French Braised Short Ribs in Red Wine Sauce

If there’s one dish that represents the soul of French cuisine and the heart of slow cooking, it’s Braised Short Ribs in Red Wine Sauce. This dish embodies elegance and rustic charm in equal measure. It’s a perfect example of what makes braising so magical: time, patience, and simple ingredients transformed into something extraordinarily delicious.

Whether you’re preparing a romantic dinner, hosting a holiday gathering, or just craving something soul-satisfying on a cold evening, these fall-off-the-bone beef short ribs will hit the spot. With a luxurious sauce made from red wine, aromatic vegetables, and fresh herbs, this French-inspired dish elevates your table to restaurant-level sophistication—without the intimidation.

What Makes Braised Short Ribs So Special?

Braising is one of the most effective ways to cook tougher cuts of meat like short ribs. The long, slow cooking process—whether in a Dutch oven or an Instant Pot—allows the connective tissues to break down, resulting in fork-tender meat with a richness that’s hard to replicate.

In this version, we elevate the flavor by introducing red wine as the base for the sauce. Wine not only tenderizes the meat but also imparts deep, complex flavors that complement the natural richness of the beef. Add in leeks, carrots, garlic, celery, tomato paste, and herbs, and you’ve created a dish worthy of both Michelin stars and homey comfort.

Ingredients (and What Each One Does)

Bone-in beef short ribs (3 lbs or about 10 pieces): These meaty cuts are made for slow cooking. The bones add flavor and body to the sauce as they simmer.
Vegetable oil (1/4 cup): For searing the ribs and helping to develop that rich golden crust that sets the tone for the entire dish.
All-purpose flour (2 cups): Used for dredging the short ribs before searing. Helps build flavor and body in the sauce.
Carrots (3, sliced on the bias): Bring sweetness and texture to the braising base.
Celery (1 stalk, sliced on the bias): Adds a soft, earthy balance to the sweetness of the carrots and the acidity of the wine.
Leeks (2, roughly chopped): A subtle allium that softens into the sauce, offering a delicate, refined flavor compared to onion.
Garlic (3 cloves, minced): Infuses the dish with rich, aromatic depth.
Tomato paste (2 tablespoons): Boosts umami and helps thicken and enrich the sauce.
Dry red wine (2 cups): The base of the sauce. A robust wine like Cabernet Sauvignon or Burgundy delivers the best flavor.
Beef broth (2 cups): Balances the acidity of the wine and provides moisture for a silky sauce.
Fresh thyme (3–4 sprigs) and 1 rosemary sprig: Classic French herbs that perfume the dish with their earthy aromas.
Salt and freshly cracked pepper: Essential for seasoning at every stage for balanced flavor.
Beurre manié (2 tbsp butter + 2 tbsp flour): A simple French technique used to thicken and enrich the final sauce into a velvety finish.

Step-by-Step Instructions

Prep the Short Ribs: Pat the ribs dry with paper towels. Season generously with kosher salt and cracked black pepper. Dredge each piece in flour and shake off the excess.
Sear the Ribs: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over high heat. Sear the ribs in batches to avoid crowding. Brown all sides deeply—about 2–3 minutes per side. Set aside.
Sauté the Vegetables: Reduce the heat to medium. In the same pot, add the carrots, celery, and leeks. Cook for about 7 minutes until soft and beginning to brown. Add the minced garlic and sauté for 1 more minute.
Add Tomato Paste: Stir in the tomato paste and cook for 2–3 minutes to develop rich flavor. Season with a bit more salt and pepper.
Deglaze the Pan: Pour in the red wine. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Let it simmer for about 5 minutes to cook off some alcohol and reduce slightly.
Add Ribs and Broth: Return the ribs to the pot, nestling them into the vegetables. Add the beef broth, thyme, and rosemary. The liquid should come about two-thirds up the side of the ribs.
Choose Your Cooking Method:
- Instant Pot: Transfer everything to the Instant Pot. Pressure cook on high for 45 minutes. Let pressure release naturally for 15 minutes, then release any remaining pressure manually.
- Oven Braising: Preheat oven to 350°F (175°C). Cover the pot tightly and braise for 2.5 to 3 hours, until the meat is fork-tender.
Finish the Sauce: Remove the ribs and set aside. Skim fat from the surface of the liquid. Strain the liquid through a mesh sieve into a clean saucepan, pressing down to extract all flavor.
Make the Beurre Manié: Mix 2 tablespoons softened butter with 2 tablespoons flour. Whisk into the strained sauce and simmer until thickened and silky.
Plate and Serve: Place short ribs over mashed potatoes or polenta and spoon the glossy red wine sauce over the top. Garnish with fresh herbs if desired.

Tips for Perfect Braised Short Ribs

Choose the right wine: Always use wine you’d enjoy drinking. Avoid cooking wines with added salt.
Don’t skip the sear: Deep browning creates an umami-rich crust that adds incredible flavor to the dish.
Let it rest: The flavors meld even better after a day in the fridge. This makes it an ideal make-ahead recipe.
Adjust consistency: If your sauce gets too thick, thin it with a splash of broth or wine. If too thin, simmer a little longer or add extra beurre manié.
Freeze for later: These short ribs freeze beautifully. Store leftovers with sauce in an airtight container for up to 3 months.

Serving Suggestions

The richness of this dish pairs beautifully with comforting starches and fresh vegetables:

Creamy mashed potatoes – the classic and always right choice.
Buttery polenta – soft, warm, and ideal for soaking up the sauce.
Roasted garlic cauliflower puree – low-carb and delicious.
Crusty baguette or sourdough – don’t let any sauce go to waste.
French green beans or roasted Brussels sprouts – balance the richness with something green and bright.

Wine Pairing

Since the dish is braised in red wine, it’s ideal to drink something similar to what you used in cooking. Try:

Cabernet Sauvignon – bold and rich to match the beef.
Syrah/Shiraz – earthy, peppery, and perfect with slow-cooked meats.
Bordeaux or Burgundy – French classics to complement this French dish.

Why You’ll Love This Recipe

From the first bite, you’ll understand why this dish is a classic. The tender meat literally falls off the bone, and the red wine sauce is so rich and flavorful you’ll want to lick the plate clean. But beyond the taste, this is a dish that feels like an accomplishment. It’s luxurious, elegant, and comforting all at once—a perfect centerpiece for holiday tables or cozy nights by the fire.

And perhaps best of all, it’s forgiving and flexible. Don’t have leeks? Use onions. Prefer to use a slow cooker? No problem. Want to make it ahead? It actually tastes better the next day. This dish rewards patience and makes you look like a chef—no matter your skill level.

Conclusion

French Braised Short Ribs in Red Wine Sauce are the definition of a show-stopping, soul-warming meal. This recipe proves that with just a few simple, high-quality ingredients and a bit of time, you can create a dish that’s both comforting and gourmet. Whether you’re serving it for a romantic dinner or a special family meal, it’s guaranteed to impress. Bookmark this one—it’s destined to become a favorite in your kitchen for years to come.