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white_wine_brasied_Short_Ribs short_Ribs white_wine_braise braised_short_ribs short_ribs_braised I’m really excited for today’s post! We have a recipe for one of my favorite things to eat in the whole world… short ribs! Short ribs are just one of those yummy dishes that are easy to make. It’s all about the braise! Braising short ribs makes them incredibly juicy and tender. For our braise we used Ecco Domani Pinot Grigio because of it’s crisp and refreshing taste, it really is the perfect wine for this braise and I wouldn’t think twice about using a different kind! We paired our super tender short ribs with a parsnip and rutabaga puree, and also made a really delicious sauce using our braising liquid. This combination is completely amazing. I really love the parsnip and rutabaga puree, particularly because I grew up eating mashed potatoes with meat. So this substitute is perfect because it’s not quite as heavy as traditional mashed potatoes and you can still get that nice creamy texture in every bite. I also want to mention the sauce once more. It’s really, really that good (Sorry, I’m a little obsessed!) It’s the perfect meal to dive into for fall. Enjoy!

PS – Excited to share that in partnership with Ecco Domani, we’re offering a fun giveaway of some of my favorite things that upgrade your traditional kitchen and dinner sets for autumn. Hope you enjoy it. Just hop on over to their Facebook for more details on how to enter!

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White Wine Braised Short Ribs
Serves 4 to 6

braised short ribs:
3 1/2 tablespoons extra virgin olive oil, divided
6 (bone-in) short ribs, trimmed
1 onion, diced
1 large carrot, peeled and diced
2 ribs of celery, diced
3 garlic cloves, lightly smashed
2 tablespoons minced thyme
2 tablespoons tomato paste
1 1/2 cups Ecco Domani Pinot Grigio
1 cup chicken stock
4 tablespoons cold salted butter, cubed
salt and pepper to taste
parsnip and rutabaga puree:
2 large parsnips, peeled and chopped
1 large rutabaga, peeled and chopped
1 garlic clove, lightly smashed
2/3 cup heavy cream, warmed
6 tablespoons salted butter, softened
salt and pepper to taste
2 tablespoons minced parsley
1 1/2 tablespoons shredded lemon zest
1 teaspoon minced rosemary
1 garlic clove, minced

1. Preheat oven to 325°F.
2. Pour 1 1/2 tablespoons oil into a large Dutch oven and place over medium-high heat.
3. Generously season short ribs with salt and pepper and sear for 2 to 3 minutes on each side. Remove short ribs from pot and set aside.
4. Drain excess fat from pan and add remaining oil. Add onions, carrots and celery and sauté for about 5 minutes. Season with salt and pepper. Add garlic and thyme and continue to sauté for an additional 3 minutes. Stir in tomato paste.
5. Deglaze pot with white wine, making sure to scrape any browned bits that may have stuck to the bottom, with a wooden spoon. Boil until liquid has been reduced by one third. Add short ribs back to the pot, in a single layer and top with stock.
6. Bring to a boil, cover and place into the oven for 2 to 2 1/2 hours or until ribs are fork tender.
7. Remove short ribs from braising liquid and set aside. Skim excess fat from top of braising liquid. Pour liquid (including braised mirepoix) into a blender (leave the center cap off and replace it with a damp towel, folded a couple times and your hand placed over it… this will prevent your blender top from exploding off [ due to the steam] as you blend) or using an immersion blender, blend together until smooth. With motor running, add cubes of butter until fully incorporated. Adjust sauce seasonings. Return puree back to the pot with short ribs; cover and set aside until ready to use.
8. For parsnip and rutabaga puree: Fill a large pot with salted water and add parsnip and rutabaga chunks. Boil vegetable until fork tender. Drain water from pot and transfer mixture to a blender or food processor. Add cream and butter and puree until smooth. Season with salt and pepper.
9. For Gremolata: Combine all ingredients into a small bowl and toss together.
10. To assemble: Ladle a scoop of the root vegetable puree into a shallow bowl and top with 2 short ribs. Top with a ladle of sauce and finish with a sprinkle of gremolata. Serve immediately.

