(Primary Keyword): Braised Short Ribs in Creamy Herb Sauce — A Cozy Dinner to Impress
There’s nothing quite like the slow, comforting hug of a braised beef dinner after a long day. If you’re juggling work, family, and the endless to-do list (hi, fellow multi-tasking heroes), this (Primary Keyword) — Braised Short Ribs in Creamy Herb Sauce — is the kind of recipe that feels fancy but behaves like a weeknight friend: reliable, forgiving, and wildly satisfying. I’m Anna, and along with my sister Patricia, I love turning simple ingredients into dishes that make people smile. Pull up a chair; let’s make your kitchen smell like heaven.
Before we dive in, if you love short ribs and want a quicker, oven-forward version to compare, take a peek at this lovely take on braised beef short ribs for inspiration: braised beef short ribs.
Why You’ll Love This (Primary Keyword)
- Rich, melt-in-your-mouth short ribs simmered in a creamy herb sauce that’s both comforting and elegant.
- Make-ahead friendly: braise in the morning or the day before and reheat; flavors deepen beautifully.
- Great for picky eaters — the sauce is gentle and savory, and the meat is tender enough to please adults and kids alike.
- Perfect for date night, Sunday dinner, or any time you want to look like you put in effort without actually losing a weekend.
What you’ll need (Ingredients — serves 4–6)
- 3–4 lbs bone-in beef short ribs (about 6–8 ribs)
- Kosher salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup dry red wine (optional — or swap for extra beef stock)
- 2 cups low-sodium beef stock
- 1 cup heavy cream
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp butter
- Fresh parsley and chives, chopped, for garnish
- Mashed potatoes, creamy polenta, or buttered egg noodles, for serving
Note: If you prefer a dairy-free sauce, substitute heavy cream with full-fat coconut milk (flavor will differ) or a cashew cream for a similar texture.
Step-by-step: How to make Braised Short Ribs in Creamy Herb Sauce
I keep this method friendly for cooks of all skill levels. Read through once, gather your ingredients, and remember: low-and-slow is the secret to that gorgeous tenderness.
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Prep and season
- Pat the short ribs dry with paper towels. Generously season all sides with salt and pepper. Dry meat sears better — this gives you deeper flavor for the sauce.
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Brown the ribs
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown ribs in batches, 3–4 minutes per side, until nicely caramelized. Don’t crowd the pan; you want a good crust. Transfer ribs to a plate and set aside.
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Build the flavor base
- Reduce heat to medium. Add butter (or a touch more oil) to the pot, then add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes.
- Stir in garlic and tomato paste; cook for 1 minute to wake up the tomato flavor.
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Deglaze the pan
- Pour in the red wine (or 1/2 cup additional beef stock if skipping wine). Scrape up browned bits from the bottom of the pot — that’s pure flavor. Let the wine reduce by about half, 3–5 minutes.
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Add liquids and herbs
- Return short ribs to the pot. Add beef stock, Worcestershire sauce, Dijon mustard, rosemary, thyme, and bay leaves. The liquid should come about halfway up the ribs; add more stock if needed.
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Braise low and slow
- Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven. Cook for 2.5–3 hours, or until the meat is falling-off-the-bone tender. Alternatively, simmer on the stovetop over very low heat for the same time.
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Make the creamy herb sauce
- Carefully remove ribs and set aside, covered to keep warm. Strain the braising liquid into a saucepan, discarding solids. Skim fat from the top if desired (I leave a little for flavor).
- Reduce the liquid over medium-high heat until concentrated and flavorful, about 8–12 minutes.
- Stir in heavy cream and continue to simmer until the sauce coats the back of a spoon. For a thicker sauce, whisk 2 tbsp flour with a splash of cold water to make a slurry and whisk into the sauce. Finish with fresh chopped parsley and chives, and adjust salt and pepper to taste.
