French Braised Short Ribs

If there’s one recipe that proves slow and steady really does win the race, it’s this one. My French braised short ribs are rich, comforting, and made for nights when you want to treat yourself or someone you love to something special. It takes a little more prep than usual, but once it’s in the oven, it basically makes itself—and fills your whole home with the dreamiest aroma.

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Yield 6

Author SALUD! Team

Prep time

30 Min

Cook time

2 Hour

Total time

2 H & 30 M

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French Style Braised Short Ribs

A classic dish that makes your insides get that warm and fuzzy feeling

Ingredients

• 2 lbs beef short ribs
• 1 yellow onion, diced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 8 oz mushrooms, sliced thin
• 4 cloves garlic, minced
• 1 pinch of red pepper flakes
• 3 c beef broth
• 2 c dry red wine (like a cab sav)
• 2 T tomato paste
• 2 heads of garlic, tops removed
• 2 T balsamic vinegar
• 2 bay leafs
• bouquet garni - 2-3 stems of rosemary and 4-5 stems of thyme, tied in a bundle
• 2 T parsley, optional

Instructions

1. Heat up a dutch oven on the stove over medium heat, and preheat your oven to 350 F. Salt all sides of each short rib, then sear in the dutch oven for 3-4 minutes per side. This may take a few rounds, so pile the seared ones on a plate, removing the last round as well.
2. Leaving the rendered beef fat, saute the onion, carrots, celery, and mushrooms until tender, 7-10 minutes. Then add the garlic and red pepper flakes, cook until fragrant, 1-2 minutes.
3. Add the tomato paste, stir in, and let cook for 2 minutes to develop that flavor. Then deglaze with the wine and bring to a simmer. Let simmer for 5 minutes, then add the broth, balsamic vinegar, heads of garlic, bay leaves, and your bouquet garni
4. Cover, and transfer the dutch oven to your preheated oven, braise for 2-3 hours
5. Remove from the oven, remove the bay leaves, bouquet garni, and garlic heads. Serve over mashed potatoes or cauliflower with some of that roasted garlic!

Nutrition Facts

Calories

333

Fat

12 g

Sat. Fat

5 g

Carbs

17 g

Fiber

4 g

Net carbs

13 g

Sugar

5 g

Protein

26 g

Sodium

593 mg

Cholesterol

65 mg

The nuitrion information is based on estimates and is not definitive.

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Some recipes are quick wins, made in thirty minutes or less and barely leaving a mess behind. And then there are recipes like this one—my French braised short ribs. A little more effort upfront, yes. But what you get in return is something deep, rich, and soul-satisfying. This is the kind of dish that makes the house smell amazing for hours, the kind that feels like a hug in a bowl, and the kind I keep coming back to anytime we want a cozy, elevated date night at home.

Braised short ribs are a love language in our kitchen. They’re not fussy or complicated, but they do require a little more time and care—just enough to make them feel special. And let me tell you: it’s worth every minute. Once everything is prepped and browned and tucked into the oven, you can forget about it. Let the heat do the work for 2 to 3 hours while you pour a glass of wine, light a candle, and wait for the magic to happen.

What makes this dish so special? The layers of flavor. We’re talking about a foundation of deeply seared beef short ribs, browned until they’ve developed that caramelized crust you only get when you really take your time. Then come the vegetables—carrots, celery, mushrooms—all cooked down until soft and golden. And then the garlic. It starts with minced cloves that build the base of flavor, and then two full heads—yes, heads—get their tops sliced off and are nestled in to braise with everything else. It sounds like a lot, but once the garlic roasts, simmers, and melts into the sauce, it becomes sweet and mellow and totally irresistible.

The wine adds depth, the herbs bring brightness, and together, they transform the beef into something fall-apart tender and deeply flavored. This dish tastes like it took all day—because it kind of did—but in the best, most low-maintenance way. Once it’s in the oven, there’s nothing left to do but let time (and your kitchen) do its thing.

One of my favorite parts? How the vegetables become part of the sauce. The carrots break down just enough to add a little sweetness, the mushrooms give it earthiness, and the celery melts into the background in the most comforting way. You end up with a sauce that’s thick and glossy and rich with all those roasted, herby, garlicky notes. It’s the kind of thing that’s just begging to be spooned over something creamy.

Traditionally, short ribs get paired with mashed potatoes—and don’t get me wrong, that’s a classic for a reason. But I’ve come to love serving this with mashed cauliflower. It gives you that same cozy, comforting base, but with a little more lightness. It’s my way of balancing out the richness of the beef without sacrificing that full, satisfying spoonful. Plus, it’s one more vegetable on the plate, which always feels like a win in my book.

There’s also something really relaxing about making this kind of recipe. The kind that forces you to slow down for a second, that reminds you that good things take time. It’s not fast food, it’s not a throw-together pantry dinner. It’s thoughtful. Intentional. And wildly rewarding.

The first time I made these short ribs, I knew they’d become a staple. Not an everyday staple, sure, but the kind of dish you crave on a chilly night or when you want to impress someone without stressing in the kitchen. It’s the definition of low and slow, and the payoff is something that tastes luxurious, like it came from a restaurant, but feels like home.

And while this may not be a weeknight go-to, it is shockingly hands-off once you get it started. You don’t need to babysit it. You don’t need to stir or fuss. Just let it do its thing in the oven, and when you lift the lid, you’re rewarded with something deeply aromatic, beautifully tender, and downright delicious.

This French braised short rib recipe has become one of our absolute favorite date night meals. It’s got a little elegance, a lot of comfort, and so much flavor. It’s a dish you linger over, served with a glass of wine, maybe some soft jazz in the background, and a lot of happy silence between bites. That, to me, is the mark of a truly great meal.

So yes, it takes a bit more time and prep than my usual recipes. But the richness, the warmth, the depth of flavor? Totally worth it. And once you taste it, I think you’ll agree: this one’s a keeper.