French Style Braised Short Ribs

Braised short ribs is one of my favorite dishes to cook when the weather cools. I have a variety of dishes for this great cut of beef that I use on wet and snowy days, as well as when it’s chilly and I want to have something comforting! I’ve been cooking this recipe for French short ribs for many years and will continue to do so.

Ingredients

2 lb. Short ribs cut into bite sized pieces

2 Tbsp. Olive oil

1 Onion sliced

3 Carrots peeled and sliced

3 Stalks of celery sliced

8 oz. Mushrooms sliced

4 tsp. Minced garlic

Pinch of red pepper flakes

3 C. Beef broth

2 C. Dry red cooking wine

2 Tbsp. Tomato paste

2 Tbsp. Balsamic vinegar

2 Bay leaves

½ tsp. Ground thyme

1 tsp. Dried rosemary

Salt and pepper to taste

2 Tbsp. Chopped fresh parsley for garnish

Instructions

Add the olive oil to a large pot over medium high heat on the stove.

Sear the meat well on all sides, remove and set aside.

Add the vegetables to the pot with the drippings from the meat and saute until softened.

Stir in the rest of the ingredients and add the meat back to the pot.

Bring the mixture to a boil, reduce the heat, cover and simmer for 2 hours.

Serve with fresh chopped parsley for garnish.

Recipe Card

French Style Braised Short Ribs

Braised short ribs is one of my favorite dishes to cook when the weather cools. I have a variety of dishes for this great cut of beef that I use on wet and snowy days, as well as when it’s chilly and I want to have something comforting! I’ve been cooking this recipe for French short ribs for many years and will continue to do so.

  • 2 lb. Short ribs cut into bite sized pieces
  • 2 Tbsp. Olive oil
  • 1 Onion sliced
  • 3 Carrots peeled and sliced
  • 3 Stalks of celery sliced
  • 8 oz. Mushrooms sliced
  • 4 tsp. Minced garlic
  • Pinch of red pepper flakes
  • 3 C. Beef broth
  • 2 C. Dry red cooking wine
  • 2 Tbsp. Tomato paste
  • 2 Tbsp. Balsamic vinegar
  • 2 Bay leaves
  • ½ tsp. Ground thyme
  • 1 tsp. Dried rosemary
  • Salt and pepper to taste
  • 2 Tbsp. Chopped fresh parsley for garnish
  1. Add the olive oil to a large pot over medium high heat on the stove.
  2. Sear the meat well on all sides, remove and set aside.
  3. Add the vegetables to the pot with the drippings from the meat and saute until softened.
  4. Stir in the rest of the ingredients and add the meat back to the pot.
  5. Bring the mixture to a boil, reduce the heat, cover and simmer for 2 hours.
  6. Serve with fresh chopped parsley for garnish.
dinner
American
French Style Braised Short Ribs

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