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These beef short ribs braised in white wine, chicken broth and fresh herbs and aromatics are melt-in-your-mouth tender and perfect served with a decadent onion cream sauce. If you’re looking for a meal to impress that doesn’t take much effort, look no further!
Guys, these white wine braised short ribs are so delicious.
After a slow braise for hours in the oven (while you spend your day binging on Netflix or whatever you do), the beef becomes fall off the bone, melt in your mouth tender.
Spoon a bit of the onion cream sauce on top and welcome that mouthgasm.
Seriously though, this stuff is decadently good.
Plus, it may seem like a super fancy, difficult meal to make, but it’s totally not.
It’s actually quite easy, and much of the cooking is hands off.
what do we need to make these short ribs?
Well, short ribs first off. You should be able to find them at your local grocery store.
For the white wine, any will do. I buy the cheap stuff because I don’t drink, but if you do drink, use whatever you have, as long as it’s dry.
I always recommend making your own chicken broth (learn how to make it in the slow cooker here), but in a pinch I really like using this Better Than Bouillon (this is an Amazon affiliate link – I earn a commission if you buy through this link):
Let’s be real, I always have bacon fat.
I literally buy those bacon ends and pieces for cheap at the store just so I can render the bacon fat from it.
But if you’re not bacon obsessed like I am, cooking oil will work just as well. You can also use butter, but it has a low smoke point so it will burn much easier.
Or duck fat. Guys, if you have duck fat, use it here. I was out when I made this recipe, but it would be delicious.
Everything else is pretty basic.
how do we make these white wine braised short ribs?
First off, I always let my beef sit out about an hour before cooking at room temperature. This helps create the nice crust when we get to the browning stage.
Preheat the oven to 325 degrees.
Heat your bacon fat (or fat of choice) in a dutch oven or large cast iron skillet and season the short ribs generously with salt and pepper.
I got this dutch oven from Lodge at Target and am loving it. I had my heart set on a far more expensive one, but “settled” for this one. For less than 20% of the cost of some of the fancier brands, I got this guy for about $40. Totally worth every penny! If you’re looking for a new dutch oven, I’ve included a link to purchase below. *This is an affiliate link, and I make a commission if you buy through this link. I do not recommend products that I don’t already love.
Remove the beef from the pan and pour/wipe out the excess grease.
Add the garlic, shallot and thyme and cook until soft. Then add the wine and simmer for 1-2 minutes. Add the broth and bay leaf and bring to a boil.
Add the short ribs back in, remove from heat, cover, and place in the oven.
Braise for 3 hours.
I typically check on them every hour and flip them around because I like to mess with stuff.
But you’d probably be fine just leaving it the full 3 hours.
That’s a lot of Netflix/napping guys.
About 10 minutes before your short ribs are done braising, heat the butter for the cream sauce in a skillet over medium heat.
Add the onions and cook until they start to brown.
Add the broth and simmer for about 5 minutes. Then add the cream, bring to a boil and simmer about 5 minutes, or until desired consistency reached.
Season with salt and pepper.
Now I like to serve my white wine braised short ribs over polenta, but it would also be wonderful over potatoes or pasta.
Drizzle some cream sauce on top (mix it up with the braising liquid for something really special), perhaps serve with some super simple roasted asparagus (or this delicious Parmesan roasted asparagus) for a complete meal.
If you like this recipe, you’re going to love these other decadent, stick to your ribs, recipes:
Did you make these white wine braised short ribs? Rate the recipe and leave me a comment below and let me know how it turned out!
- 1- 1 1/2 lbs. beef short ribs
- 1 1/2 cups white wine
- 1 1/2 cups chicken broth
- 4 garlic cloves smashed
- 2 shallots sliced
- 1-2 sprigs thyme
- 1 bay leaf
- 1 tbsp. bacon fat
- Salt and pepper to taste
- 1 small onion chopped
- 1 tbsp. butter
- 1/2 cup chicken broth
- 1 cup cream
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- Preheat the oven to 325 degrees.
- Heat the bacon fat in a dutch oven over high heat.
- Season the short ribs generously with salt and pepper.
- Brown the short ribs on all sides to form a crust. Remove short ribs and set aside.
- Turn down heat to medium and drain any excess fat from the dutch oven.
- Add the garlic, shallot and thyme and saute until soft, 1-2 minutes.
- Add the wine and simmer for 3-4 minutes.
- Add broth and bay leaf and bring to a boil.
- Add the short ribs, cover and place in the oven for 3 hours, flipping the short ribs every hour.
- Remove from oven and serve on polenta, egg noodles, mashed potatoes, etc.
- Heat the butter in a skillet over medium heat and cook until they just start to brown.
- Add the broth and simmer for 5 minutes.
- Add the cream and simmer until sauce is thickened, about 5 minutes.
- Season with salt and pepper and serve on beef short ribs.
** Mix the braising liquid in with the cream sauce to make an extra special sauce**