Creamy Herb Braised Short Ribs

These Braised Short Ribs in Creamy Herb Sauce are a truly hearty and flavorful delight, perfect for a special occasion or a comforting weekend meal. Tender beef short ribs are slow-braised until meltingly soft and then finished in a luscious creamy herb sauce. This homemade dish is guaranteed to impress.

Keyword Focus: Creamy Herb Braised Short Ribs, Braised Short Ribs Recipe, Creamy Short Ribs, Herb Sauce, Beef Short Ribs, Slow Braised, Comfort Food, Special Occasion.

Recipe Details:

Cuisine: American / French-Inspired
Course: Main Course
Prep Time: 30 minutes
Cook Time: 3-4 hours
Total Time: 3 hours 30 minutes - 4 hours 30 minutes
Yields: 4-6 servings
Dietary Info: Can be gluten-free (check broth and thickener)

Ingredients:

3-4 lbs Beef Short Ribs (bone-in)
2 tablespoons Olive Oil
1 large Onion, chopped
2 Carrots, peeled and chopped
2 Celery Stalks, chopped
4-5 cloves Garlic, minced
1 cup Dry Red Wine (such as Cabernet Sauvignon or Merlot)
2 cups Beef Broth
2 tablespoons Tomato Paste
2 sprigs Fresh Rosemary
3 sprigs Fresh Thyme
1 Bay Leaf
Salt and Freshly Ground Black Pepper to taste
1 cup Heavy Cream
1/4 cup Fresh Parsley, chopped
2 tablespoons Fresh Chives, chopped
1-2 tablespoons Cornstarch (optional, for thickening sauce)
2-4 tablespoons Cold Water (if using cornstarch)

Equipment:

Dutch oven (6-quart or larger)
Large bowl
Tongs
Measuring cups and spoons
Kitchen twine (optional, for tying herbs)

Instructions:

Prepare Short Ribs: Pat the short ribs dry with paper towels and season generously on all sides with salt and pepper.
Sear Short Ribs: Heat the olive oil in the Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the short ribs from the Dutch oven and set aside.
Sauté Vegetables: Add the chopped onion, carrots, and celery to the Dutch oven. Cook over medium heat, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Tomato Paste: Stir in the tomato paste and cook for 1 minute, stirring constantly.
Deglaze: Pour in the red wine and bring to a simmer, scraping the bottom of the Dutch oven to loosen any browned bits. Let the wine simmer for 5-10 minutes, allowing it to reduce slightly.
Add Broth and Herbs: Stir in the beef broth. Tie the rosemary and thyme sprigs together with kitchen twine (this makes them easier to remove later) and add them to the Dutch oven along with the bay leaf. Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid.
Braise: Bring the liquid to a gentle simmer, then cover the Dutch oven tightly with the lid. Transfer the Dutch oven to a preheated oven at 325°F (160°C) and braise for 3-4 hours, or until the short ribs are fork-tender.
Make the Creamy Herb Sauce: Once the short ribs are done, carefully remove them from the Dutch oven and set aside, keeping them warm. Remove and discard the herb bundle and bay leaf from the braising liquid. Skim off any excess fat from the liquid. Place the Dutch oven over medium heat on the stovetop. Pour in the heavy cream and bring to a gentle simmer. Stir in the chopped fresh parsley and chives. If you prefer a thicker sauce, whisk together the cornstarch and cold water in a small bowl, then whisk the slurry into the simmering sauce. Cook, stirring constantly, until the sauce thickens to your desired consistency. Season the sauce with salt and pepper to taste.
Serve: Return the short ribs to the creamy herb sauce in the Dutch oven and heat through. Serve hot with mashed potatoes, polenta, crusty bread, or your favorite side dish to soak up the delicious sauce.