden spoon to scrape up all browned bits from the bottom of the pan. This deglazing step adds intensity to the sauce.
- Add Broth, Herbs, and Pressure Cook or Braise:
- Pour in the beef broth and add fresh thyme and rosemary sprigs. Transfer everything to an instant pot or cover tightly if using a Dutch oven. For an instant pot, cook on high pressure for 45 minutes then allow a natural release for 15 minutes. For the oven method, braise at 350 degrees Fahrenheit for 2 to 3 hours until the meat falls off the bone.
- Strain the Broth and Make Beurre Manie:
- Remove the ribs and strain the cooking liquid into a clean pot. In a bowl, knead together 1 tablespoon softened butter with 2 tablespoons flour to create beurre manie. Bring the strained broth to a gentle boil and whisk in the beurre manie until the sauce thickens enough to coat the back of a spoon. Adjust seasoning with salt and pepper.
- Plate and Serve:
- Return the short ribs to the sauce, spooning over generously. Garnish with chopped chives if desired. Serve with creamy mashed potatoes and a bright green salad for a classic French meal that impresses every time.
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I have a soft spot for rosemary and thyme in this recipe because their earthy notes pair perfectly with the beef. One family dinner stands out where the fragrant aromas filled every corner of the house and the whole table was silently savoring each bite. That moment made me appreciate how food connects us.
Storage Tips
Cool the short ribs completely before transferring them with sauce into airtight containers. They will keep well in the fridge for up to four days. For longer storage, freeze in portions with sauce for up to three months. Reheat gently on the stovetop to preserve tenderness.
Ingredient Substitutions
If you can’t find leeks, substitute with additional onions for similar sweetness. Use chicken broth if beef is not available but expect a slightly lighter flavor. Red wine can be replaced with grape juice and a splash of vinegar but this alters authenticity.
Serving Suggestions
Serve with classic pommes purée, which is creamy mashed potatoes enriched with butter and cream. A crisp green salad or steamed green beans balances the richness perfectly. Crusty baguette ensures no sauce goes to waste.
Cultural Context
This recipe is deeply rooted in French home cooking traditions made famous by Julia Child. The techniques of mirepoix, braising, and beurre manie reflect the elegance and love for depth of flavor typical in French cuisine. It celebrates slow cooking as a way to transform humble ingredients.
Recipe FAQs
- → What cut of beef is best for this dish?
Bone-in short ribs are ideal because their marbled meat becomes tender and flavorful through slow braising, while the bones add richness to the sauce.
- → How does braising enhance the flavor?
Braising first sears the meat to develop a deep crust, then slow-cooks it in liquid, allowing collagen to break down and infuse the sauce with rich beef flavor.
- → What is a mirepoix and why is it used here?
Mirepoix is a mix of carrots, celery, and onions that forms a savory flavor base, adding sweetness and depth to the sauce.
- → How is the sauce thickened so it coats the ribs beautifully?
A beurre manié made from butter and flour is whisked into the strained cooking liquid and heated until it thickens, creating a smooth, velvety sauce.
- → Can I use a slow cooker or instant pot for this dish?
Yes, an instant pot can shorten cooking time significantly while a slow cooker gently simmers the ribs over several hours for slow-braised tenderness.
- → What sides pair well with the short ribs?
Creamy mashed potatoes or pommes purée and a fresh green salad complement the richness and balance the dish.