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

Scale

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)

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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.