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French Braised Short Ribs

French Braised Short Ribs

Discover the rich flavors of French Braised Short Ribs, a comforting dish with tender meat and savory sauce. Perfect for special occasions or cozy dinners.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • Dutch oven
  • Tongs
  • Wooden spoon
  • Sharp knife
  • Colander

Method
 

  1. Brown the short ribs in a Dutch oven over medium-high heat for 3-4 minutes per side until golden, then set aside.
  2. Sauté the onions, carrots, celery, and mushrooms in the same pot for about 7-10 minutes until softened.
  3. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
  4. Build the sauce by adding beef broth, red wine, tomato paste, garlic heads, balsamic vinegar, bay leaves, thyme, and rosemary. Return ribs to the pot, bring to a boil, then reduce to low heat and simmer for 2-3 hours.
  5. Once tender, remove bay leaves, season the sauce with salt and pepper, then serve with sides like mashed potatoes or pasta.

Nutrition

Calories: 450kcalCarbohydrates: 15gProtein: 38gFat: 25gSaturated Fat: 10gCholesterol: 120mgSodium: 680mgPotassium: 850mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 60mgIron: 5mg

Notes

For added depth, you can include a tablespoon of fish sauce, soy sauce, or Worcestershire sauce to enhance umami flavors. If you have leftovers, store them in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. The dish tastes even better the next day as the flavors meld. Ideal sides include creamy mashed potatoes, egg noodles, or crusty bread to soak up the delicious sauce.
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