Description
Experience the ultimate comfort food with these Braised Short Ribs in a luscious creamy herb sauce. Tender, flavorful short ribs slow-cooked to perfection and enveloped in a rich, aromatic sauce made with fresh herbs, garlic, and a velvety cream base. Ideal for a cozy dinner that melts in your mouth and satisfies your soul.
Ingredients
Scale
Short Ribs
- 2 lbs short ribs, bone-in
- Salt, to taste (preferably kosher salt)
- Freshly ground pepper, to taste
- 2 tbsp olive oil
Sauce and Flavorings
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 cups beef broth
- 1 cup heavy cream
- 2 tbsp fresh herbs, chopped (thyme, rosemary, or parsley)
- 2 tbsp Worcestershire sauce
- 2 tbsp flour or cornstarch (for thickening)
Instructions
- Prepare the short ribs: Pat your short ribs dry with paper towels to remove excess moisture. This step ensures the ribs will brown beautifully and develop rich flavor.
- Season: Generously sprinkle kosher salt and freshly ground pepper all over the short ribs. Ensure every piece is well-coated to maximize flavor infusion during cooking.
- Sear the ribs: Heat olive oil in a large skillet over medium-high heat. Carefully brown the short ribs on all sides for about 3-4 minutes per side until a rich golden crust forms, locking in the juices.
- Sauté aromatics: Using the same skillet, add the diced onion and minced garlic. Cook for 2-3 minutes until they soften and release their fragrant aromas, adding a depth of flavor to the dish.
- Prepare the sauce base: In a large bowl, combine the beef broth, Worcestershire sauce, and heavy cream. This mixture forms the creamy, savory sauce that will infuse the ribs during slow cooking.
- Add fresh herbs: Stir the chopped fresh herbs into the broth mixture to introduce bright, herbal notes that enhance the richness of the dish.
- Slow cook: Place the seared short ribs into a slow cooker and pour the creamy herb sauce over them. Cover and cook on low heat for 7-8 hours until the ribs are incredibly tender and falling off the bone.
- Thicken the sauce (optional): If you prefer a thicker gravy, mix the flour or cornstarch with a little water to create a slurry. Stir it into the sauce just before serving and let it simmer until it thickens and bubbles.
- Serve and enjoy: Carefully remove the ribs from the slow cooker and arrange them on a serving platter. Drizzle the creamy herb sauce generously over the ribs. Serve immediately with sides like mashed potatoes or rice for a hearty meal.
Notes
- For best results, use bone-in short ribs for richer flavor and tenderness.
- Make sure to brown the ribs properly; this step adds essential depth of flavor to the final dish.
- Adjust cooking times depending on your slow cooker’s heat settings and rib thickness.
- Fresh herbs can be swapped with dried herbs if fresh are unavailable, but reduce quantity by half.
- To make the sauce gluten-free, use cornstarch instead of flour for thickening.
- Leftovers taste even better the next day as flavors continue to meld.
