If you have ever dreamed of sinking your teeth into tender, melt-in-your-mouth beef with a sauce so rich and flavorful it feels like a warm hug, let me introduce you to the Slow-Braised Beef Short Ribs with Creamy Herb Sauce Recipe. This dish brings together the rustic goodness of slow-cooked short ribs and the silky indulgence of a creamy, herb-infused sauce, creating an unforgettable dinner that’s perfect for cozy nights or special occasions. Once you make this recipe, it’s bound to become your go-to comfort meal to impress family and friends alike.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the thoughtful way every ingredient plays a vital role. Each component adds depth, aroma, or texture, ensuring your Slow-Braised Beef Short Ribs with Creamy Herb Sauce Recipe turns out perfectly balanced and bursting with flavor.
- 2.5 to 3 pounds beef short ribs (bone-in, English cut): The star of the show, these ribs bring hearty, succulent meat that benefits from slow braising.
- 2 tablespoons olive oil: Essential for searing the ribs to develop a rich, caramelized crust.
- 1 large onion, chopped: Adds natural sweetness and depth when softened.
- 4 cloves garlic, minced: Infuses the dish with aromatic warmth and subtle punch.
- 2 carrots, diced: Contributes a lovely touch of sweetness and vibrant color.
- 2 celery stalks, diced: Provides background earthiness and enhances texture.
- 2 tablespoons tomato paste: Adds a tangy richness that deepens the sauce’s complexity.
- 1 cup dry red wine: Builds layers of flavor and tenderizes the meat gently.
- 3 cups beef broth: The liquid base that surrounds and cooks the ribs slowly, enriching them.
- 4 sprigs fresh thyme: Offers fragrant herbal notes that brighten the sauce.
- 2 sprigs rosemary: Adds piney, aromatic depth to complement the beef.
- 2 fresh sage leaves: Brings an earthy, slightly peppery edge to balance the creaminess.
- 1 cup heavy cream: Makes the herb sauce luxuriously smooth and silky.
- 2 tablespoons butter: Rounds out the sauce with richness and a velvety finish.
- Salt and black pepper, to taste: Essential seasonings to enhance and harmonize every element.
How to Make Slow-Braised Beef Short Ribs with Creamy Herb Sauce Recipe
Step 1: Prepare and Season the Ribs
Start by preheating your oven to 325°F (163°C). Pat your beef short ribs dry with paper towels—that dryness is key to getting a beautiful sear. Then, generously season the ribs with salt and black pepper. This simple seasoning is the foundation for the incredible flavor to come.
Step 2: Sear the Ribs to Seal in Juices
Heat olive oil in a large Dutch oven over medium-high heat. Once hot, carefully place the short ribs in the pot and sear them on all sides, about 3 to 4 minutes each. This step locks in flavor and creates a gorgeous browned crust. When done, remove the ribs and set them aside temporarily.
Step 3: Build the Flavor Base with Vegetables
In the same pot, add the chopped onion, diced carrots, and celery. Sauté these for about five minutes until they soften and become fragrant. Add the minced garlic and tomato paste, cooking another two minutes to develop that sweet-savory richness that forms the heart of the sauce.
Step 4: Deglaze and Add Liquids
Pour in the cup of dry red wine, scraping up all the browned bits stuck to the bottom of the pot—those little bits pack big flavor. Let the wine simmer for five minutes, slightly reducing it. Then return your seared ribs to the pot and pour in the beef broth until the meat is nearly submerged. Add your fresh herbs—thyme, rosemary, and sage—to infuse the braising liquid with aromatic goodness.
Step 5: Slow-Braise Until Tender
Cover the Dutch oven and transfer it to your preheated oven. Let the short ribs braise slowly for 2.5 to 3 hours. This slow cooking breaks down the connective tissues, transforming the meat into tender, fork-perfect bites that fall away from the bone with a gentle touch.
Step 6: Make the Creamy Herb Sauce
Carefully remove the ribs and strain the braising liquid to discard the solids. Pour two cups of the strained liquid into a separate saucepan and simmer over medium heat until it reduces slightly and thickens. Stir in the heavy cream and butter, letting the sauce simmer gently until it becomes silky and velvety. This is your creamy herb sauce, the perfect partner to the rich short ribs.
Step 7: Serve and Enjoy
Plate the short ribs over a comforting base like mashed potatoes, creamy polenta, or buttered noodles. Spoon generous amounts of the creamy herb sauce over the ribs. Garnish with a sprinkle of fresh herbs if you like, and get ready to savor every luscious bite.
How to Serve Slow-Braised Beef Short Ribs with Creamy Herb Sauce Recipe
Garnishes
A simple garnish can elevate your presentation and add extra freshness. I love sprinkling freshly chopped parsley or thyme leaves over the plated dish. A light dusting of cracked black pepper on top adds a subtle kick, while some crispy fried shallots bring delightful contrast in texture.
Side Dishes
This recipe pairs wonderfully with creamy, soft sides that soak up the luscious sauce. Think buttery mashed potatoes, creamy polenta, or wide egg noodles tossed with a touch of butter and herbs. Roasted seasonal vegetables like asparagus or green beans make a lovely crunchy counterpoint, completing a well-rounded meal.
