Julia Child Braised Short Ribs are tender, melt-in-your-mouth beef ribs slowly cooked with rich vegetables and a flavorful sauce. These ribs soak up all the good stuff from wine, herbs, and aromatics to create a dish that’s both hearty and comforting. If you love deep, meaty flavors and a touch of classic French cooking, this is just the recipe for you.
I love making these ribs when I want to serve something special but not too complicated. The slow braising does all the work, making the meat so soft you can cut it with a fork. My favorite tip is to let the ribs sit a little after cooking—it really helps the sauce settle and tastes even better the next day if you have any leftovers!
Serving these ribs with creamy mashed potatoes or buttery egg noodles makes a perfect cozy meal. I often invite friends over just to make this because everyone always raves about how rich and satisfying it is. Julia Child knew how to make things truly delicious, and these short ribs show just how wonderful slow cooking can be.
Key Ingredients & Substitutions
- Beef Short Ribs
- These are the star of the show. Look for well-marbled ribs with a good amount of fat for extra flavor. If short ribs aren’t available, beef chuck roast cut into chunks can work as a substitute.
- Red Wine
- A dry red wine like Burgundy or Pinot Noir adds rich depth. If you prefer not to use wine, a combination of beef broth and a splash of balsamic vinegar or grape juice can give a similar effect.
- Vegetables
- Onion, carrots, celery, and garlic form the flavor base. Feel free to add mushrooms for earthiness or swap celery with fennel for a different aroma.
- Fresh Herbs
- Rosemary, thyme, and bay leaf give a lovely herbal note. If you don’t have fresh herbs, dried versions will work—use about a third of the amount.
- Butter
- Added at the end for richness and shine in the sauce. You can leave it out if you want a lighter sauce or substitute with olive oil.
How Do You Get Perfectly Tender Short Ribs Every Time?
Braising low and slow is the key. Here’s how to do it right:
- Sear the ribs well: Brown the ribs on all sides in hot oil. This develops flavor and locks in juices.
- Cook the aromatics: Gently sweat onions, carrots, and celery to build a tasty base without burning.
- Reduce the wine: Let it boil down to concentrate flavor and avoid a raw wine taste.
- Slow braise: Keep the ribs partially submerged and cook covered at a low oven temperature (325°F / 160°C) for 2.5-3 hours. This breaks down tough connective tissue, making meat tender.
- Finish the sauce: Strain the veggies and reduce the liquid until slightly thickened. Stir in butter for a rich glaze.
Patience is key here. Don’t rush the cooking time—tough meat becomes wonderfully soft and juicy when treated with care.
Equipment You’ll Need
- Heavy Dutch oven or oven-safe pot – perfect for searing ribs and braising slowly in the oven without losing heat.
- Sharp chef’s knife – makes chopping vegetables quick and easy.
- Wooden spoon – great for stirring the vegetables and scraping browned bits off the pan.
- Fine mesh strainer – helps you strain the sauce to get a smooth, rich finish.
- Measuring cups and spoons – for accurate liquid and seasoning measurements.
Flavor Variations & Add-Ins
- Try substituting short ribs with beef chuck roast chunks for a different cut but similar tenderness.
- Add mushrooms like cremini or shiitake when cooking the vegetables for an earthy, meaty boost.
- Swap red wine for dark beer or stout for a unique twist on the braising liquid.
- Stir in a splash of balsamic vinegar at the end to brighten the rich sauce.
How to Make Julia Child Braised Short Ribs
Ingredients You’ll Need:
- 4 lbs beef short ribs (about 8 ribs)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 carrots, peeled and cut into 1-inch chunks
- 2 celery stalks, cut into 1-inch chunks
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Burgundy or Pinot Noir)
- 2 cups beef stock
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon butter
- Fresh thyme and rosemary sprigs, for garnish
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and sear the ribs, plus about 2 ½ to 3 hours to slowly braise the ribs until they are tender and delicious. Plan for a total time of around 3 hours.
Step-by-Step Instructions:
1. Prepare and Brown the Short Ribs:
Preheat your oven to 325°F (160°C). Season the short ribs well with salt and pepper on all sides. Heat the vegetable oil in a large, heavy oven-safe pot or Dutch oven over medium-high heat. Brown the ribs in batches, about 3–4 minutes per side, until they have a lovely deep golden color. Remove and set aside.
2. Cook the Vegetables and Build Flavor:
Lower the heat to medium. Add the chopped onion, carrots, and celery to the pot and cook, stirring occasionally, until the onions are soft and starting to brown, roughly 6–8 minutes. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
3. Deglaze and Braise:
Pour in the red wine, scraping the bottom of the pot to loosen any cooked-on bits. Bring the mixture to a boil and cook until the wine has reduced by about half, around 15 minutes. Add the beef stock, fresh rosemary, thyme, and bay leaf. Place the browned short ribs back into the pot, making sure they’re mostly covered by the liquid and vegetables.
4. Slow Cook to Tender Perfection:
Cover the pot tightly with a lid and transfer it to the preheated oven. Let the ribs braise gently for about 2 ½ to 3 hours, or until the meat is so tender it easily falls off the bone.
5. Finish the Sauce and Serve:
Carefully remove the ribs and cover them with foil to stay warm. Strain the braising liquid through a fine sieve into a saucepan, pressing on the vegetables to extract all the flavorful juices. Discard the solids. Simmer the liquid over medium heat until slightly thickened, about 10 minutes. Taste and season with salt and pepper if needed. Stir in the butter for a glossy, rich finish.
Serve the short ribs topped with the luscious sauce and garnish with fresh rosemary and thyme sprigs. They’re delicious with creamy mashed potatoes or buttered noodles. Enjoy your hearty, melt-in-your-mouth meal!
Can I Use Frozen Short Ribs for This Recipe?
Yes! Just make sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry with paper towels to ensure a good sear and avoid excess moisture in the pot.
Can I Make Braised Short Ribs in a Slow Cooker?
Absolutely! After searing the ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender.
How Do I Store Leftover Braised Short Ribs?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. The flavors often develop even more after a day!
Can I Substitute the Red Wine with Something Else?
Yes, if you prefer not to use wine, substitute with extra beef stock mixed with a splash of balsamic vinegar or grape juice to add acidity and depth.