Recipe

Bright & Herbal Braised Short Ribs

Fall-apart short ribs in a lemony white wine braise with lots of herbs, finished with a punchy green sauce for that cozy-meets-fresh vibe.

By Matt Campbell

•

4.8

Braised beef short ribs in a Dutch oven with a glossy pale golden sauce, scattered fresh herbs, and lemon slices on a wooden table

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Short ribs are usually the deep, dark, winter-coat kind of comfort food. This version still gives you that cozy, spoon-tender beef, but we brighten the whole situation with white wine, lemon, and a mountain of herbs. Think: braise-day richness with weeknight-level freshness.

The move here is simple: sear hard, build a light but flavorful braising liquid, then finish with a quick herby lemon sauce that wakes everything up right before serving. It is the kind of meal that makes people hover near the pot pretending they are “just checking on it.”

Short ribs being seared in a Dutch oven with caramelized browned bits on the bottom

Why It Works

Bright flavor, not heavy: White wine, lemon peel, and fresh herbs keep the braise tasting lively even though the meat is rich.
Fall-apart texture: Low, steady heat melts the collagen so the ribs turn silky and spoon-tender.
A built-in sauce strategy: You reduce the braising liquid into a glossy sauce, then finish with a fresh herb blitz to add pop.
Accessible ingredients: No rare pantry items. If your grocery store has lemons, herbs, and broth, you are in business.

Pairs Well With

Storage Tips

Short ribs might be the reigning champ of leftovers. The flavor gets even better after a night in the fridge.

Fridge

Cool ribs and sauce, then store in an airtight container for up to 4 days.
Tip: Store the herb sauce separately if you can. It stays brighter.

Freezer

Freeze ribs in sauce for up to 3 months. Use freezer bags laid flat for easy storage.
Herb sauce is best made fresh, but you can freeze it in ice cube trays if needed.

Reheating

Stovetop: Warm gently in a covered pot over low heat, adding a splash of broth or water if the sauce tightens up.
Oven: Cover and reheat at 325°F until hot, about 20 to 30 minutes.
Best trick: Chill overnight, then skim off the hardened fat cap before reheating for a cleaner, brighter finish.

Common Questions

Can I make these short ribs in a slow cooker?

Yes. Sear the ribs and saute the aromatics first, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4 to 5 hours until the meat is very tender. Reduce the sauce on the stove afterward for the best texture.

Can I use boneless short ribs?

You can, but bone-in gives you more flavor and a silkier sauce. If using boneless, start checking for tenderness around 2 hours. They often take 2 to 3 hours depending on size.

What if I do not want to cook with wine?

Swap the wine for more broth plus 1 tablespoon white wine vinegar (or 1 tablespoon apple cider vinegar), then taste. Add more vinegar a little at a time if you want extra lift. You want brightness, not salad dressing energy.

Why is my sauce bitter?

Common culprits are too much lemon pith (the white part), scorched garlic, burnt fond, or a braising liquid reduced too aggressively. Use wide strips of lemon peel (avoid the pith), keep the heat moderate when sauteing aromatics, and simmer the sauce gently when reducing.

How do I know the ribs are done?

A fork should slide in with almost no resistance, and the meat should feel like it wants to pull apart. If it is still tight or chewy, it needs more time. Some batches simply need an extra 30 to 60 minutes, so trust the texture more than the clock.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Dutch oven or heavy oven-safe pot with lid (5 to 7 quarts)
Tongs for turning the ribs
Cutting board and sharp knife
Vegetable peeler (for wide lemon peel strips)
Microplane or fine grater (for lemon zest)
Blender or food processor (for the herb sauce)
Fine mesh strainer (optional, for an extra-silky sauce)

I love a classic red wine short rib moment, but sometimes I want the comfort without the nap that follows. The first time I tried pushing short ribs in a brighter direction, I basically asked my pot, “What if we treated this like a roast chicken that lifts weights?” White wine, lemon, and herbs turned out to be the answer. Now it is my go-to for dinner parties because it feels fancy, smells incredible, and the sauce has that little zing that makes everyone take a second bite just to confirm what they tasted.