Creative Ways to Present
For an elegant dinner party, serve the ribs on shallow white plates with the sauce artistically drizzled around the meat. Top with a sprig of rosemary or thyme for visual appeal. Alternatively, create a rustic vibe by plating the ribs on wooden boards with sides in small bowls, inviting everyone to dig in family-style and enjoy the communal comfort.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, let the ribs and sauce cool fully before transferring them to airtight containers. Stored in the refrigerator, they will stay fresh for 3 to 4 days—perfect for planned leftovers that taste even better the next day as the flavors continue to meld.
Freezing
If you want to save some for later, these short ribs freeze very well. Wrap them tightly or freeze in sealed containers to avoid freezer burn. They will keep beautifully for up to 3 months. When ready to enjoy again, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce. Avoid microwaving if possible, as slow reheating preserves the meat’s tender, juicy texture and keeps the sauce silky and smooth.
FAQs
Can I use boneless short ribs for this recipe?
Absolutely! Boneless short ribs work fine and may be easier to eat, though bone-in cuts tend to develop deeper flavor during braising. Just adjust cooking times slightly if needed to ensure tenderness.
What if I don’t have fresh herbs?
While fresh herbs add a wonderful aroma, dried thyme, rosemary, and sage can be used in a pinch. Use about a third of the amount, since dried herbs are more concentrated, and add them earlier in the cooking process to allow time to release their flavors.
Is the red wine necessary?
Red wine brings acidity and richness that elevate the sauce, but if you prefer to skip it, use extra beef broth and a splash of balsamic vinegar or a squeeze of lemon to add brightness. It won’t be quite the same, but still delicious.
How do I know when the ribs are done braising?
The ribs are perfectly cooked when the meat is so tender it pulls away from the bone with barely any effort and has a rich, silky texture. Use a fork to gently test; if it slides in easily, they’re ready.
Can I make the creamy herb sauce ahead of time?
You can prepare the sauce a few hours in advance and gently reheat it before serving. Just whisk in a little extra cream or broth if it thickens too much. Fresh is best, but convenience is a close second!
Final Thoughts
Trust me, once you try the Slow-Braised Beef Short Ribs with Creamy Herb Sauce Recipe, it will become your magical comfort go-to dish. The tenderness of the meat combined with the luscious cream sauce creates a cozy, restaurant-worthy meal that’s surprisingly easy to make at home. So gather your ingredients, set aside a few hours, and treat yourself and your loved ones to this unforgettable experience. You deserve it!
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Slow-Braised Beef Short Ribs with Creamy Herb Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Tender, slow-braised beef short ribs cooked in a rich red wine and herb-infused broth, finished with a luscious creamy herb sauce. This comforting dish is perfect for a hearty family meal and pairs beautifully with mashed potatoes, polenta, or noodles.
Ingredients
Beef Short Ribs
- 2.5 to 3 pounds beef short ribs (bone-in, English cut)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Aromatics and Vegetables
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tablespoons tomato paste
Liquids and Herbs
- 1 cup dry red wine
- 3 cups beef broth
- 4 sprigs fresh thyme
- 2 sprigs rosemary
- 2 fresh sage leaves
Cream Sauce
- 1 cup heavy cream
- 2 tablespoons butter
Instructions
- Preheat and Season: Preheat your oven to 325°F (163°C). Pat the beef short ribs dry using paper towels and season generously with salt and black pepper on all sides to enhance flavor.
- Sear the Ribs: Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides, about 3 to 4 minutes per side, until they develop a rich brown crust. Remove the ribs and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, diced carrots, and celery. Cook until they are softened, about 5 minutes. Then stir in minced garlic and tomato paste and cook for an additional 2 minutes to deepen the flavors.
- Deglaze and Prepare for Braising: Pour in the dry red wine, scraping the browned bits from the bottom of the pot to incorporate into the sauce. Let it simmer for 5 minutes to reduce slightly. Return the seared ribs to the pot and add beef broth until the ribs are nearly covered. Add fresh thyme, rosemary, and sage sprigs.
- Slow Braise: Cover the Dutch oven and transfer it to the preheated oven. Let the short ribs braise gently for 2.5 to 3 hours, or until the meat is tender enough to easily pull away from the bone.
- Prepare the Cream Sauce: Remove the short ribs from the pot and strain the braising liquid to remove solids. In a separate saucepan, pour 2 cups of the strained liquid and reduce it over medium heat. Stir in heavy cream and butter and simmer until the sauce thickens to a creamy consistency.
- Serve: Serve the tender braised short ribs over mashed potatoes, polenta, or noodles. Generously spoon the creamy herb sauce over the top and optionally garnish with additional fresh herbs.
Notes
- For extra flavor, marinate the short ribs in the red wine and herbs overnight before cooking.
- The braising liquid can be thickened further with a cornstarch slurry if a thicker sauce is preferred.
- Leftover ribs and sauce reheat well and make great sandwiches or meals for the next day.
- You can substitute the heavy cream with sour cream for a tangier sauce variation.
- Ensure to sear the ribs properly to develop a deep, rich flavor and color that enhances the braise.
