French Braised Short Ribs: 6 Secrets for Perfection

Tender, melt-in-your-mouth short ribs slowly braised in a rich, savory sauce — a dish that’s hearty, comforting, and elegant.

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Preheat oven to 325 °F (160 °C). Season short ribs generously with salt and pepper.
In a heavy, oven-safe Dutch oven, heat olive oil over medium-high heat. Sear short ribs 2–3 minutes per side until browned. Remove ribs and set aside.
Add chopped onion (and carrots if using) to the pot. Sauté until softened and lightly golden. Add minced garlic and sauté until fragrant.
Stir in tomato paste and cook for 1 minute.
Pour in red wine and stir, scraping the bottom of the pot. Let wine simmer for 2–3 minutes.
Return short ribs to the pot. Add enough beef broth to almost cover ribs. Tuck in bay leaves, thyme, and rosemary if using. Add balsamic vinegar if desired.
Cover pot and braise in the oven for 2.5 to 3 hours until meat is tender.
Remove pot from oven and transfer ribs to a serving dish. Skim excess fat from sauce and reduce sauce on stove if desired. Serve ribs over mashed potatoes, polenta, or with crusty bread. Garnish with fresh parsley.