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Beef Short Ribs Recipe (Braised)

By Kevin

published Mar 18, 2020, updated Jul 08, 2021

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!

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!

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.

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!

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 mins

Cook: 3 hours hrs 30 minutes mins

Total: 3 hours hrs 50 minutes mins

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Ingredients 

1x2x3x

• ▢ 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

Author: Kevin Is Cooking

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