Julia Child Braised Short Ribs
Julia Child Braised Short Ribs are tender, flavorful, and deeply satisfying. Slow-cooked in a rich blend of red wine, aromatic vegetables, and herbs, these short ribs become fall-off-the-bone soft with…
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Julia Child Braised Short Ribs are tender, flavorful, and deeply satisfying. Slow-cooked in a rich blend of red wine, aromatic vegetables, and herbs, these short ribs become fall-off-the-bone soft with a sauce that’s hearty and comforting. The meat soaks up all those classic French flavors, making each bite a warm hug on a plate.
I love making this recipe when I want to impress without spending all day in the kitchen. It’s mostly hands-off cooking, so once the ribs are simmering away, I can relax or prepare something simple on the side. The smell alone fills the whole house with that cozy feeling you get when you know dinner is going to be special.
My favorite way to serve these ribs is with creamy mashed potatoes or buttery egg noodles to soak up every bit of the sauce. Sharing this meal is a treat because it brings people together around the table, inviting long conversations and happy sighs after each bite. It’s an easy dish that feels fancy but really just tastes like home.
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish. Look for well-marbled ribs for juicy, tender results. If short ribs are hard to find, chuck roast cut into chunks can work as a substitute.
Red Wine: Dry red wine adds a rich flavor. Burgundy or Cabernet Sauvignon are classic choices. If you prefer no alcohol, use extra beef broth and a splash of red grape juice or balsamic vinegar for depth.
Vegetables: Onion, carrots, celery, and garlic build the flavor base. You can swap celery for fennel to add a subtle anise note. Pearl onions are traditional, but small white onions or shallots work too.
Bouquet Garni: This herb bundle boosts aroma and taste. Fresh rosemary, thyme, and parsley are typical. If fresh herbs aren’t available, use about a teaspoon of dried herbs, but add them earlier during cooking.
How Do You Get Tender, Fall-Off-the-Bone Short Ribs?
Patience and low, slow cooking are key. Here’s how:
- Brown the meat well: Searing short ribs until deep brown develops rich flavors—don’t skip this step!
- Use oven braising: Cooking covered in the oven at a low temperature helps the meat break down evenly and stay moist.
- Don’t rush the braise: Let the ribs cook for at least 2 ½ hours until the meat feels soft and almost falling from the bone.
- Cook vegetables with the meat: Add pearl onions and potatoes later so they don’t overcook but pick up those delicious juices.
Remember, the meat will be tough at first, but the slow simmer transforms it into rich tenderness. Resist the urge to turn up heat—it just makes the meat chewy instead of melt-in-your-mouth.
Equipment You’ll Need
- Large heavy pot or Dutch oven – perfect for browning the ribs and slow-braising in the oven all in one pan.
- Tongs – help you turn the ribs safely and easily without splashing hot oil.
- Wooden spoon or spatula – great for stirring the vegetables and scraping up browned bits.
- Strainer or fine sieve – to strain the braising liquid for a smooth, rich sauce.
- Oven mitts – essential for safely handling the hot pot when moving it in and out of the oven.
Flavor Variations & Add-Ins
- Swap beef short ribs for lamb shanks for a tender, gamey twist that works well with the same braise.
- Add mushrooms like cremini or shiitake along with the pearl onions for a deeper earthiness.
- Include a splash of balsamic vinegar or a small spoon of honey to balance the richness with a touch of sweetness.
- Stir in chopped fresh parsley or chervil at the end for a bright, fresh finish.
How to Make Julia Child Braised Short Ribs
Ingredients You’ll Need:
For The Short Ribs and Braise:
- 4 pounds beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or canola oil
- 1 large onion, finely chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Burgundy or Cabernet Sauvignon)
- 2 cups beef broth
- 1 bouquet garni (fresh rosemary, thyme, and parsley tied together)
- 12 pearl onions, peeled
- 12 small baby potatoes (optional)
- Fresh thyme or rosemary sprigs (for garnish)
For Serving:
- Mashed potatoes or buttered noodles
Time Needed
This recipe takes about 20 minutes to prepare, plus 2 ½ to 3 hours of slow braising in the oven. Add about 30 more minutes if cooking the pearl onions and potatoes with the meat. All in all, plan for around 3 to 3 ½ hours to get those ribs perfectly tender.
Step-by-Step Instructions:
1. Get Started
Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and black pepper on all sides.
2. Brown the Short Ribs
Heat the vegetable oil in a large, heavy ovenproof pot or Dutch oven over medium-high heat. Brown the ribs on all sides until they develop a deep, golden color (about 4-5 minutes each side). Do this in batches if needed to avoid overcrowding. Remove the ribs and set aside.
3. Cook the Vegetables
Lower the heat to medium. Add the chopped onion, carrots, celery, and garlic to the pot. Sauté for about 5 to 7 minutes until the vegetables soften and start to brown.
4. Add Tomato Paste and Wine
Stir in the tomato paste and cook it in for 1 to 2 minutes to remove its raw taste. Pour in the red wine, scraping the pot’s bottom to loosen any tasty browned bits, and let it simmer until the wine reduces by half—about 10 to 15 minutes.
5. Add Broth and Herbs, Return Ribs
Add the beef broth and bouquet garni to the pot. Gently place the browned short ribs back into the pot, partially submerged in the liquid.
6. Braise in Oven
Bring the liquid to a simmer on the stove, then cover the pot and transfer it to the preheated oven. Braise the ribs for 2 ½ to 3 hours until the meat is tender and almost falling off the bone.
7. Add Pearl Onions and Potatoes
About 30 minutes before the ribs finish cooking, add the peeled pearl onions and baby potatoes to the pot for the last part of the braise so they absorb all the flavors.
8. Finish Sauce and Serve
Once the ribs are tender, take the pot out of the oven. Carefully remove the ribs, onions, and potatoes, keeping them warm. Strain the cooking liquid into a saucepan to remove solids and the herb bundle. Simmer the liquid over medium-high heat until it thickens into a luscious sauce, about 10-15 minutes. Taste and add more salt and pepper if needed.
Serve the short ribs over creamy mashed potatoes or buttered noodles. Spoon the rich sauce with pearl onions and potatoes over the top. Garnish with fresh rosemary or thyme for a beautiful touch.
Enjoy your flavorful, melt-in-your-mouth Julia Child–style braised short ribs!
Can I Use Frozen Short Ribs for This Recipe?
Yes, you can! Just make sure to fully thaw them in the refrigerator overnight before cooking. Pat the ribs dry with paper towels to ensure proper browning.
Can I Make This Dish Ahead of Time?
Absolutely! Braised short ribs actually taste better the next day as the flavors meld. After cooking, cool completely, then refrigerate for up to 3 days. Reheat slowly on the stove or in the oven, adding a splash of broth if the sauce thickens too much.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the cooked ribs and sauce for up to 3 months—thaw overnight in the fridge before reheating gently.
What Sides Pair Best With Braised Short Ribs?
Mashed potatoes or buttered egg noodles are classic choices that soak up the sauce beautifully. Roasted vegetables or a simple green salad make great accompaniments for a balanced meal.
