Braised Short Ribs in Creamy Herb Sauce

Imagine fork-tender beef that falls off the bone, bathed in a velvety herb-infused sauce that’s rich enough to make you close your eyes with each bite. These Braised Short Ribs in Creamy Herb Sauce transform a humble cut of meat into an extraordinary dining experience that tastes like it came from a high-end restaurant. The long, slow cooking process allows the meat to become incredibly tender while developing deep, complex flavors that simply can’t be rushed. You’ll learn how to perfectly sear, braise, and finish these succulent short ribs with a creamy sauce that will have everyone at your table begging for the recipe.

Why You’ll Love This Recipe

These Braised Short Ribs in Creamy Herb Sauce strike the perfect balance between impressive and achievable. The dish delivers restaurant-quality results with surprisingly straightforward techniques that even novice cooks can master. You’ll love the contrast between the meltingly tender meat and the silky, herb-flecked sauce that clings to each bite.

The beauty of this recipe lies in its transformation – tough connective tissue breaks down during the long, slow braise, resulting in meat so tender you barely need a knife. Meanwhile, the sauce develops remarkable depth as it mingles with the beef’s rich juices, fresh herbs, and a touch of cream that rounds out all the flavors.

Perhaps best of all, most of the cooking is hands-off, allowing you to prepare this impressive dish without being chained to the stove. Your kitchen will fill with an intoxicating aroma that builds anticipation for hours – making these creamy herb braised short ribs perfect for both special occasions and elevated weekend dinners.

Ingredients

For the Braised Short Ribs in Creamy Herb Sauce, you’ll need:

• 4 pounds (1.8 kg) beef short ribs, bone-in
• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (28 g) unsalted butter
• 1 large yellow onion (about 1 cup/150 g), diced
• 2 medium carrots (about 1 cup/128 g), peeled and diced
• 2 celery stalks (about ¾ cup/120 g), diced
• 4 garlic cloves, minced
• 2 tablespoons (16 g) all-purpose flour
• 1 cup (240 ml) dry red wine (like Cabernet Sauvignon or Merlot)
• 2 cups (480 ml) beef broth
• 2 tablespoons (30 ml) tomato paste
• 2 bay leaves
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• ½ cup (120 ml) heavy cream
• 2 tablespoons fresh herbs (parsley, chives, or tarragon), chopped
• Salt and freshly ground black pepper to taste

Pro Tips

Perfect searing is essential: The initial sear on your short ribs isn’t just for color—it’s for flavor development through the Maillard reaction. Make sure your short ribs are completely dry before searing (pat with paper towels), and don’t overcrowd the pan. Work in batches if necessary, as overcrowding causes steaming instead of searing. This crucial step creates the foundation of flavor for your Braised Short Ribs in Creamy Herb Sauce.

Control your braising temperature: Keep your braise at a gentle simmer—never a rolling boil. The ideal oven temperature is 325°F (163°C), which allows the collagen in the short ribs to slowly break down without toughening the meat. If you’re cooking on the stovetop, maintain a temperature where you see just a few bubbles breaking the surface occasionally. Patience during this process rewards you with incredibly tender herb-braised short ribs.

Rest before serving: Allow your finished short ribs to rest for 15-20 minutes before serving. This rest period lets the meat reabsorb juices and the sauce to slightly thicken. For maximum flavor, consider making your Braised Short Ribs in Creamy Herb Sauce a day ahead—the flavor compounds will continue developing overnight in the refrigerator, resulting in even more complex and harmonious flavors when reheated.

Instructions

Step 1: Prepare the short ribs
Pat the short ribs completely dry with paper towels and season generously with salt and pepper on all sides. This might seem like a simple step, but proper drying ensures a beautiful sear, building the foundation for your Braised Short Ribs in Creamy Herb Sauce. Let the seasoned meat sit at room temperature for about 30 minutes before cooking to promote even cooking.

Step 2: Sear the meat
Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, add the short ribs and sear for 2-3 minutes on each side until deeply browned. Don’t rush this process—proper browning creates the complex flavor base that defines great braised dishes. Transfer the seared ribs to a plate and set aside.

Step 3: Build the aromatics
Reduce heat to medium and add butter to the same pot. Once melted, add onions, carrots, and celery, cooking for 5-7 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. The vegetables will absorb the flavorful fond (browned bits) from the bottom of the pan, incorporating those concentrated meat flavors into your sauce.

