Julia Child’s Perfect Braised Short Ribs Recipe: A Cozy Classic

Julia Child’s braised short ribs represent a culinary masterpiece of French-inspired comfort cooking that transforms humble ingredients into something extraordinary.

Robust and deeply flavorful, these tender meat cuts promise a gastronomic experience that transcends ordinary dinner preparations.

Each succulent bite tells a story of slow cooking and careful technique.

The recipe’s magic lies in its ability to create rich, complex flavors through patient simmering and strategic seasoning.

Meat lovers will appreciate the incredible depth and warmth this dish brings to the table.

You’ll find the preparation surprisingly straightforward, despite its elegant presentation.

The results are guaranteed to impress even the most discerning dinner guests: prepare to be amazed.

Ingredients for Julia Child’s Braised Short Ribs

• Beef Short Ribs: Hearty cut of meat perfect for slow braising, choose well-marbled ribs for maximum flavor and tenderness.
• Bacon: Adds rich smoky flavor and helps create a flavorful base for the dish, use thick-cut for best results.

• Onion: Provides sweet depth and helps create a flavor base for the sauce, yellow onions work best.
• Garlic: Brings intense aromatic notes and complements the rich meat, fresh cloves recommended.

• Dry Sherry: Adds complex depth and subtle sweetness to the braising liquid, choose a good quality cooking sherry.
• Beef Broth: Creates the braising liquid foundation, rich and flavorful stock enhances overall dish.
• Thyme: Earthy herb that pairs perfectly with beef, fresh sprigs provide best flavor.
• Bay Leaf: Adds subtle depth and complexity to the braising liquid, whole leaf preferred.
• Flour: Helps thicken the sauce and create a roux, all-purpose works well.
• Salt: Enhances and balances the overall flavor profile of the dish.
• Black Pepper: Provides gentle heat and complements the rich beef, freshly ground preferred.

How to Perfectly Braise Julia Child’s Short Ribs

Step 1: Warm Up The Oven And Get Organized

Crank your oven to 350°F (175°C). Gather all ingredients before diving into cooking.

Step 2: Transform Bacon Into Crispy Magic

In a large skillet, cook bacon over medium-high heat for 10 minutes until perfectly golden. Transfer crispy bacon to a Dutch oven, keeping those delicious drippings in the skillet.

Step 3: Season And Sear Succulent Short Ribs

• Salt
• Black pepper

Heat skillet with bacon drippings on high. Brown ribs on all sides for 3 to 5 minutes per side. Move browned ribs to Dutch oven and sprinkle with thyme and bay leaf.

Step 4: Caramelize Aromatic Onions And Garlic

Reduce heat to medium. Sauté diced onions for 5 to 10 minutes until soft and golden. Toss in minced garlic and cook 30 seconds until fragrant.

Step 5: Create A Silky Flavor Base

Whisk flour into onion-garlic mixture, stirring 1 to 3 minutes until a light golden paste forms.

Step 6: Splash In Luxurious Liquids

Pour dry sherry into skillet, cooking 2 minutes until thick and hot. Transfer onion-sherry mixture to Dutch oven. Add beef broth, season with salt, and bring to a gentle simmer. Cover with lid.

Step 7: Slow Roast To Tender Perfection

Slide Dutch oven into preheated oven. Braise short ribs for 2 hours until meat falls apart easily with a fork.

Step 8: Concentrate Incredible Sauce

Remove ribs and place on serving dish. Set Dutch oven on high heat, boiling sauce for 10 minutes until it thickens beautifully.

Step 9: Serve And Savor

Generously drizzle reduced sauce over short ribs. Prepare for a flavor explosion!

Pro Tips for Cooking Braised Short Ribs Like a Pro

• Simmer Sauce to Perfection: Reduce braising liquid slowly to concentrate flavors and create a rich, velvety texture that clings beautifully to meat.
• Skim Fat for Clarity: Remove excess grease from surface using a large spoon to ensure a cleaner, more refined sauce with intense flavor profiles.
• Rest Meat Before Serving: Allow short ribs to relax after cooking, letting internal juices redistribute and creating tender, succulent bites that melt in your mouth.
• Choose High-Quality Thyme: Select fresh, vibrant herb sprigs with bright green leaves that release maximum aromatic essence during slow-cooking process.
• Develop Deep Browning Technique: Sear meat at high temperature, creating caramelized exterior that locks in juices and builds complex, robust flavor foundation for entire dish.

Storing Leftovers of Julia Child’s Braised Short Ribs

• Freeze: Divide short ribs into individual portions in heavy-duty freezer bags, removing excess air to prevent freezer burn. Label each bag with the date and contents. These hearty ribs will maintain their rich flavor and tender texture for up to 3 months, becoming a lifesaver for quick future meals.
• Refrigerate: Transfer cooled short ribs to a glass container with a tight-sealing lid, ensuring the meat stays submerged in its delicious braising liquid. This technique helps preserve moisture and intensify flavors, keeping the ribs succulent for 3-4 days.
• Reheating: Restore the dish's original magic by gently warming in a covered oven-safe dish at 325°F. Splash a bit of reserved braising liquid or beef stock to revive the sauce's depth and prevent the meat from drying out. Stir occasionally.

