Beef Short Ribs Recipe (Braised)
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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!
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!
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.
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!
- Season the short ribs on all sides with kosher salt and black pepper.
- 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.
- 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!
- 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!
- Add water and stir to incorporate completely, then add the deglazed white wine drippings that were set aside earlier.
- 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.
- 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.
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.
OTHER DELICIOUS WAYS TO PREPARE SHORT RIBS
Enjoying the wonderful flavor and texture of beef short ribs? Then try them in some other recipes:
- Slow Cooker Szechuan Sticky Beef Short Ribs
- Baked Beef Short Ribs with Gremolata
- Orange Braised Beef Short Ribs
- Malaysian Braised Beef Short Ribs
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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Beef Short Ribs Recipe
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
- 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.
- Olive oil may be substituted for the bacon fat or vegetable oil.
- 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
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.
Excellent! Followed the recipe exactly and it was a hit. The 1/4 tsp of crushed red pepper provided the perfect kick. Thanks for all you do to make your recipes both creative and delicious (but not weird 🤗).
Thank YOU Bobbi for reading and trying them out!
Hi Kevin, I’m 4/5 way through cooking and the printed recipe doesn’t mention keeping a lid on the Dutch oven. I left mine off and an hoping for the best. I only noticed when I read Step 7, “cook down, lid removed”. So far so good, but please edit to add leaving the lid on in the oven. 🙂
Thanks for trying this one Erin. It’s in the directions. 🙂
So this recipe post is a few years old now! I tried it tonight, and wow! Soooooo delicious! Very out of my cooking comfort zone, but was worth the extra steps. Melt in your mouth meat, wonderful flavored sauce. Will make again for sure. I will be searching your site for more meaty recipes.
So glad you tried it and liked it Kari. Feel free to subscribe, download my free eCookbook and get updates whenever I post a new recipe!
Are the calories in the nutrition listing for one serving? 1109 calories for one short rib? The recipe looks great but if the number is correct I can’t imagine making these!
Seems to have been a glitch, there… all looks OK to me now Sue!
Hi Kevin,
I made your pork loin (with Balsamic vinegar), last week and loved it so I thought I’d try the beef ribs next.
I’m a fan!
The meal is in the oven, can’t wait!
Reading comments like this make my morning, thanks so much for taking the time to come back and let me know Patricia! 🙂
I don’t see the red potatoes in the recipe. Are they cooked separately?
TY
Mike
Sorry about that typo Mike and thanks for catching that. I wrote about them in the post, but omitted in recipe card. It’s been updated and in Step 6. Thanks!
I assume I can do this with boneless what would I adjust the cooking time or the temperature? Or both?
Thanks 🙂
I have not myself, but saw some the other day so thanks for mentioning this. I will have to check that out. That being said I don’t feel any adjustment in the recipe is needed (350°F for 3 hours after browning on stove). If anything, I would check meat tenderness at the 2 1/2 hour mark and see. I feel the bones add flavor, but need to see. Let me know how yours turns out!
Spectacular dish here, and your photos are so alluring! Your sauce takes these ribs right over the top!
Oh thank you so much Dan, it’s a weekend favorite from time to time! Hope your Father’s Day was incredible wit hall the family. 🙂
Hey Kevin! Short ribs are one of my favorites! They used to be considered a “lesser” cut of meat, but cooked properly they are just plain good! They have recently become more popular, which equates to more expensive, but I watch the sell by date at my local market and my butcher is good at giving me discounts. I do bribe him with food occasionally – don’t think that’s illegal. Works for him and us!
LOVE short ribs, have really gotten into braised and slow cooked over the last two years. It’s strange how you “find” a new cut of meat that has always been there. As for your butcher, it sounds like a win, win!
What a perfectly delicious family meal. It’s perfect to make now in the heart of this frigid winter.
Thanks Joanne, stay warm… this will do the trick!