Step 4: Create the base sauce
Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. Gradually pour in the red wine while scraping the bottom of the pot to loosen any remaining browned bits. Let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavor to concentrate.

Step 5: Begin the braise
Add beef broth, tomato paste, bay leaves, rosemary, and thyme to the pot, stirring to combine. Return the short ribs to the pot, arranging them so they’re mostly submerged in the liquid. Bring the mixture to a simmer, then cover the Dutch oven and transfer to a preheated 325°F (163°C) oven. Let the Braised Short Ribs cook for 2.5-3 hours, until the meat is fork-tender and nearly falling off the bone.

Step 6: Finish with cream and herbs
Carefully remove the short ribs from the pot and set aside. Strain the cooking liquid through a fine-mesh sieve into a bowl, pressing on the solids to extract all the flavor. Return the strained liquid to the pot and simmer over medium heat until reduced by about one-third. Lower the heat and stir in the heavy cream, simmering gently for 3-5 minutes until slightly thickened. Return the short ribs to the sauce, add the fresh chopped herbs, and adjust seasoning with salt and pepper to complete your Braised Short Ribs in Creamy Herb Sauce.

Variations

Red Wine-Free Version: For those avoiding alcohol, replace the red wine with an equal amount of additional beef broth plus 1 tablespoon of balsamic vinegar for acidity and depth. This adaptation maintains the rich flavor profile of the Braised Short Ribs in Creamy Herb Sauce while making it suitable for those who prefer cooking without alcohol.

Dairy-Free Creamy Herb Sauce: Create a dairy-free version by substituting the heavy cream with full-fat coconut milk and using olive oil instead of butter. The coconut milk provides similar richness without overpowering the dish, as the strong flavors of the herbs and beef dominate. This variation works beautifully for those with dairy sensitivities who still want to enjoy tender herb-braised short ribs with a velvety sauce.

Slow Cooker Adaptation: Transform this into a convenient slow cooker recipe by following the searing and vegetable sautéing steps in a separate pan, then transferring everything to a slow cooker. Cook on low for 7-8 hours, then finish the cream sauce on the stovetop. This method is perfect for busy days when you want to come home to tender Braised Short Ribs in Creamy Herb Sauce with minimal last-minute preparation.

Storage and Serving

Storage: These Braised Short Ribs in Creamy Herb Sauce actually improve with time, making them perfect for make-ahead meals. Store leftovers in an airtight container in the refrigerator for up to 3 days. The dish reheats beautifully—simply warm gently on the stovetop over medium-low heat, stirring occasionally to prevent the cream from separating. For longer storage, freeze the braised ribs before adding cream, then thaw completely and finish with fresh cream when reheating.

Serving Suggestions: Serve these luxurious herb-braised short ribs over creamy mashed potatoes or buttery polenta, which provide the perfect canvas for the rich sauce. For a more refined presentation, plate them alongside roasted garlic mashed potatoes with a spoonful of sauce drizzled over the top and a small garnish of fresh herbs.

For a complete meal, pair with simple sides that complement without competing—roasted asparagus, glazed carrots, or a bright salad with citrus vinaigrette all provide welcome contrast to the richness of the Braised Short Ribs in Creamy Herb Sauce.

FAQs

Can I make Braised Short Ribs in Creamy Herb Sauce without a Dutch oven?
Yes! While a Dutch oven is ideal, you can use any heavy-bottomed, oven-safe pot with a tight-fitting lid. Alternatively, complete the stovetop steps in a regular pot, then transfer everything to a covered baking dish for the oven braising portion.

How do I know when my short ribs are done?
Short ribs are done when they’re fork-tender—meaning a fork slides in easily with minimal resistance. The meat should be nearly falling off the bone but still holding together. Depending on the size of your ribs, this typically takes 2.5-3 hours at 325°F.

Why is my sauce greasy?
Short ribs can render significant fat during cooking. For a cleaner sauce, make the dish a day ahead, refrigerate overnight, then simply remove the solidified fat from the top before reheating and finishing with cream.

Can I substitute boneless short ribs?
Yes, boneless short ribs work well, but reduce cooking time by about 30 minutes. However, bone-in ribs generally provide more flavor to the Braised Short Ribs in Creamy Herb Sauce.

What’s the best way to reheat leftovers without splitting the cream sauce?
Reheat gently over low heat, stirring occasionally. If the sauce begins to separate, whisk in a tablespoon of warm beef broth to help re-emulsify it. Never reheat at high temperatures, as this will cause the cream to split.

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