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4.3 from 10 votes

Braised Beef Short Ribs

These Braised Beef Short Ribs are not in your typical tomato based, red wine sauce, but are cooked in a white wine and herb sauce that starts with a mirepoix and red potatoes. The sauce is amazing.
Prep Time20 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 50 mins
Course: Dinner, Main
Cuisine: American, Western
Keyword: beef ribs recipe, braised beef recipe, braised short ribs
Servings: 4 servings
Calories: 467kcal
Author: Kevin Is Cooking


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


  • Preheat oven to 350˚F.
  • 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. Drain on a paper towel, salt and pepper and let rest as the next stage is prepared.
  • Deglaze the pan with white wine, scrapping up the little browned bits. Turn off the heat and leave until next step. Set aside.
  • In a Dutch oven add 1 tbsp of oil to the pan and add the 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.
  • Next, add the water and stir to incorporate completely. Add the deglazed white wine drippings from the cast iron skillet. Finally 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.
  • 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. 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. Plate ribs and pour vegetables and sauce mixture over all.


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