Creative Spins on Julia Child’s Braised Short Ribs

• Rustic Red Wine Braised Ribs: Replace sherry with robust red wine like Cabernet Sauvignon for deeper, richer flavor. Add rosemary sprigs and whole garlic cloves for extra aromatic complexity.
• Spicy Mexican-Style Short Ribs: Incorporate chipotle peppers in adobo sauce for smoky heat. Include ground cumin and smoked paprika to enhance the southwestern profile. Garnish with fresh cilantro and serve alongside warm corn tortillas.
• Herb-Infused Mediterranean Ribs: Swap thyme for oregano and add kalamata olives to the braising liquid. Include crushed fennel seeds and orange zest for bright, tangy undertones. Finish with crumbled feta cheese for a Greek-inspired touch.
• Asian-Inspired Soy Braised Ribs: Substitute beef broth with a mixture of soy sauce, rice wine, and chicken stock. Mix in ginger, star anise, and green onions during cooking. Sprinkle toasted sesame seeds and serve over steamed jasmine rice.

Closing Thoughts on Julia Child’s Braised Short Ribs

Culinary journeys often lead us to comfort zones where flavors dance with memories.

Julia Child’s braised short ribs embody classic French techniques that elevate home cooking.

Succulent meat melts into rich, complex sauces that whisper stories of traditional kitchens.

Wine-infused reductions create depth beyond simple meal preparation.

Hearty dishes like these connect generations through shared sensory experiences.

Passionate cooks craving authentic flavors: share this recipe, spread culinary love, spark conversations about timeless cooking traditions, and inspire kitchen adventures that honor Julia Child’s remarkable legacy.

Why Julia Child’s Braised Short Ribs Are a Showstopper

• Savor Rich Flavor Depths: Julia Child's braised short ribs deliver an incredible taste journey with deep, complex layers of umami from bacon drippings, browned meat, and slowly reduced sauce.
• Master Professional Cooking Technique: This recipe teaches classic French braising method, transforming tough meat into meltingly tender perfection through slow, patient cooking that develops extraordinary depth and richness.
• Create Comforting Slow-Cooked Elegance: Perfect for weekend cooking adventures, these short ribs provide a luxurious yet approachable meal that fills your kitchen with mouth-watering aromas and delivers restaurant-quality results at home.
• Enjoy Foolproof Culinary Confidence: Despite seeming complex, this recipe breaks down intimidating cooking steps into simple, manageable stages that guarantee delicious results for home cooks of all skill levels.

Julia Child Braised Short Ribs Recipe

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4.6 from 13 reviews

• Total Time: 2 hours 15 minutes
• Yield: 6 1x

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Description

Julia Child’s braised short ribs showcase French culinary mastery with tender meat melting off the bone. Rich red wine sauce and classic herbs elevate this hearty dish, promising a delicious journey through French country cooking you’ll savor with each luxurious bite.

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Ingredients

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Meat:

• 3.5 pounds beef short ribs
• 4 slices bacon, cut into 0.5-inch pieces

Aromatics and Seasonings:

• 1 onion, diced
• 3 cloves garlic, minced
• 6 sprigs fresh thyme, leaves stripped
• 1 bay leaf
• Salt to taste
• Ground black pepper to taste

Liquids and Thickeners:

• 1 cup dry sherry
• 1 quart (4 cups/946 milliliters) beef broth
• 2 tablespoons all-purpose flour

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Instructions

1. Prepare the cooking environment by heating the oven to 350°F (175°C) and assembling all necessary ingredients on the workspace.
2. Render bacon in a large skillet over medium-high heat until crisp and golden, approximately 10 minutes. Transfer the crispy bacon to a Dutch oven, reserving the rendered fat in the skillet.
3. Season short ribs generously with salt and black pepper. Sear the meat in the bacon drippings over high heat, browning each side for 3 to 5 minutes to develop a rich, caramelized exterior. Carefully transfer the browned ribs to the Dutch oven, sprinkling thyme and bay leaf over the meat.
4. Reduce skillet heat to medium and sauté diced onions until they become translucent and lightly golden, about 5 to 10 minutes. Add minced garlic and cook for an additional 30 seconds to release its aromatic oils.
5. Incorporate flour into the onion-garlic mixture, stirring continuously to create a smooth roux. Cook for 1 to 3 minutes until the mixture turns a light golden brown and develops a nutty fragrance.
6. Deglaze the skillet with dry sherry, scraping up any browned bits from the bottom. Allow the liquid to reduce and concentrate for approximately 2 minutes. Pour the onion-sherry mixture into the Dutch oven with the short ribs.
7. Add beef broth to the Dutch oven, seasoning with additional salt to taste. Gently stir to combine all ingredients and bring the liquid to a gentle simmer.
8. Cover the Dutch oven and transfer to the preheated oven. Braise the short ribs for 2 hours, or until the meat becomes extremely tender and easily pulls apart with a fork.
9. Remove the ribs from the Dutch oven and arrange on a serving platter. Place the Dutch oven back on the stovetop over high heat to reduce the sauce, stirring occasionally until it thickens to a rich, glossy consistency.
10. Drizzle the reduced sauce over the short ribs, garnishing with the reserved crispy bacon pieces. Serve immediately while hot and enjoy the deeply flavored dish.

Notes

• Develop a deep, caramelized exterior by meticulously browning short ribs on all sides, which locks in robust flavors and creates a stunning golden crust that elevates the entire dish.
• Select vibrant, fragrant fresh thyme sprigs for an aromatic boost that transforms the braising liquid with its earthy, herbaceous notes, unlike dried alternatives that lack intensity.
• Pause after baking and allow short ribs to rest quietly, giving meat fibers a chance to reabsorb precious cooking juices and ensure maximum tenderness when serving.
• Remove excess surface fat by gently skimming the sauce with a spoon, resulting in a cleaner, more refined presentation that highlights the rich meat’s natural flavors.
• Manipulate sauce thickness by simmering on high heat, watching carefully as liquid reduces and concentrates, creating a luxurious, clingy consistency that perfectly coats each succulent bite.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Dinner
• Method: Braising
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 590 kcal
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 40 g
• Saturated Fat: 15 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 40 g
• Cholesterol: 120 mg