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Serve
- Spoon creamy herb sauce onto a bed of mashed potatoes or polenta, nestle a short rib on top, and spoon more sauce over the meat. Garnish with extra herbs. Cue the applause (and the Instagram shot, if you must).
A few notes about timing and tools
- Dutch oven vs. slow cooker: This recipe shines in a Dutch oven or heavy pot because you can brown the meat and reduce the sauce in the same vessel. If you prefer a slow cooker, brown separately, then transfer everything and cook on low for 6–8 hours. Finish by reducing and creaming the sauce on the stovetop.
- Make-ahead magic: Braise the day before, chill overnight, then skim the hardened fat and reheat gently. Flavors often taste better the second day.
- If you want a quicker weeknight version, try browning and then finishing in a pressure cooker (Instant Pot) for around 45–60 minutes; reduce the sauce afterwards for richness.
(Secondary Keywords) in the recipe
Throughout the recipe, you might see ideas and swaps labeled as (Secondary Keywords), like using a slower braise for deeper flavor or substituting heavy cream with a lighter option. These small changes let you adapt the dish to your pantry and preferences.
Practical tips, straight from my kitchen (and heart)
- Don’t rush the sear: that brown crust is flavor gold. If your ribs steam instead of sear, the pan wasn’t hot enough or the meat was too crowded.
- Sauce looking thin? Reduce it a bit longer. Sauce too thick? Whisk in a splash of stock or cream.
- Love herbs but short on fresh ones? Use 1/3 the amount of dried herbs — they’re more concentrated.
- Want the kids to gobble this? Serve over buttery mashed potatoes and cut the ribs into smaller pieces before serving. They’ll call it “meat butter” and you’ll take the compliment.
A little story from my kitchen
One winter Sunday, Patricia and I braised these ribs for a family dinner. My niece, who insists she doesn’t like vegetables, returned for seconds — and then asked for mashed potatoes so she could scoop up "the buttery sauce." That was my proud chef moment: when a simple, comforting meal turns picky eaters into believers. It’s the kind of recipe that makes memories, and sometimes, a little bragging rights.
Serving suggestions and pairings
- Starchy base: mashed potatoes, creamy polenta, egg noodles, or buttered white rice.
- Vegetable sides: roasted Brussels sprouts, sautéed green beans with lemon, or a simple arugula salad to cut the richness.
- Wine pairing: a medium- to full-bodied red like Merlot or Cabernet Sauvignon complements the beef. For a non-alcoholic option, try a robust iced tea or sparkling apple cider.
Want more cozy dinner ideas? If you’re craving soups that soothe and heal, check out this comforting bowl of Anti-Inflammatory Creamy Chicken Soup — it’s one of my winter staples and pairs nicely with slow-cooked mains.
Frequently Asked Questions (FAQs)
Q: Can I use boneless short ribs?
A: Yes. Boneless short ribs work well and will braise slightly faster. Adjust cook time and check for tenderness at about 2 to 2.5 hours.
Q: Can I substitute heavy cream with milk or half-and-half?
A: You can, but the sauce will be thinner and less rich. Half-and-half is a decent compromise. For dairy-free, try canned full-fat coconut milk or cashew cream — flavor will change but texture stays lovely.
Q: How do I store leftovers?
A: Cool to room temperature, then refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of stock or cream. Freeze for up to 3 months; thaw overnight in the fridge before reheating.
Q: Is this recipe freezer-friendly?
A: Absolutely. Freeze the ribs and sauce together in a freezer-safe container. Thaw in the refrigerator overnight and reheat slowly.
Q: Can I make this in an Instant Pot?
A: Yes. Brown the ribs using the sauté function, then pressure cook on high for 45–60 minutes (depending on size). Natural release for best texture. Finish by reducing and adding cream on the stovetop.
Q: How can I make the sauce more herb-forward?
A: Stir in more fresh herbs at the end (parsley, chives, thyme) and consider a small splash of lemon juice to brighten the flavors.
Helpful troubleshooting
- