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These tender, white wine braised short ribs fall off the bone and deliver rich, complex flavors that make them the perfect cozy dinner for special occasions or Sunday suppers.
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What makes this dish special
Short ribs are my go-to red meat when I want to impress someone. With some time and love, they always come out tender and delicious. I usually make red wine-braised short ribs, but this time, I wanted to do something different.
We always drink red wine with red meat, but who says you can't cook red meat with white wine? I decided to give it a go, and you know what? These white wine braised short ribs were even more delicious than the original version. Finished with a bright lemon herb sauce and served with tangy, creamy creme fraiche mashed potatoes, this is one dinner that will surely impress anyone.
Ingredients
- Short ribs: Use English-cut bone-in short ribs for this recipe, which are ribs that are cut parallel to the bone with one bone per piece. They hold their shape after a long braise, making them ideal for slow cooking methods like braising.
- White wine: A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well. Avoid sweet wines as they can make the dish too sweet.
- Apple cider: Contributes acidity that helps tenderize the meat during cooking and adds depth to the sauce without being as sharp as vinegar.
- White balsamic vinegar: Offers a milder, slightly sweeter tang than regular balsamic or wine vinegar, complementing the white wine base without darkening the sauce.
- Parsley: Parsley is essential for the lemon herb sauce, providing a fresh, bright flavor that contrasts with the rich, slow-cooked meat.
- Yukon potatoes: Yukon potatoes are ideal for the mashed potato base because of their buttery flavor and creamy texture. Their medium starch content allows them to absorb butter and milk without becoming gluey.
- Creme fraiche: Creme fraiche enriches the mashed potatoes with its silky texture and subtle tanginess. Unlike sour cream, it has a higher fat content that won't curdle when heated, resulting in luxuriously smooth potatoes.
Substitutions and variations
- Side dishes: You can skip the mashed potatoes and serve the short ribs with home fries, sweet potato fries, or smashed potatoes instead.
- Sauce: This dish also pairs well with chimichurri, or you can omit the herb sauce entirely.
Recipe
White Wine Braised Short Ribs
Ingredients
White wine braised short ribs
- 2 ½ pounds bone-in short ribs
- salt and pepper
- 2 tablespoons oil
- 1 medium onion cut into large chunks
- 4 cloves garlic smashed
- ½ cup white wine
- ½ cup apple cider
- 1 ½ cups beef broth
- 1 tablespoon white balsamic vinegar
- 1 tablespoon brown sugar
- 1 bay leaf
- 2 sprigs rosemary
- 1 tablespoon cold butter
Lemon herb sauce
- ¾ cup chopped parsley
- ¼ cup olive oil
- juice of ½ lemon
- ½ teaspoon lemon zest
- ½ teaspoon red chili flakes
- salt and pepper
Creamy mashed potatoes
- 2 pounds chopped yukon potatoes
- 1 cup milk
- ¼ cup butter
- 1 teaspoon minced garlic
- ⅓ cup creme fraiche
- salt to taste
Instructions
- Season short ribs with a generous sprinkling of salt and pepper. Let sit for 30 minutes.
- Turn on the saute setting on the instant pot. When warm, add oil. Add the short ribs and sear until browned on all sides, about 10 minutes. Remove the short ribs and set them aside.
- Add onion and saute until translucent and softened, about 4-5 minutes. Add back the short ribs, along with garlic, white wine, apple cider, beef broth, bay leaf, rosemary, white balsamic vinegar, and brown sugar. Close the instant pot and set it to pressure cook on high for 1 hour.
- Meanwhile, make the lemon herb sauce. Combine chopped parsley with the juice of ½ lemon, lemon zest, red chili flakes, and olive oil. Season with salt and pepper and let sit for at least 30 minutes.
- Make the mashed potatoes. Place potatoes in a large pot and fill with enough water to cover. Season the water with salt and bring it to a boil over high heat. Cover the pot, reduce the heat to medium, and continue to simmer until the potatoes are fork-tender.
- Heat milk with butter and minced garlic in a medium pot over low heat.
- Drain the potatoes and mash them. Add the milk and butter mixture, mashing until the potatoes are smooth. Stir in creme fraiche and season the potatoes with salt. Keep warm.
