There’s something incredibly special about a slow-cooked meal made with love, especially on Valentine’s Day. These braised short ribs are rich, flavorful, and melt-in-your-mouth tender—the kind of dish that makes staying in feel like a luxury. Inspired by the techniques of Julia Child, this version keeps things simple yet elegant, focusing on deep flavors and a velvety sauce.

Whether you’re celebrating with a loved one or treating yourself to something indulgent, this dish pairs beautifully with mashed potatoes, creamy risotto, or fluffy rice to soak up every last drop of that rich, wine-infused sauce.

How to Serve Braised Short Ribs

This dish is all about the sauce, so you’ll want a delicious base to soak up all that rich, wine-infused flavor. Here are three perfect ways to serve it:

• Creamy Mashed Potatoes (Classic & Comforting): The buttery smoothness of mashed potatoes complements the richness of the short ribs perfectly. To make them extra luxurious, stir in a bit of heavy cream, butter, and roasted garlic.
• Parmesan Risotto (Elegant & Indulgent): If you want to elevate the dish, a creamy risotto infused with parmesan and a touch of white wine creates a restaurant-quality pairing. The creaminess of the rice balances the deep, savory flavors of the braised ribs.
• Buttery Rice (Light & Simple): For a lighter option, fluffy white or jasmine rice works beautifully, soaking up the sauce while keeping the meal less heavy. A drizzle of the reduced sauce over the top makes it irresistible.

Make It Special

Set the scene with candlelight, soft jazz, and a glass of wine while you cook. Whether you’re celebrating love, friendship, or just your passion for good food, these braised short ribs are the perfect way to make Valentine’s Day feel extra special.

Julia Child's Braised Short Ribs

Yield: 2-4

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

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Ingredients

• 4 bone-in beef short ribs
• Salt and black pepper, to taste
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 tbsp tomato paste
• 2 cups dry red wine (such as Cabernet Sauvignon)
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

1. Preheat oven to 325°F. Heat 1 tbsp olive oil in a Dutch oven over medium heat. Add the diced onion and carrots, sautéing until softened, about 5 minutes. Remove the vegetables from the pot and set aside.
2. While vegetables are cooking, pat the short ribs dry and season generously with salt and black pepper. Lightly coat the ribs with flour, shaking off any excess.
3. Add 1 tbsp olive oil to the pot and sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
4. Pour the red wine into the pot, scraping up any browned bits from the bottom. Let it simmer for a couple minutes to slightly reduce. Add the beef broth, thyme, tomato paste and rosemary. Bring up to heat.
5. Return the sautéed vegetables and seared short ribs to the pot. Cover and transfer to a preheated 325°F oven. Braise for 3-4 hours, until the meat is fork-tender.
6. Remove the short ribs and discard the thyme and rosemary sprigs. If desired, strain the sauce and reduce it over medium heat for a thicker consistency. Serve over risotta, mashed potatoes or rice. Enjoy!