Beef Short Ribs Recipe (Braised)

4.92 from 12 votes

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This beef short ribs recipe features succulent braised beef and tender vegetables simmered in white wine and herb sauce. Make this recipe for a memorable dinner!

braised beef short ribs and carrots on a white dish

Instead of the typical tomato-based red wine sauce, these braised beef short ribs are cooked in a white wine and herb sauce. It starts with a mirepoix (a mixture of celery, onion, and carrots) and red potatoes.

This beef short ribs recipe will become a family favorite and is sure to impress your dinner guests!

close up of braised beef short ribs, carrots and potatoes on a white dish

Ingredients

This ingredient list may seem long, but there aren’t any fancy ingredients. Just a lot of seasoning to build flavor into the beef ribs.

  • Short ribs
  • Bacon fat
  • Beef stock or broth
  • Dry white wine
  • Veggies: Carrots, celery, onion, red potatoes
  • Aromatics: Garlic, bay leaves
  • Spices: Salt and freshly ground black pepper, red pepper flakes
  • Herbs: Thyme, fresh oregano, and fresh parsley
  • Flour and water

 

INGREDIENT SUBSTITUTIONS

  • Olive oil may be substituted for the bacon fat or vegetable oil.
  • You can substitute the beef broth with chicken or vegetable broth.
  • Feel free to use dried herbs instead of fresh.

step by step photo instructions on making a beef short ribs recipe

How to make this beef short ribs recipe

This beef short ribs recipe takes a bit of prep work, but the delicious results are worth it!

  1. Season the short ribs on all sides with kosher salt and black pepper.
  2. Add the bacon fat to a hot cast iron skillet and melt completely. Brown the ribs on all sides, then place them onto paper toweling to drain.
  3. Deglaze the skillet with white wine, scraping up the little browned bits. Take it off the heat and set it aside… we’ll come back to it!
  4. Place the onion, carrots and celery (mirepoix) into a Dutch oven over medium for a few minutes. Next, add the garlic and red pepper flakes. Finally, stir in the flour and allow it to cook for a couple of minutes. It’s the base for a roux that will thicken the liquid that’s to come!
  5. Add water and stir to incorporate completely, then add the deglazed white wine drippings that were set aside earlier.
  6. Add the potatoes and nestle each short rib in between the vegetables. Bundle the bay leaves and oregano by wrapping them with fresh thyme, then toss in the pot.
  7. Pour the beef broth over everything, bring to a boil, then remove from the heat.  Cover with a lid and place the Dutch oven in the oven to bake.

braised beef short ribs, vegetables and herbs in a dutch oven

Q&A

How many beef short ribs do I need?

For this short ribs recipe, I usually get six to eight 4-inch ribs. Most of the weight is in the bones, which lend a lot of flavor to the meat.

 

Do I need to brown the short ribs?

I think browning the meat is a crucial step. It lends wonderful flavor and texture to the beef short ribs before they braise in the liquid.

 

a close up look at braised beef short ribs and carrots

OTHER DELICIOUS WAYS TO PREPARE SHORT RIBS

Enjoying the wonderful flavor and texture of beef short ribs? Then try them in some other recipes:

 

What to do with any leftovers?

If there are any leftover ribs, I typically make my BBQ Pork with Cheesy Grits. Leftover pork ribs get shredded and simmered in your favorite BBQ sauce and top creamy, cheesy grits for a Southern inspired dinner that’s sure to satisfy.

 

This recipe first appeared on Kevin Is Cooking January 2014 and has been updated with new photos and video.


Watch how to make the beef short ribs recipe below!