- Let the short ribs natural release steam for 10 minutes, then release the pressure. Remove short ribs and skim the fat from the braising liquid. Turn on the saute setting on the instant pot and let it simmer until the liquid has reduced by half. Turn off and add butter, whisking until incorporated. Season sauce with salt and pepper.
- Spoon the mashed potatoes onto two plates and place the short ribs on top, spooning the sauce on top. Drizzle on the lemon herb sauce and serve immediately.
Notes
Step-by-step instructions
Step 1: Prepare short ribs
Before we can start braising, we need to season the short ribs. Ideally, you want to season the short ribs with salt the night before and chill them in the fridge uncovered. The salt will draw out the moisture and will help produce a beautiful sear. But if you're like me and forget or are short on time, season the meat and let it sit for 30 minutes.
Meanwhile, gather the remaining ingredients. I used a couple of staple ingredients such as onions, garlic, bay leaf, rosemary, and beef broth, but I also brought in apple cider, white balsamic vinegar, and, of course, white wine. All of these ingredients will help flavor the meat and create a delicious gravy to go with it.
Sear the short ribs either in a Dutch oven or directly in the Instant Pot. Once browned, remove and saute the onions until softened. At this point, you can either throw everything in the Instant Pot and pressure cook on high for 1 hour or braise in the oven at 325 degrees for 2 - 2 ½ hours.
You'll know when the short ribs are ready when the meat falls apart with little to no resistance.
Step 2: Make lemon herb sauce
While the short ribs are cooking, make the lemon herb sauce. Chop some fresh parsley, season it with olive oil, salt, pepper, red chili flakes, lemon zest, and lemon juice, and let it sit for at least 30 minutes.
If you dislike parsley, you can also prepare this sauce with cilantro or a blend of herbs such as basil and parsley.
Feel free to make this sauce the day before, but the bright green color will dull over time.
Now, is this sauce necessary to the dish? No, but it does add a fresh, zesty element that balances the rich short ribs and creamy potatoes. And what could be bad about that?
Step 3: Mash potatoes
Next up, the sour cream mashed potatoes. Cut Yukon potatoes into large chunks and boil them in water until a fork can easily pierce the potatoes.
You can also use Russet or Idaho potatoes if you prefer. I chose to leave the skin on the Yukon potatoes, but you can also peel them.
Once tender, mash the potatoes and add the warm milk, butter, and garlic mixture.
Next, stir in the creme fraiche and season with salt. If you've never added creme fraiche to your mashed potatoes, you're missing out. It may sound strange, but it makes the potatoes nice and creamy while adding a slight tang to cut the heaviness.
Step 4: Putting it all together
By now, the short ribs should be ready. Let the pressure naturally release for 10 minutes. Then, release the pressure.
Remove the short ribs and set them aside while you reduce the braising liquid. Skim as much as you can and turn on the saute setting. You can strain the liquid, but I don't mind the jammy onions, so I kept them in the sauce.
We want to concentrate those flavors in the braising liquid to maximize flavor, so continue to let it simmer until it's reduced by half. Then, turn off the Instant Pot and whisk in cold butter until it's emulsified. The butter will help thicken the sauce and add a nice glossy sheen.
Now, divide those mashed potatoes onto plates, top them with the white wine braised short ribs, drizzle on some of that braising liquid, and serve with the lemon herb sauce.
The short ribs on their own are already flavorful, but the lemon herb sauce brightens up the dish. A decadent meal that is guaranteed to please anyone!
For another fantastic short rib recipe, check out these shittake crusted short ribs!
Make-ahead and storage
- Make-ahead: Short ribs often taste better the next day, so you can prepare the dish the day before if preferred. Store the meat and lemon herb sauce separately in the refrigerator, skim off the solidified fat before reheating, and gently reheat on the stovetop.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Frequently asked questions
Yes, red wine can be substituted, though it will change the flavor profile and color of the dish. A medium-bodied red like Merlot or Pinot Noir would work well.
If you want a thicker sauce, you can make a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and add it to the simmering sauce.
Yes, cooked short ribs freeze well for up to 3 months. Thaw them overnight in the refrigerator before reheating.
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