Imen Dridi This Julia Child Braised Short Ribs recipe features olive oil, onion, carrots, beef ribs, salt, pepper, flour, red wine, beef broth, tomato paste, thyme, and rosemary. It takes 3 hours to prepare and serves 4 people.
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🧡 Why You’ll Love This Braised Short Ribs Recipe:
- Tender and flavorful: The slow braising process ensures the short ribs are incredibly tender and infused with rich flavors from the wine, broth, and aromatic herbs.
- Easy preparation: With simple ingredients and straightforward instructions, even novice cooks can master this impressive dish.
- Versatile: Serve these braised short ribs with mashed potatoes, polenta, or crusty bread for a comforting meal that’s perfect for any occasion.
- Make-ahead friendly: This dish can be prepared in advance and reheated, making it ideal for entertaining or busy weeknights.
- Crowd-pleaser: Whether you’re hosting a dinner party or enjoying a family meal, these succulent short ribs are sure to impress everyone at the table.
❓ What Is Julia Child Braised Short Ribs Recipe?
Julia Child Braised Short Ribs are succulent beef ribs cooked slowly in a flavorful blend of red wine, broth, herbs, and aromatics. They boast a tender, fall-off-the-bone texture and a rich, savory taste. Named after the legendary chef Julia Child, this dish exemplifies her love for classic French cooking techniques.
🥩 Julia Child Braised Short Ribs Ingredients:
- 3 Tablespoons olive oil
- 1 yellow onion , diced
- 3 carrots , chopped
- 8 whole beef short ribs
- salt and pepper , to taste
- 1/4 cup all-purpose flour
- 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
- 2 1/2 cups low-sodium beef broth
- 2 Tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
🍲 How To Make Julia Child Braised Short Ribs?
- Preheat oven to 350°F.
- Over medium high heat, heat one tablespoon of oil in a big dutch oven or oven-safe pot with a lid. Cook onion and carrots for a few minutes, stirring regularly. Transfer veggies to plates.
- Sprinkle salt and pepper on the ribs and flour all sides. Pour 2 tablespoons additional oil into the pot and heat on high. Add ribs and brown all sides, 45 seconds each. Transfer to plate.
- Deglaze pan with wine. Scrape the pan bottom to release browned flavor bits. Cook 2 minutes at a boil.
- Add beef stock, salt, and freshly ground black pepper. Mix in tomato paste. Taste broth and season as needed.
- Put ribs, veggies, and whole thyme and rosemary sprigs in the saucepan.
- Put the lid on and bake. After 2 hours at 350 degrees, reduce heat to 325 degrees and cook for 30–45 minutes. Ribs should be soft and practically falling off.
- After baking, let the pan rest for 20 minutes with the cover on before serving. Before serving, remove any floating fat.
- Put ribs on mashed potatoes with a tablespoon of pot gravy.
- Short ribs can be refrigerated for 3–4 days, depending on freshness.
💭 Recipe Tips:
- Ensure proper searing: Sear short ribs until deeply browned for optimal flavor and texture.
- Use correct wine: Choose a dry red wine like Pinot Noir or Cabernet Sauvignon for rich, robust flavor.
- Adjust seasoning carefully: Taste the braising liquid before adding salt as broth and tomato paste can vary in saltiness.
- Maintain low heat: Simmer gently to prevent toughening and ensure the ribs become tender without drying out.
- Allow sufficient cooking time: Braising short ribs takes patience; aim for at least 2-3 hours for tender, melt-in-your-mouth results.
🥗 What To Serve With Braised Short Ribs?
Serve Braised Short Ribs with creamy mashed potatoes or buttery polenta to soak up the rich sauce. Pair with roasted vegetables like carrots or Brussels sprouts for a complete and satisfying meal.
🎚 How To Store Leftovers Braised Short Ribs?
- Refrigerator: To store Leftovers Braised Short Ribs allow them to cool to room temperature then transfer them to an airtight container and refrigerate for up to 3 days.
- Freezer: To freeze place cooled Leftovers Braised Short Ribs in a freezer-safe container or bag, removing as much air as possible and freeze for up to 3 months
🥵 How To Reheat Leftovers Braised Short Ribs?
- On The Stovetop: Reheat gently in a covered Leftovers Braised Short Ribs saucepan over low heat for up 5-7 minutes adding a splash of broth or wine to prevent drying.
