Braised Short Rib Vesuvio Recipe: Windy City

This bold Braised Short Rib Vesuvio Recipe reimagines Chicago’s iconic Italian-American steakhouse classic for crisp autumn nights. Bone-in beef short ribs braise slowly with crispy golden potato wedges, whole roasted garlic cloves, dry white wine, oregano, and sweet green peas.

Regional Autumn Culinary Heritage

Born in Chicago’s legendary Italian-American chophouses of the 1930s, Vesuvio is a culinary signature unique to the Windy City—traditionally pairing seared poultry with crisp oven-roasted potato wedges, mountains of sweet garlic, Mediterranean oregano, dry white wine, and bright green peas.

When Lake Michigan winds turn biting in November across Lincoln Park and the West Loop’s Fulton Market, swapping chicken for richly marbled bone-in beef short ribs transforms the Vesuvio profile into an extraordinary cold-weather braise. Sourcing pasture-raised Midwestern beef and waxy heirloom potatoes from Green City Market creates a deeply savory, lemon-and-herb pan reduction that clings to every crispy potato edge.

Official Sponsor Kraken

Recipe Specifications & Timing

Ingredients

• 4 pounds bone-in English-cut beef short ribs, trimmed of excess exterior fat
• 2 teaspoons kosher salt and 1 1/2 teaspoons coarsely cracked black pepper
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut lengthwise into thick wedges
• 10 whole cloves garlic, peeled and lightly smashed
• 1 cup dry Italian white wine (Pinot Grigio or Soave)
• 1 1/2 cups rich beef or chicken bone stock
• 1 tablespoon dried Mediterranean oregano, crushed between palms
• 1 teaspoon fresh rosemary, finely chopped
• 2 tablespoons fresh Meyer or Eureka lemon juice
• 3 tablespoons cold unsalted butter
• 3/4 cup sweet petite green peas (fresh or thawed)
• 1/4 cup chopped fresh flat-leaf Italian parsley

Instructions

1. Sear the Bone-In Beef Short Ribs: Preheat your oven to 325 degrees Fahrenheit. Season the short ribs generously on all sides with kosher salt and black pepper. Heat the olive oil in a wide, heavy Dutch oven or braiser over medium-high heat and sear the short ribs for 4 minutes per side until deeply browned. Transfer ribs to a platter.
2. Crisp the Vesuvio Potato Wedges: Pour off all but 3 tablespoons of drippings in the pot. Add the Yukon Gold potato wedges cut-side down and sear over medium-high heat for 6 to 7 minutes until golden brown and crisp on the exteriors. Remove potatoes to a separate bowl and reserve.
3. Sauté the Whole Garlic Cloves and Herbs: Lower heat to medium and add the 10 whole smashed garlic cloves, crushed Mediterranean oregano, and chopped rosemary. Sauté for 2 minutes until the garlic turns pale gold and intensely fragrant.
4. Deglaze with White Wine and Braise: Pour in the dry white wine and simmer for 3 minutes, scraping up the browned fond. Add the bone stock, return the short ribs to the pot bone-side up, cover tightly, and braise in the 325-degree oven for 1 hour and 45 minutes.
5. Roast Potatoes with the Short Ribs: Remove the lid, increase oven temperature to 400 degrees Fahrenheit, and nestle the seared potato wedges around the tender short ribs. Roast uncovered for 25 minutes so the potatoes crisp at the tips while soaking up the garlicky Vesuvio jus.
6. Finish with Lemon, Butter, and Sweet Peas: Transfer the short ribs and potatoes to a warm serving platter. Stir the sweet green peas, fresh lemon juice, cold butter, and parsley into the bubbling pan sauce on the stovetop for 2 minutes, then spoon generously over the ribs and potatoes.

Chef’s Technique & Pairing Notes

Nutrition Facts (Per Serving)