Bright & Herbal Braised Short Ribs

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 40 minutes

Servings 6

Ingredients

Short Ribs

4 pounds bone-in beef short ribs (English cut, 8 to 10 pieces)
2 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
2 tablespoons all-purpose flour (optional, for a slightly thicker sauce)
2 tablespoons olive oil, plus more if needed
1 large yellow onion, diced
2 carrots, diced
2 celery ribs, diced
6 garlic cloves, smashed and peeled
2 tablespoons tomato paste
1 1/2 cups dry white wine (Sauvignon Blanc or Pinot Grigio)
2 1/2 cups low-sodium beef broth
1 tablespoon Dijon mustard
2 to 3 lemons, divided (you will need peel, zest, and about 5 tablespoons juice total)
Peel from 1 lemon (wide strips, avoid the white pith) plus 2 tablespoons lemon juice
1 teaspoon honey
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf

Bright Herb Sauce (Stir-in or Spoon-on Top)

1 packed cup fresh parsley leaves and tender stems
1/2 packed cup fresh basil (or more parsley)
2 tablespoons fresh mint (optional but very good)
1 small garlic clove
Zest of 1 lemon
3 tablespoons lemon juice (about 1 lemon)
1/3 cup olive oil
1/2 teaspoon kosher salt, plus more to taste
Red pepper flakes, to taste

Instructions

Heat the oven. Set oven to 325°F. Pat the short ribs dry. Season all over with salt and pepper. If using flour, dust lightly on all sides and tap off excess.
Sear hard for crisp edges. Heat olive oil in a Dutch oven over medium-high heat. Sear ribs in batches until deeply browned on all sides, 2 to 4 minutes per side. Transfer to a plate.
Build the flavor base. Reduce heat to medium. Add onion, carrots, and celery. Cook, stirring and scraping up the browned bits, until softened, 6 to 8 minutes. Add garlic and cook 1 minute.
Toast the tomato paste. Stir in tomato paste and cook 1 to 2 minutes until it darkens slightly. This makes it taste rich, not raw.
Deglaze. Pour in white wine and simmer 3 to 5 minutes, scraping the bottom, until it reduces a bit and smells less boozy.
Braise. Stir in beef broth, Dijon, lemon peel, lemon juice, and honey. Add thyme, rosemary, and bay leaf. Nestle the short ribs back in in a snug layer, with the meatier side mostly submerged. Liquid should come about halfway up the ribs. Add a splash of broth if needed.
Into the oven. Cover and bake for 2 hours 45 minutes to 3 hours 15 minutes, until fork-tender. If the tops look like they are drying out or getting too dark, flip the ribs around the halfway mark. If they are already getting very tender, you can skip the flip and just keep them mostly submerged.

Timing note: ribs vary a lot. If they are not meltingly tender at 3:15, keep going and check every 20 to 30 minutes. Some batches need an extra 30 to 60 minutes.
Make the bright herb sauce. While ribs finish, blend parsley, basil, mint (if using), garlic, lemon zest, lemon juice, olive oil, salt, and red pepper flakes until spoonable. If it is too thick, add 1 to 2 tablespoons water (or a touch more oil) to loosen. Taste and adjust with more salt or lemon.
Skim and reduce the sauce. Transfer ribs to a plate and tent with foil. Skim excess fat from the braising liquid. Fish out the thyme and rosemary stems, bay leaf, and lemon peels (unless you are straining). Simmer the liquid on the stove for 10 to 15 minutes until glossy. Optional: cool a few minutes, then strain for a smoother sauce and simmer briefly again.
Finish and serve. Return ribs to the pot to warm through. Serve with sauce spooned over, plus a generous drizzle of the herb sauce on top. If you want maximum brightness, hit it with a final squeeze of lemon right at the table.

Nutrition information is estimated.

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