Braised French Short Ribs with Red Wine and Pearl Onions
Tender beef short ribs slow-braised in rich red wine with sweet pearl onions and aromatic herbs, perfect for a comforting dinner. This french-inspired beef ready in about 190 minutes pairs pounds beef short ribs, tablespoon salt, teaspoon black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 pounds beef short ribs
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 1 medium, diced carrot
- 1, diced celery stalk
- 4, minced garlic cloves
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef broth
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 cup frozen pearl onions
- 2 tablespoons unsalted butter
Instructions
- Step 1: Preheat oven to 325°F. Season 3 pounds beef short ribs with 1 tablespoon salt and 1 teaspoon black pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat and sear short ribs on all sides until deeply browned, about 3 minutes per side; transfer to a plate.
- Step 2: Reduce heat to medium and add 1 large diced yellow onion, 1 medium diced carrot, and 1 diced celery stalk to the pot; sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and 2 tablespoons tomato paste, cooking for 1 minute until fragrant.
- Step 3: Pour in 2 cups red wine and scrape the bottom of the pot to deglaze, simmering for 5 minutes until reduced by half. Add 2 cups beef broth, 3 fresh thyme sprigs, and 1 bay leaf, then return short ribs and any juices to the pot.
- Step 4: Cover the pot and place in the preheated oven. Braise for 2.5 hours until meat is tender and falling off the bone.
- Step 5: Meanwhile, thaw 1 cup frozen pearl onions and sauté in 2 tablespoons unsalted butter over medium heat for 6-7 minutes until golden and caramelized.
- Step 6: Remove short ribs and set aside. Strain the braising liquid into a saucepan, discard solids, and simmer until sauce thickens and coats the back of a spoon, about 10 minutes. Serve short ribs topped with pearl onions and spooned with sauce.
Frequently asked questions
How long does Braised French Short Ribs with Red Wine and Pearl Onions take to make?
Total time is about 190 minutes (20 min prep + 170 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Braised French Short Ribs with Red Wine and Pearl Onions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds beef short ribs from drying out.
Can I substitute ingredients in Braised French Short Ribs with Red Wine and Pearl Onions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Braised French Short Ribs with Red Wine and Pearl Onions for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Braised French Short Ribs with Red Wine and Pearl Onions?
French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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