Short ribs are a luxurious cut of beef that shine when slowly braised until melt-in-your-mouth tender. This French-style version elevates them in a rich, flavorful sauce made with aromatic vegetables, red wine, and fresh herbs. Roasting whole garlic heads alongside the meat adds a subtle sweetness and depth—just squeeze the roasted garlic out at the end for an extra layer of flavor. Serve this hearty dish on its own, over creamy mashed potatoes, or with horseradish mashed parsnips and celery root for a truly comforting meal.
Ingredients
- 2 lbs beef short ribs, cut into 3–4 inch pieces
- 1 large onion, sliced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 8 oz mushrooms, quartered
- 4 cloves garlic, chopped
- 1 pinch red pepper flakes (optional)
- 3 cups beef broth
- 2 cups dry red wine (or additional broth)
- 2 tbsp tomato paste
- 2 heads garlic, tops removed
- 2 tbsp balsamic vinegar
- 2 bay leaves
- 1 tsp fresh thyme, chopped (or ½ tsp dried thyme)
- 1 tsp fresh rosemary, chopped (or ½ tsp dried rosemary)
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Optional Add-Ins:
- ¼ cup flour to thicken the sauce
- Bacon
- ⅓ cup chopped prunes
- Honey to balance acidity
- 1 tbsp fish sauce or soy sauce
- 1 tbsp Worcestershire sauce
Instructions
- Brown the Short Ribs:
In a large oven-safe pot or Dutch oven, brown the short ribs over medium-high heat for 3–4 minutes per side. Remove and set aside. Drain all but 2 tbsp of fat. - Sauté the Vegetables:
Add onions, carrots, celery, and mushrooms. Cook until tender, 7–10 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 1 minute. - Add the Liquids and Herbs:
Return the short ribs to the pot. Add beef broth, red wine, tomato paste, whole garlic heads, balsamic vinegar, bay leaves, thyme, and rosemary. Bring to a boil. - Braise Until Tender:
Reduce heat to low, cover, and simmer for 2–3 hours until the meat is fall-apart tender.- Oven Option: Preheat oven to 350°F (180°C) and roast covered for 2–3 hours.
- Slow Cooker Option: Transfer everything to a slow cooker and cook on low for 8–10 hours or high for 3–4 hours.
- Finish and Serve:
Remove bay leaves. Squeeze roasted garlic from the heads and stir into the sauce. Season with salt and pepper. Sprinkle with parsley. Serve over mashed potatoes, mashed celery root, parsnips, or pasta, with bread to soak up the sauce.
Tips & Variations
- Thicken the sauce with flour, cornstarch, or a cornstarch slurry.
- Add prunes or honey to balance acidity and add subtle sweetness.
- Include bacon for extra richness.
- Adjust seasonings with Worcestershire or fish sauce for depth.
- Skim off excess fat before serving if desired.
Nutrition (per serving)
- Calories: 738
- Fat: 55g (Saturated: 23g)
- Cholesterol: 114mg
- Sodium: 401mg
- Carbs: 18g (Fiber: 2g, Sugars: 6g)
- Protein: 27g
This French-style braised short ribs recipe is indulgent, cozy, and perfect for a special dinner or Sunday feast. The slow braising and flavorful sauce make it a dish worth savoring!