 

 

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A close up of a plate of Beef short Ribs

Beef Short Ribs Recipe

4.92 from 12 votes
This beef short ribs recipe features succulent braised beef and tender vegetables. It’s a hearty dish that’s cooked in an amazing white wine and herb sauce.
Servings: 4 servings
Prep: 20 minutes
Cook: 3 hours 30 minutes
Total: 3 hours 50 minutes

Ingredients 

  • 4 lbs short ribs (See Note 1)
  • 4 tbsp bacon fat or oil separated (See Note 2)
  • salt and freshly ground black pepper
  • 1 cup dry white wine
  • 3 carrots peeled and chopped
  • 4 ribs celery chopped
  • 1 large onion chopped
  • 4 cloves crushed garlic
  • 1 tsp red pepper flakes
  • 1/4 cup all purpose flour
  • 1 cup water plus to cover
  • 6 medium red potatoes quartered
  • 3 bay leaves
  • 1/2 bunch thyme or 2 tsp dried
  • 3 sprigs of fresh oregano chopped
  • 1 cup beef broth (See Note 3)
  • parsley for garnish

Instructions 

  • Preheat oven to 350˚F. Season the short ribs on all sides with kosher salt and black pepper.
  • In a cast iron skillet, add the 3 tablespoons bacon fat or olive oil and melt completely. Add the short ribs and brown completely on all sides. Set aside to drain on a paper towel and let rest as the next stage is prepared.
  • Deglaze the skillet with white wine, scrapping up the little browned bits. Turn off the heat and leave until next step. Set aside.
  • In a large Dutch oven add 1 tbsp of oil to the pan and add the onion, carrots and celery (a mirepoix). Let sweat for a few minutes and add the garlic and red pepper flakes. Next add the flour and stir to cook out the flour as a roux base for the sauce, a minute or two.
  • Next, add the water and stir to incorporate completely. Add the deglazed white wine drippings from the skillet.
  • Next add the potatoes and place each short rib in the pot, nestled in between the vegetables. Push them down and make sure there is enough liquid to cover. Add the bay leaves, oregano and wrapping the thyme into a bundle, toss in the pot. Use 2 teaspoons of dried thyme if fresh is not available. Add beef broth or more if needed to cover all.
  • Bring to a boil and remove from heat. Cover with the lid and place the Dutch oven or casserole dish in the oven to bake for 3 hours.
  • Remove the braised short ribs from the vegetable mixture and keep warm. Let the mixture cook down, lid removed, for 10 minutes to condense the sauce if needed. Season if needed. Plate ribs and pour vegetables and sauce mixture over all. Garnish with parsley.

Notes

  1. I usually get six to eight 4" ribs, the weight is in the bones which lend a lot of flavor to the meat. Browning the meat is a crucial step and it lends wonderful flavor and texture as the beef short ribs braise in the seasoned liquid.
  2. Olive oil may be substituted for the bacon fat or vegetable oil.
  3. Add the 1 cup of beef broth or enough to cover meat when braising. You can substitute with chicken or vegetable broth if you like.

Nutrition

Calories: 467kcal | Carbohydrates: 67g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 137mg | Potassium: 1808mg | Fiber: 8g | Sugar: 8g | Vitamin A: 7995IU | Vitamin C: 34.4mg | Calcium: 80mg | Iron: 3.3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinner, Main
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

titled photo (and shown): braised short ribs in wine sauce

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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36 Comments

  1. 5 stars
    Wow!! Thank you so much for this recipe! I have made short ribs with red wine/sauce & always felt it was just too heavy & I’d feel like it afterwards. Thankfully I found this lighter version, or shall I say less acidic? lol Made this yesterday. I didn’t use bacon fat, but maybe in the future; just EVOO & vegetable broth. My husband & I loved it! Actually going to use some leftovers to use as a sauce for penne as you can shred the meat and thin the sauce. It will be divine. I’m sorry I didn’t make a larger batch. There’s always next time. Thank you again!!

  2. What brand of white wine did you use for this recipe? I can’t seem to get the correct either red or white wine for cooking it seems.

  3. 5 stars
    This recipe looks perfect. Reminds me of when my Mother made short ribs or chicken which she turned into fricase. I use a Creuset Dutch Oven. The smell in the house was wonderful.

  4. I am fixing this recipe today and don’t see the measurments for ingredients called for. For ex: White wine, beef broth, etch. Am I missing them somewhere?

    1. No problem Susan, just click the RECIPE button at the top of the post and it will direct you to all the information you need to make this. Thanks!

  5. 5 stars
    Keith and I were just saying that we haven’t had short ribs in ages. Yours look melt in your mouth perfect, Kevin! Browning them in bacon fat is genius!