  1. Millie l Add A Little Not Specified Not Specified

    This looks amazing – so tender and falling apart! I love it with creamy mash!

  2. The Chardonnay Kitchen Not Specified Not Specified

    Also LOVE short ribs – they’re on the menu for Saturday night, in fact! I have always braised them with red wine, so I’m pretty intrigued by the white wine usage here instead. Luckily I still have a few days to decide which wine to buy and braise with :)

  3. Rachael | Spache the Spatula Not Specified Not Specified

    What a gorgeous main dish! I love red wine braised short ribs, but I’d never thought of using white wine! I’ll have to give it a go!

  4. Linda Not Specified Not Specified

    My favorite to eat also…I’m making it this evening. However, #5 says deglaze with “red” wine. Typo? I love the idea of using Ecco Domani Pinot Grigio and the parsnip and rutabaga puree – for a change. Your photos are amazing as usual.

  5. Karen Pearlstein Not Specified Not Specified

    really disappointing that SFB is now shilling Ecco Domani

    • Jenny Park Not Specified Not Specified

      Aw, Why?? Have you ever cooked with Ecco Domani before?! It’s quite nice to cook with and very affordable. :)

  6. Stephanie Not Specified Not Specified

    The ingredients call for pinot grigio, but Step 5 says to deglaze with red wine. Have you tried this with red wine? Either way, sounds great. Thanks for the recipe!

    • Jenny Park Not Specified Not Specified

      Both definitely work, but the red wine will give you a richer flavor and sauce. The red wine used in the instructions will be corrected shortly!

  7. Linda | Brunch with Joy Not Specified Not Specified

    I read all the ingredients and you have all my faves in there. This is definitely one of fantastic dinner ideas. Yum!

  8. The Blonde Chef Not Specified Not Specified

    You guys have been killing it on the meat front lately. I love the parsnip and rutabaga puree idea, looks delicious!

  9. Lissa @ The Flourishing Baker Not Specified Not Specified

    Short Ribs are my faaavorite! I went to a new restaurant with a few friends a couple weeks ago and one of their dishes was a braised short rib grilled cheese! Whaaat! This looks amazing and I can’t wait to make it!

  10. Angela Not Specified Not Specified

    Just happen to have a bottle of that Pinot Grigio in my fridge and short ribs are on sale at the market. Woot!.

    Just FYI…did you know that it says White Wine Braised “Shirt” Ribs at the recipe header? Shirt ribs, short ribs, meh, it all sounds great. :)

  11. Kate @ Almond Butter Binge Not Specified Not Specified

    I never would have thought to braise short ribs in white wine…beautiful! I love the color of the sauce, too. Very autumnal :)

  12. Sarah Not Specified Not Specified

    Just made this for friends and everyone loved it! Using white wine helped keep the dish light while still accenting the beef. This was definitely an impressive dish to present, but not hard to make. This is a keeper!

  13. Pam Hefner Not Specified Not Specified

    I saw this on tumblr and asked my husband to make it for me for my birthday dinner. It was so good and incredibly flavorful. We had some sautéed asparagus with it. Everyone, including my daughter’s picky boyfriend loved the pureed rutabaga & parsnips. Thanks, it was an excellent dish for my birthday!

  14. PINGBACK: Upgrade the Everyday with Ecco Domani and Spoon Fork Bacon | Ecco Domani

  15. Katrina Not Specified Not Specified

    I made this and it was wonderful! I was wondering if there was a way to possibly make it in a crock pot? How long would it need to cook for?

  16. Susan Not Specified Not Specified

    What are the implications of making the short ribs without the butter? I need a non-dairy solution and don’t care for the faux butters.

    • Jenny Park Not Specified Not Specified

      It’s really just to add a little bit of body and richness to the sauce, but it should be totally fine just omitting it

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