If you have been craving a dish that melts in your mouth while offering a rich, comforting flavor experience, this Irresistibly Tender Braised Short Ribs in Creamy Herb Sauce Recipe is going to steal your heart. Imagine beef short ribs cooked slowly until they are perfectly tender, bathed in a luscious herb-infused cream sauce that balances savory, aromatic, and slightly tangy notes perfectly. It’s the kind of meal that feels like a warm hug, ideal for weekend dinners or special occasions when you want to impress without fuss. Once you try this recipe, it might just become your go-to comfort food masterpiece.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the quality of the ingredients. Each item is carefully chosen to build layers of flavor and create the unforgettable texture that makes these braised short ribs so special. From the rich beef ribs to the fresh herbs, every ingredient contributes its magic.
- 3-4 lb beef short ribs: Choose meaty, well-marbled pieces for the best flavor and tenderness.
- 2 tbsp olive oil: Essential for browning the ribs and adding richness to the dish.
- 1 large onion, chopped: Offers natural sweetness and builds depth in the sauce.
- 4 cloves garlic, minced: Adds aromatic goodness that lifts every bite.
- 4 cups beef broth: A flavorful base that ensures your background taste is rich but not salty—low sodium works best.
- 1 cup red wine: Introduces a subtle acidity to brighten the sauce; you can substitute with more broth if you prefer.
- 1 cup heavy cream: Creates the sauce’s signature creamy and velvety texture.
- 1/4 cup fresh herbs, chopped (thyme and parsley): Brings fresh, fragrant notes that complement the richness.
- Salt: Used to taste to enhance flavor, but add carefully if your broth is already salty.
- Pepper: Adds just the right hint of warmth to bring everything together.
How to Make Irresistibly Tender Braised Short Ribs in Creamy Herb Sauce Recipe
Step 1: Brown the Short Ribs
Start by patting your short ribs dry with paper towels—this helps get a nice sear. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the ribs on all sides until they have a deep golden crust; this caramelization is key for that deep flavor. Once browned, transfer them to a plate and set aside.
Step 2: Sauté Onions and Garlic
In the same pot, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. These aromatics form the foundation of the sauce and elevate the meat’s flavor beautifully.
Step 3: Deglaze with Red Wine
Pour in the red wine to deglaze the pot, scrapping up any browned bits stuck to the bottom. This step picks up all the caramelized goodness left from browning the meat and infuses the dish with a lovely acidity. Allow it to reduce for a few minutes until slightly thickened.
Step 4: Add Broth and Herbs, Then Braise
Return the short ribs to the pot and pour in the beef broth, ensuring the ribs are mostly submerged. Stir in half of the fresh herbs, salt, and pepper to taste. Bring everything to a gentle simmer, then cover and transfer to a preheated oven at 325°F (160°C). Let it braise slowly for about 3 hours, or until the meat is irresistibly tender and almost falling off the bone.
Step 5: Finish the Creamy Herb Sauce
Once your ribs are tender, carefully remove them and set aside. Strain the cooking liquid into a saucepan, discard solids if you prefer a silky sauce, then stir in the heavy cream and remaining herbs. Simmer over low heat until the sauce thickens slightly, tasting and adjusting seasoning as needed.
Step 6: Combine and Serve
Place the short ribs back in the pan with your creamy herb sauce, spooning generous amounts over them. Warm through gently, and your deliciously comforting Irresistibly Tender Braised Short Ribs in Creamy Herb Sauce Recipe is ready to wow your guests or family.
How to Serve Irresistibly Tender Braised Short Ribs in Creamy Herb Sauce Recipe
Garnishes
To add fresh color and an additional burst of flavor, sprinkle extra freshly chopped parsley or thyme over the ribs right before serving. A few lemon zest shavings can also brighten the dish and cut through the richness beautifully.
Side Dishes
These luscious ribs pair perfectly with creamy mashed potatoes, buttery polenta, or even a simple buttered egg noodle. Roasted seasonal vegetables or a crisp green salad also provide great textural contrast and freshness alongside the richness of the sauce.
Creative Ways to Present
For an elegant presentation, serve the ribs on a platter with the sauce drizzled artistically and a scattering of microgreens or edible flowers for flair. Individual cast-iron skillets can also make the experience feel rustic and cozy, ideal for impressing dinner guests.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the fridge for up to 3 days. The creamy herb sauce will thicken as it chills, so give it a gentle stir when reheating.
Freezing
This dish freezes quite well if you want to make it in advance. Freeze the ribs and sauce separately for up to 3 months in freezer-safe containers or bags. Thaw overnight in the fridge before reheating slowly to preserve texture and taste.
