Julia Child Braised Short Ribs
Julia Child Braised Short Ribs are the perfect dish if you’re craving something rich, tender, and full of flavor. These ribs slowly cook in a savory mix of wine, broth,…
Tip: save now, cook later.Julia Child Braised Short Ribs are the perfect dish if you’re craving something rich, tender, and full of flavor. These ribs slowly cook in a savory mix of wine, broth, and herbs until they’re meltingly soft. The deep, hearty taste makes it feel like a special treat, but it’s really just classic comfort food.
I love making this recipe when I want to impress but also want something easy to prepare ahead of time. The ribs get better the longer they braise, so it’s perfect for a slow weekend cooking session or when you want a warm, satisfying meal waiting for you at dinner. Plus, watching the sauce thicken at the end is oddly satisfying!
My favorite way to serve these ribs is over creamy mashed potatoes or buttered noodles, letting the sauce soak in and tie everything together. It’s the kind of meal that invites you to relax and enjoy every bite. Whenever I make this, my family always asks for seconds—and sometimes, even thirds!
Key Ingredients & Substitutions
Beef Short Ribs: Look for well-marbled ribs. The fat breaks down during cooking, making the meat tender and juicy. If short ribs are hard to find, you can try chuck roast cut into large chunks.
Red Wine: A dry red like Burgundy or Pinot Noir adds great depth. If you want to skip alcohol, substitute with extra beef broth and a splash of red grape juice or balsamic vinegar for acidity.
Vegetables: Onion, carrots, celery, and garlic form the flavor base. Feel free to swap celery for fennel for a slight anise flavor, or add mushrooms for earthiness.
Tomato Paste: It brightens the sauce and adds richness. If you don’t have tomato paste, tomato sauce or even a bit of ketchup works, but reduce any added sugar.
How Do You Get Tender, Fall-Off-The-Bone Short Ribs?
The secret lies in low and slow braising. Here’s how you can nail it:
- Start by seasoning and browning the ribs well. This creates a tasty crust and locks in juices.
- Cook your aromatics until softened and slightly caramelized to layer flavors.
- Deglaze with wine, letting it reduce by half for a rich, concentrated taste.
- Add broth and herbs, cover, and braise in a low oven (325°F) for about 3 hours. Avoid peeking too much to keep the heat consistent.
- Finish by straining and reducing the sauce, thickening if you like, then coating the ribs again.
Patience is key. Resist the urge to rush the cooking; slow braising breaks down tough fibers and makes the ribs melt in your mouth.
Equipment You’ll Need
- Dutch oven or heavy ovenproof pot – perfect for browning meat and slow braising in the oven without losing heat.
- Tongs – help you easily turn the ribs while browning without piercing the meat.
- Wooden spoon – great for stirring vegetables and scraping up browned bits without scratching your pot.
- Fine mesh strainer – useful for straining sauce to get a smooth, rich finish.
- Measuring cups and spoons – to get your liquid and seasoning amounts just right.
Flavor Variations & Add-Ins
- Swap beef short ribs for lamb shanks for a slightly gamier, earthy flavor that braises just as well.
- Add a splash of balsamic vinegar or a teaspoon of mustard to the sauce for extra tang and depth.
- Stir in sautéed mushrooms or pearl onions toward the end for extra texture and earthy notes.
- For a smoky twist, add a bit of smoked paprika or a chipotle pepper to the braising liquid.
Julia Child Braised Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 4 lbs beef short ribs, cut into individual ribs
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
For the Braising Base:
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 bouquet garni (a bundle of thyme, parsley, and bay leaf)
For Finishing:
- 1 tablespoon all-purpose flour (optional, for thickening)
- 2 tablespoons unsalted butter (optional, for finishing)
- Fresh parsley, chopped, for garnish
- Mashed potatoes or creamy polenta, for serving
How Much Time Will You Need?
The total time is about 3 hours and 30 minutes. This includes 15-20 minutes for prep and browning, and approximately 2¾ to 3 hours of slow braising in the oven to get the ribs tender and flavorful.
Step-by-Step Instructions:
1. Prep and Brown the Short Ribs:
Preheat your oven to 325°F (163°C). Season the short ribs generously with salt and pepper. Heat the vegetable oil in a large Dutch oven or ovenproof pot over medium-high heat. Brown the ribs on all sides, about 3-4 minutes per side, then remove them and set aside.
2. Cook the Vegetables and Deglaze:
Lower the heat to medium. Add chopped onion, carrot, and celery to the pot and cook, stirring occasionally, until softened and starting to color, about 5-7 minutes. Add minced garlic and cook for another minute. Stir in the tomato paste and cook for an additional 2 minutes to deepen the flavor. Pour in the red wine, scraping the pot’s bottom to loosen browned bits. Bring to a boil and reduce by half, about 10 minutes.
3. Braise the Short Ribs:
Add the beef broth and bouquet garni to the pot. Return the browned short ribs, making sure the liquid almost covers the meat. Bring to a simmer, cover the pot with a lid, and place it in the preheated oven. Braise for about 2¾ to 3 hours, until the ribs are tender and falling off the bone.
4. Finish the Sauce and Serve:
Remove the ribs and keep warm. Strain the cooking liquid through a fine sieve, discarding the solids and bouquet garni. Return the liquid to the pot and simmer to reduce and thicken if desired. For extra richness, mix flour with softened butter (beurre manié) and whisk into the simmering sauce until thickened. Coat the short ribs with the sauce. Serve the tender ribs over mashed potatoes or creamy polenta, spooning extra sauce and garnishing with fresh parsley.
Enjoy your delicious, melt-in-your-mouth Julia Child Braised Short Ribs!
Can I Use Frozen Short Ribs for This Recipe?
Yes, you can! Just be sure to fully thaw the short ribs in the refrigerator overnight before cooking. Pat them dry to get a good sear when browning.
How Do I Store Leftover Braised Short Ribs?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much.
Can I Make This Recipe Ahead of Time?
Definitely! Braised short ribs actually taste even better the next day, as the flavors meld. Cook the ribs fully, cool, and refrigerate overnight. Reheat slowly on the stove before serving.
What Can I Use Instead of Red Wine?
If you prefer not to use wine, substitute with an equal amount of beef broth combined with a tablespoon of red wine vinegar or balsamic vinegar for acidity and depth of flavor.
