If you’ve never tried a Julia Child short ribs recipe, you’re in for a real treat. This isn’t one of those quick, midweek meals. It’s a slow, rich, fall-off-the-bone kind of situation. The kind that makes your house smell so good your neighbors start texting you ‘what’s cooking?’. This short ribs recipe brings together all the charm of old-school French cooking without the fuss. We’re talking deeply browned beef chuck short ribs, simmered low and slow with onions, carrots, and a generous splash of red wine. Think Chinese short ribs recipe meets Julia Child elegance—with a little smoked beef short ribs edge, and the comfort of a flanked short ribs recipe or even boneless short ribs recipe ovens style. I’ve made this on rainy Sundays, holidays, and even for a fancy-ish dinner party where I panicked halfway through and made mashed potatoes as a backup. But guess what? Everyone went for the ribs. Let’s get cooking.

1) Key Takeaways
2) Easy Julia Child-Inspired Braised Short Ribs Recipe
3) Ingredients for Julia Child-Inspired Braised Short Ribs
4) How to Make Julia Child-Inspired Braised Short Ribs
5) Tips for Making Julia Child-Inspired Braised Short Ribs
6) Making Julia Child-Inspired Braised Short Ribs Ahead of Time
7) Storing Leftover Julia Child-Inspired Braised Short Ribs
8) Try these Main Course recipes next!
9) Julia Child-Inspired Braised Short Ribs Recipe
10) Nutrition

1) Key Takeaways

This short ribs recipe uses beef chuck for rich, fall-apart texture.
It’s slow-braised in red wine with fresh herbs for deep flavor.
You can use boneless or flanked short ribs for this dish.
This dish is inspired by Julia Child’s classic French recipes.

2) Easy Julia Child-Inspired Braised Short Ribs Recipe

We all need one of those recipes that makes the house smell like we know what we’re doing. This short ribs recipe? It’s that kind. I’ve made it on rainy Sundays, fancy date nights, and even once when I forgot my in-laws were visiting. No one ever guesses how simple it really is. Twice in the first hour of cooking, the aroma had me standing in front of the oven, spoon in hand, swearing I was “just checking” on it.

The secret to these Julia Child-inspired short ribs is patience and wine. Lots of it—for the pot, not the cook, though no judgment here. You brown the meat well, toss in onions, carrots, garlic, and herbs, then let it all slow-bubble in the oven until your fork slips through like butter. This is comfort food with the volume turned up. It’s the kind of meal you plan a quiet evening around.

With its roots in beef chuck short ribs recipes, this dish nods to Chinese short ribs recipe warmth, while keeping the elegance of old-school French cuisine. Add in flanked short ribs or boneless short ribs recipe ovens style, and you’re golden. We’re not reinventing dinner—we’re just giving it a little love.

3) Ingredients for Julia Child-Inspired Braised Short Ribs

Beef Short Ribs: Bone-in or boneless works. I prefer bone-in for that extra depth of flavor. They give the broth something to cling to while cooking.

Salt and Pepper: Sounds basic, but seasoning well at the start sets the whole tone of the dish. Don’t hold back here.

Olive Oil: Just enough to get those ribs nice and brown in your Dutch oven. Adds richness without overwhelming the meat.

Onion: One large yellow onion, chopped. It softens into the sauce and brings everything together.

Carrots: I like a rough chop, nothing too dainty. They sweeten up while braising and balance the wine.

Celery: This gives the base a mellow earthiness. Skip it and something will feel off—you won’t know what, but it will.

Garlic: Three cloves, minced. Not overpowering, just enough to remind you it’s in there.

Tomato Paste: Two tablespoons adds a little body and a deeper umami flavor to the braising liquid.

Red Wine: Use something dry you’d actually drink. Cabernet Sauvignon is a safe bet. It doesn’t need to be fancy, just decent.

Beef Broth: About two cups, enough to bring the liquid halfway up the ribs. It rounds out the sauce with meaty richness.

Fresh Thyme and Rosemary: Toss in a few sprigs. They mellow out and melt into the braise.

Bay Leaf: Adds that barely-there depth that makes everything feel intentional.

4) How to Make Julia Child-Inspired Braised Short Ribs

Step 1. Preheat your oven to 325°F. It’s low and slow from here.

Step 2. Pat the ribs dry and season them generously with salt and pepper. Browning works better when things aren’t wet.

Step 3. Heat olive oil in a large Dutch oven. Brown the ribs in batches so they don’t steam. You want that deep golden crust.

Step 4. Remove the ribs and set them aside. Add the chopped onions, carrots, and celery. Cook until soft and sweet-smelling.

Step 5. Stir in the garlic and tomato paste. Cook until the tomato darkens slightly—about a minute or two.

Step 6. Pour in the red wine and scrape up all the good stuff from the bottom. That’s where the flavor hides.

Step 7. Add beef broth, herbs, and the bay leaf. Bring to a gentle simmer.

Step 8. Tuck the ribs back into the pot. The liquid should come about halfway up the sides of the meat.

Step 9. Cover and slide into the oven. Braise for 2.5 to 3 hours, until the meat is soft enough to eat with a spoon.

Step 10. Pull out the herbs, ladle the sauce over the ribs, and serve hot. You’ve just won dinner.

5) Tips for Making Julia Child-Inspired Braised Short Ribs

If you’re using flanked short ribs, keep an eye on the cook time. They tend to finish a little faster than the thicker ones. Either way, check for tenderness, not time.

Don’t skip the sear. It’s tempting to rush, but that dark brown crust builds flavor you can’t fake later. And if your kitchen smells like a steakhouse, you’re doing it right.

Go easy on the wine if it’s sweet. A dry red balances better with the beef. Too sweet, and your sauce might taste off. Use what you’d drink, not what’s been open on the counter all week.

6) Making Julia Child-Inspired Braised Short Ribs Ahead of Time

This short ribs recipe works even better when made a day ahead. The flavors deepen and the fat rises to the top, which makes it easy to skim off if you’re into that.

Once it cools, stash it in the fridge in the same pot you cooked it in. When you’re ready to reheat, bring it back to a simmer on the stove, covered, low and slow.

I’ve served it the next day with mashed potatoes and no one knew it wasn’t made fresh that morning. It’s honestly one of those rare dishes that tastes better on Day Two.

7) Storing Leftover Julia Child-Inspired Braised Short Ribs

Let the ribs cool completely before moving them to the fridge. Store in an airtight container or keep them right in the Dutch oven with the lid on.

They keep well in the fridge for up to 4 days. Reheat gently on the stove or in the oven. If the sauce thickens, a splash of broth will loosen it right back up.

You can freeze leftovers, too. I freeze them in single portions with sauce. They come in handy on busy nights when cooking isn’t an option.

8) Try these Main Course recipes next!

9) Julia Child-Inspired Braised Short Ribs Recipe