The short rib has become the new sexiest beef cut because it adds a lot of flavor to the extended braise that cooks the meat until it slips off the bone. We’ve all grown up eating pot roasts and beef stews, but this is the ultimate beef stew. It uses traditional French techniques such as mirepoix, fresh herbs, and beurre manie to thicken the sauce.

This lovely dish was inspired by Julia Child, the first culinary icon for home chefs. Child’s Beef Bourguignon inspired my early culinary career. French braised short ribs with red wine sauce are rich, delicious, and melt in your mouth. This dish is a tribute to her wonderful recipe.Julia Child highlighted that French cooking is genuinely accessible, something we can do in the comfort of our own home kitchens. This stunning version of her Beef Bourguignon exemplifies what she aimed to achieve.

Slow-braising short ribs in this amazing red wine sauce transforms them into richly delicious dishes. Julia Child used stewing meat sliced into bits, but I’m using short ribs; I believe the bone-in beef adds another depth of taste.Okay, let’s delve into some of the language for this recipe; words like “braise,” “mirepoix,” and “beurre manie” don’t come naturally to mind in our home kitchens. To braise, the meat is cooked in two stages: first, it is seared and browned in a hot pan, and then liquid is added and allowed to simmer for an extended amount of time.

A mirepoix (pronounced “mere pwah”) is a classic vegetable combination; here, I’m cooking carrots, onions, and celery in oil. These provide a lovely foundation of flavor in a dish. Finally, we come at beurre manie (pronounced “burr ma-knee”), a French name for butter kneaded with flour and used to thicken a sauce. Each of these completes the trifecta required to make a stunning French braised short rib.Time is one of the key factors, if you will. If you have an instant pot, the time is reduced; otherwise, a Dutch oven will suffice; you’ll simply need to cook it for a little longer in the oven.

We’re nearing the finish line. To finish the dish, I take out the short ribs and pour the broth into a separate saucepan. I add the beurre manie and heat the sauce to a boil, stirring to incorporate the thickening. The sauce will be ready when it is thick enough to coat the back of a spoon. Pour this sauce over the short ribs and take a step back to appreciate the beauty of French Braised Short Ribs in Red Wine Sauce.

I just adore this dish. It smells fantastic, and the meat is fork-tender and delicious. To round out this delicious meal, I serve it with exquisite French mashed potatoes (known as pommes puree) and a bright, fresh salad.