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You ever have one of those days where your whole body just wants to slow down? The kind of day where takeout sounds too cold, a salad feels like a joke, and all you really want is something that tastes like someone cooked it just for you?
That’s where this dish comes in. French braised short ribs sound fancy (and they can be), but let me tell you—they’re basically a one-pot miracle. The meat gets so tender it practically falls apart when you look at it, the red wine sauce is rich and velvety, and the whole thing feels like you spent hours lovingly tending to it… even if you kinda just let the Instant Pot do the work.
I make this when I want to impress someone. Or when I want to impress myself. It’s comfort food with a French accent.
Why You’ll Fall In Love With This Dish
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That rich red wine sauce? It’s a velvet robe for your taste buds.
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The meat is fall-off-the-bone tender—zero knife required.
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Smells like a French restaurant, tastes like a Sunday nap.
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Can be made in an Instant Pot or the oven (I’ve done both, depends on how patient I’m feeling).
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Feels fancy but secretly very forgiving.
Let’s Chat Ingredients (Nothing Weird, Promise)
Here’s what you’ll need—and a few little side notes from me in case you’re digging through your pantry and thinking, “Do I really need leeks?”
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Short Ribs (bone-in, 2-inch thick):
The bones matter! They give that deep, beefy flavor and help the sauce get all silky. Don’t skimp here. -
Vegetable Oil:
Just for browning. Any neutral oil works. -
Carrots, Celery, Leeks:
This is your flavor base. If you don’t have leeks, a big ol’ onion will do just fine. Rough chop everything—we’re not going for beauty here. -
Garlic:
Smash it with the side of your knife. Don’t even peel it if you don’t want to. Rustic charm! -
Tomato Paste:
Adds that deep umami note. Cook it a little to mellow it out. -
Red Wine:
Not your $3 “cooking wine,” okay? Use something you’d drink. Doesn’t have to be fancy—Cab, Merlot, or anything dry and red. -
Beef Broth:
Just a little to balance the wine and give body to the sauce. -
Thyme & Rosemary:
Fresh if you have it, dried in a pinch. If you’re like me, you probably have a limp rosemary sprig in the fridge that’s begging to be used. -
Butter & Flour:
We’ll use these at the end to thicken the sauce the French way. Fancy name: beurre manié. It’s just butter and flour mushed together, I swear. -
Kosher Salt & Black Pepper:
No need to measure. Season with your heart. -
Optional: Chopped Chives for Garnish:
Only if you’re feeling extra. Sometimes I sprinkle parsley just to feel alive.
Alright, Let’s Cook This Thing
1. Season and Flour Your Ribs
Pat those ribs dry—wet meat doesn’t brown well. Season with salt and pepper like you mean it, then dredge in flour. This gives them that golden crust and helps thicken the sauce later.
2. Sear ‘Em Good
Heat your oil in a big pan or Dutch oven. Get it hot-hot. Brown the ribs on all sides. Yes, it takes time. No, you shouldn’t skip this step. It’s flavor magic.
3. Veggie Time
Toss in your chopped carrots, celery, leeks, and smashed garlic. Cook ’til everything’s a little soft and golden. Stir in the tomato paste and let it toast for a couple minutes—it should smell sweet and rich.
4. Pour the Wine
Deglaze the pan with red wine. That’s a fancy way of saying “scrape up all the delicious browned bits stuck to the bottom.” Let it bubble a bit.
5. Pressure Cook or Slow Roast—Your Call
Now transfer everything to your Instant Pot, toss in the beef broth, thyme, and rosemary.
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Instant Pot: High pressure, 45 minutes. Let it release naturally for 15.
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Oven: Pop it in a 350°F oven, covered, for 2 to 3 hours. Check occasionally. The meat should practically sigh when you poke it.
6. Strain & Thicken That Sauce
Remove the ribs gently—they’re delicate now. Strain the sauce into a pot and skim off the fat. (If you’re not in a rush, refrigerate it and the fat will harden up on top. Easy peasy.)
Make a quick little beurre manié—just mash 1 tablespoon butter with 2 tablespoons flour. Stir it into the hot sauce and bring to a boil. It’ll thicken like magic.
7. Taste & Serve
Taste for seasoning. Spoon the glossy sauce over your ribs, garnish with chives if you like, and serve with mashed potatoes, creamy polenta, or straight from the pot with a spoon. No judgment here.
Switch It Up If You Wanna
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Add mushrooms. They love this kind of sauce.
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Try balsamic instead of tomato paste. Adds a different kind of tangy sweetness.
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Toss in pearl onions near the end. It’s very Julia Child goes rustic farmhouse.
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Make it the day before. It somehow gets better overnight. Like chili. Or revenge.
Leftovers? Oh Honey, Yes.
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Store in an airtight container with the sauce. Keeps 3–4 days in the fridge.
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Reheat low and slow—microwave works fine but stovetop is even better.
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Freezes great. Just thaw overnight and reheat gently.
Sometimes I shred the leftovers and tuck them into grilled cheese. Or pile them on top of creamy grits. Or just eat them cold, standing at the fridge. (Don’t act like you’ve never done that.)
One Last Thing…
I know this recipe looks like a whole thing—but once you make it once, it becomes second nature. It’s just good food done with love. And honestly, it’s a showstopper. The kind of meal that makes you want to pass around crusty bread, pour another glass of wine, and linger at the table a little longer.
So if you make it, I’d love to know—did you go Instant Pot or old-school? Did you add your own twist? Leave a comment, send a photo, or just tell me if it made you feel warm and fuzzy inside. That’s all I really care about.
From my kitchen to yours,
French Braised Short Ribs in a Red Wine Sauce
Ingredients
- 10 bone-in 2-inch-thick short ribs (3 lbs.)
- 1/4 cup vegetable oil
- 3 carrots, bias cut
- 1 stalk celery, bias cut
- 2 leeks, roughly chopped
- 3 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 cup red wine
- 1/2 cup beef broth
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 tablespoon butter, softened
- 2 cups all-purpose flour (for dredging)
- 2 tablespoons all-purpose flour (for thickening)
- Kosher salt and freshly cracked black pepper, to taste
- Chopped chives, optional garnish
Instructions
- Season short ribs with salt and pepper, then dredge in 2 cups of flour.
- Heat vegetable oil in a rondeau or Dutch oven over high heat. Brown ribs on all sides and set aside.
- Add carrots, celery, leeks, and garlic to the pan. Cook until translucent, about 6–8 minutes.
- Add tomato paste and cook for 2–3 minutes. Season with salt and pepper.
- Deglaze with red wine, scraping the pan, then add beef broth, thyme, and rosemary.
- Transfer contents to an Instant Pot. Cook on high pressure for 45 minutes with a 15-minute natural release. (Or bake covered at 350°F for 2–3 hours.)
- Remove short ribs and strain the broth. Skim fat from the surface.
- Make a beurre manié by mixing 2 tablespoons flour with 1 tablespoon butter. Whisk into hot broth and boil until thickened.
- Serve short ribs topped with the red wine sauce. Garnish with chopped chives, if desired.
Notes