Tender braised short ribs cooked to perfection in a creamy herb sauce are a true comfort dish. The meat is melt-in-your-mouth delicious and full of flavor!
I love serving these with mashed potatoes or bread to soak up all that creamy sauce. Trust me, your taste buds will thank you for this cozy meal! 😋
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish, providing rich flavor. If you can’t find short ribs, chuck roast or beef shanks can be a good alternative, though they will change the overall texture.
Red Wine: This adds depth to the sauce. If you prefer not to use wine, simply substitute with additional beef broth or grape juice for a tangy twist.
Heavy Cream: This gives the sauce its creamy consistency. For a lighter option, you could use half-and-half or even a good quality coconut milk for a dairy-free version.
Fresh Herbs: Fresh thyme and rosemary provide an aromatic flavor, but dried herbs work well too. Just remember that dried herbs are more concentrated, so use about a third of the amount.
How Do I Achieve Perfectly Tender Braised Short Ribs?
The key to tender short ribs lies in the slow braising process. Low and slow cooking allows the connective tissues to break down, resulting in melt-in-your-mouth beef. Follow these steps:
- Start by searing the short ribs on medium-high heat until browned. This step adds flavor through caramelization.
- After searing, soften your vegetables (onions, carrots, celery) for extra flavor. Don’t rush, give them about 5 minutes.
- When adding wine, let it reduce to concentrate the flavors. This adds a rich depth to your sauce.
- Cover the pot tightly while braising in the oven. This traps moisture and keeps the ribs humid.
- Check for tenderness after 2.5 hours; they should be falling off the bone but still hold their shape.
With these tips, your braised short ribs will turn out perfectly tender and flavorful every time!
Tender Braised Short Ribs in Creamy Herb Sauce
Ingredients You’ll Need:
For the Short Ribs:
- 4 lbs beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil
For the Vegetables:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
For the Sauce:
- 2 cups beef broth
- 1 cup dry red wine (optional, can substitute with extra broth)
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
- 1 bay leaf
- 1 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time and 2.5 to 3 hours of braising time in the oven. So, set aside at least 3 hours to make this delicious dish! The hands-on time is short, and then you can relax while it cooks low and slow.
Step-by-Step Instructions:
1. Preheat and Season:
Start by preheating your oven to 325°F (160°C). While the oven is heating, season the short ribs generously on all sides with salt and freshly ground black pepper. This helps enhance the flavor of the meat.
2. Sear the Ribs:
In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the short ribs in batches and sear them for about 3-4 minutes on each side, or until they are nicely browned. Once browned, remove the ribs and set them aside on a plate.
3. Cook the Vegetables:
In the same pot, add the chopped onion, diced carrots, and diced celery. Stir and cook for about 5 minutes until the vegetables are softened. Don’t rush this step; it adds great flavor to your dish!
4. Add Garlic and Flour:
Next, add the minced garlic and cook for another minute until it’s fragrant. Then, sprinkle the flour over your vegetable mixture and stir well to combine. Cook for an additional 1-2 minutes to eliminate any raw flour taste and create a base for the sauce.
5. Deglaze the Pot:
Slowly add the red wine (if using), scraping the bottom of the pot with a wooden spoon to lift any browned bits. Let it reduce for about 3 minutes. This step is essential to deepen the flavors in your sauce.
6. Add Broth and Herbs:
Stir in the beef broth, thyme, rosemary, and the bay leaf. Mix well to combine everything evenly.
7. Braise the Short Ribs:
Return the short ribs to the pot, making sure they are submerging halfway in the liquid. Cover the pot tightly and place it in the preheated oven. Braise for 2.5 to 3 hours, or until the ribs are very tender and falling off the bone.
8. Make the Creamy Sauce:
Once done, carefully remove the ribs from the pot and keep them warm on a plate. Discard the bay leaf. Stir in the butter and heavy cream into the braising liquid on the stove, simmering on medium heat for about 5-7 minutes until the sauce thickens slightly. Taste and adjust the seasoning with salt and pepper as needed.
9. Combine and Serve:
Return the short ribs to the pot to warm through in the creamy herb sauce. Just before serving, sprinkle with fresh parsley for a touch of color. Serve hot with mashed potatoes, roasted vegetables, or crusty bread to soak up that delicious sauce!
Enjoy your tender, flavorful braised short ribs in rich creamy herb sauce! Your taste buds are in for a treat! 🍽️
Frequently Asked Questions (FAQ)
Can I Use Bone-In or Boneless Short Ribs?
Both can work well! Bone-in short ribs are more traditional and add extra flavor during cooking. Boneless short ribs will be a bit easier to serve but might have slightly different texture. Choose based on your preference!
Is There a Substitute for Heavy Cream?
Absolutely! If you’re looking for a lighter option, you can use half-and-half or whole milk. For a dairy-free choice, try coconut cream or unsweetened almond milk thickened with a little cornstarch.
Can I Freeze the Leftovers?
Yes, you can freeze leftover braised short ribs! Store them in an airtight container for up to 3 months. To reheat, thaw overnight in the fridge and then warm gently on the stove over low heat.
How Can I Adjust the Seasoning in the Sauce?
Taste the sauce once it thickens, and feel free to adjust seasoning with more salt, pepper, or fresh herbs. If the sauce is too rich, you can brighten it up with a splash of lemon juice or vinegar.
