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Braised Short Ribs a Hearty Recipe for Autumn

One of the beautiful things about Provence is the changing seasons. In the autumn, the sun takes longer to get out of bed and break through the sometimes dense low-level fog. Once the extreme fire risk has lifted, in late September, the farmers are allowed once again to light bonfires. The morning air fills with a light hint of sweet smoke from clippings and dead branches. Evening falls suddenly and early encourages you to set the table for a warm, hearty meal like this for braised short ribs.

Braised Short Ribs Fall Recipe

Braised Short Ribs

Martine Bertin-Peterson
This is a dish that your guests will love. It is a great weekend meal, as it can (and should) be made in advance and reheated.
Prep Time 20 minutes
Cook Time 4 hours
Total Time 16 hours 20 minutes
Course Main Dish
Cuisine French
Servings 4 people



  • 6 large Boneless Beef Chuck Ribs (well-marbled) or 8 meaty bone-in beef short ribs
  • 3 tbsp Canola Oil
  • 1 large onion thinly sliced
  • 3 Carrots peeled and cut in thirds
  • 1 cup Dry Red Wine good quality
  • 3 large garlic cloves peeled and crushed
  • 8 oz crushed tomatoes
  • 1 tbsp Thyme chopped
  • 1 tbsp Oregano chopped
  • 1 tbsp rosemary chopped
  • 2 bay leaves
  • 1/4 cup Flat leaf parsley chopped
  • to taste Salt and Pepper


  • Pre-heat the oven to 325 degrees.
  • Pat the ribs very dry and season with salt and pepper on both sides.
  • In a large skillet, heat the 3 tablespoons of oil until shimmering.
  • Working in batches, add the ribs to the skillet being careful not to crowd them.
  • Brown the beef on all sides over medium high heat, you want to get a good sear.
  • As they are seared, remove the ribs with a slotted spoon and place them in a single layer in a large oven-proof casserole or Dutch Oven.
  • Saute the onion slices in the skillet until they start to brown.
  • Add the sauteed onions, carrots and bay leaves to the beef ribs.
  • Add the garlic cloves, crushed tomatoes and wine to the pan.
  • Bring to a boil, scraping the bits from the bottom of the skillet.
  • Pour the heated liquid into the casserole, you should have enough liquid to cover the ribs halfway up.
  • Sprinkle with herbs and parsley.
  • Cover the casserole tightly with aluminum foil and place in pre-heated oven for 3 hours.
  • Allow the ribs to cool in the casserole and refrigerate overnight.
  • 1 hour before serving, pre-heat the oven to 325 degrees. Remove the casserole from the refrigerator and skim the hardened fat from the ribs.
  • Re-heat the ribs for 1 hour.
  • Serve over pureed potatoes, sprinkle with fresh chopped parsley.


This dish is best made a day ahead so the flavours can "get to know each other."
Keyword Beef
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Martine Bertin-Peterson

Goût et Voyage, LLC was founded by Martine Bertin-Peterson to bring together her lifetime passions of travel, cooking and culture. Creating unforgettable memories, Martine serves as the escort for all Goût et Voyage culinary travel adventures and serves as chef de cuisine for customized cooking classes at home in Bucks County, PA. 
Martine’s background and experience are as wide-ranging as her interests. She has decades of cooking experience gained through formal and informal cooking courses in the United States, France and Italy. Born in France and fluent in 5 languages, Martine has travelled to more than 50 countries across 5 continents. She has escorted travel groups throughout Europe and Latin America over the past 25+ years and for the past 5 years has focused on creating unique gourmet experiences for her clients in Provence. 

President of the Alliance Française of Doylestown, PA. Martine currently resides in Pennsylvania with her husband who, along with her NYC-based daughter, are regular and willing subjects for her travel and culinary adventures.


  1. September 22, 2018 at 5:19 pm — Reply

    Lovely recipe – now if it would just cool down here! Saving it for cooler weather. Merci, Martine!

    • September 23, 2018 at 8:38 am — Reply

      Thanks David it’s a good winter recipe for the dessert.

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