- In The Oven: Place Leftovers Braised Short Ribs in a baking dish with braising liquid cover it with foil and heat Leftovers Braised Short Ribs for up 3-5 minutes at 325°F until heated through.
- In The Microwave: Place Leftovers Braised Short Ribs in a microwave-safe dish, cover with a damp paper towel and heat on medium power in short bursts for up 6-10 minutes checking frequently.
FAQ’S
How Do You Prevent Short Ribs From Becoming Tough?
To prevent short ribs from becoming tough, ensure a slow, low-temperature braise, which breaks down collagen for tenderness. Searing beforehand locks in moisture.
How Do You Know When Short Ribs Are Done Braising?
Short ribs are done braising when they are fork-tender, meaning they easily pierce with little resistance. Cooking time varies but typically ranges from 2.5 to 3.5 hours.
How Do You Thicken Braising Liquid For Short Ribs?
To thicken braising liquid for short ribs, use a slurry of equal parts flour and water or cornstarch and water. Stir into the liquid and simmer until desired thickness.
Can You Make Braised Short Ribs In An Instant Pot?
Yes, you can make braised short ribs in an Instant Pot. Follow the same process as traditional braising, but adjust the cooking time to around 45-60 minutes under high pressure.
Try More Julia Child Recipes:
Nutrition Facts
Amount Per Serving
- Calories: 217kcal
- Carbohydrates: 16g
- Protein: 4g
- Fat: 11g
- Saturated Fat: 2g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 8g
- Sodium: 371mg
- Potassium: 580mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 7791IU
- Vitamin C: 7mg
- Calcium: 28mg
- Iron: 1mg
Julia Child Braised Short Ribs
Description
This Julia Child Braised Short Ribs recipe features olive oil, onion, carrots, beef ribs, salt, pepper, flour, red wine, beef broth, tomato paste, thyme, and rosemary. It takes 3 hours to prepare and serves 4 people.
Ingredients
Instructions
- Preheat oven to 350°F.
- Over medium high heat, heat one tablespoon of oil in a big dutch oven or oven-safe pot with a lid. Cook onion and carrots for a few minutes, stirring regularly. Transfer veggies to plates.
- Sprinkle salt and pepper on the ribs and flour all sides. Pour 2 tablespoons additional oil into the pot and heat on high. Add ribs and brown all sides, 45 seconds each. Transfer to plate.
- Deglaze pan with wine. Scrape the pan bottom to release browned flavor bits. Cook 2 minutes at a boil.
- Add beef stock, salt, and freshly ground black pepper. Mix in tomato paste. Taste broth and season as needed.
- Put ribs, veggies, and whole thyme and rosemary sprigs in the saucepan.
- Put the lid on and bake. After 2 hours at 350 degrees, reduce heat to 325 degrees and cook for 30–45 minutes. Ribs should be soft and practically falling off.
- After baking, let the pan rest for 20 minutes with the cover on before serving. Before serving, remove any floating fat.
- Put ribs on mashed potatoes with a tablespoon of pot gravy.
- Short ribs can be refrigerated for 3–4 days, depending on freshness.
Notes
- Ensure proper searing: Sear short ribs until deeply browned for optimal flavor and texture.
Use correct wine: Choose a dry red wine like Pinot Noir or Cabernet Sauvignon for rich, robust flavor.
Adjust seasoning carefully: Taste the braising liquid before adding salt as broth and tomato paste can vary in saltiness.
Maintain low heat: Simmer gently to prevent toughening and ensure the ribs become tender without drying out.
Allow sufficient cooking time: Braising short ribs takes patience; aim for at least 2-3 hours for tender, melt-in-your-mouth results.
Can you substitute with simmering short ribs?
Yes, you can substitute simmering for braising. To simmer the ribs:
After browning the ribs and veggies, deglaze the pot with wine and broth.
Cover and simmer on low heat for 2.5 to 3 hours, stirring occasionally.
This will still make the ribs tender, but braising in the oven gives a richer flavor.
Your picture shows a whole bulb of garlic that appears to be roasted with the ribs. There is no mention of this in the recipe. Is this just for visual effect or part of the actual recipe.
Hi Deb 🙂 ,
Thank you for pointing that out! I used a stock photo, so it isn’t the exact recipe. Sorry for the confusion! If you’d like to add roasted garlic, let me know, and I’ll provide instructions.