Reheating
Reheat gently over low heat on the stove, adding a splash of broth or cream if the sauce needs loosening. Avoid microwaving at high power to keep the meat tender and the sauce smooth and creamy.
FAQs
Can I use another cut of beef instead of short ribs?
While short ribs are ideal for their marbling and tenderness when slow-cooked, you can try chuck roast as an alternative. The texture and flavor will be slightly different but still delicious when braised slowly.
Is it necessary to use red wine in this recipe?
Red wine adds a lovely acidity and depth of flavor, but if you prefer not to use alcohol, simply substitute it with an equal amount of beef broth. The dish will still be flavorful and rich.
How do I know when the ribs are cooked perfectly?
You’ll want to cook the ribs until the meat is so tender it easily falls off the bone when touched with a fork. This generally takes about 3 hours of slow braising at low heat.
Can this recipe be made in a slow cooker?
Absolutely! After browning the ribs and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours for tender, flavorful ribs. Add the cream and herbs near the end of cooking.
What herbs work best in the creamy herb sauce?
Fresh thyme and parsley are classics for this dish, providing a bright and earthy contrast to the richness. Feel free to experiment with rosemary or tarragon for a slightly different twist.
Final Thoughts
Cooking the Irresistibly Tender Braised Short Ribs in Creamy Herb Sauce Recipe is like inviting warmth and joy into your kitchen. Its beautiful blend of tender meat and comforting herbs will quickly become a beloved staple on your table. I encourage you to dive into this recipe with confidence—there’s truly nothing like slow-cooked short ribs to make any meal feel special and indulgent. Enjoy every succulent bite!
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Irresistibly Tender Braised Short Ribs in Creamy Herb Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: American
Description
This recipe for Irresistibly Tender Braised Short Ribs in Creamy Herb Sauce offers a rich and flavorful meal where meaty, well-marbled beef short ribs are seared to perfection and slowly braised in a savory red wine and beef broth base. Finished with a luxurious creamy herb sauce featuring fresh thyme and parsley, this dish promises succulent meat and a velvety, aromatic sauce that will impress at any dinner table.
Ingredients
Short Ribs and Braising
- 3–4 lb beef short ribs (choose meaty, well-marbled pieces for the best flavor and tenderness)
- 2 tbsp olive oil (for browning the ribs and enhancing richness)
- 1 large onion, chopped (adds sweetness and depth to the sauce)
- 4 cloves garlic, minced (infuses the dish with aromatic goodness)
- 4 cups beef broth (using low-sodium helps control the saltiness in the dish)
- 1 cup red wine (brings a lovely acidity; substitute with additional broth if desired)
- salt (to taste; brings out the flavors; be cautious if using store-bought broth)
- pepper (to taste; adds a hint of warmth to the sauce)
Creamy Herb Sauce
- 1 cup heavy cream (creates the creamy texture of the sauce)
- 1/4 cup fresh herbs, chopped (such as thyme and parsley)
Instructions
- Prepare the Short Ribs: Pat the beef short ribs dry with paper towels to ensure a good sear. Season generously with salt and pepper on all sides to build flavor.
- Brown the Ribs: Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the short ribs in batches, browning them on all sides until a golden crust forms, about 3-4 minutes per side. Remove and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer gently for 3-4 minutes to reduce slightly and cook off the alcohol.
- Add Broth and Ribs: Return the browned short ribs to the pot and pour in the beef broth, ensuring the ribs are mostly submerged. Bring the liquid to a gentle simmer.
- Braise the Ribs: Cover the pot with a lid and reduce the heat to low. Let the ribs braise gently for 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
- Prepare Creamy Herb Sauce: Remove the short ribs and set aside, keeping them warm. Increase the heat to medium and skim off any excess fat from the surface of the braising liquid. Stir in the heavy cream and fresh chopped herbs. Simmer for 5-7 minutes until the sauce thickens and becomes velvety.
- Serve: Return the short ribs to the creamy herb sauce to reheat briefly and coat with the sauce. Serve hot with mashed potatoes, polenta, or your favorite side dish.
Notes
- For extra depth, marinate the short ribs in red wine and herbs overnight before cooking.
- Use low-sodium beef broth to better control the salt levels in the sauce.
- Fresh herbs like thyme and parsley brighten the flavor—feel free to substitute or add rosemary or sage for variation.
- Leftover braising liquid can be strained and reduced further to use as a gravy.
- For a non-alcoholic version, replace red wine with additional beef broth and a splash of balsamic vinegar for acidity.
