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.




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 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


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.

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.


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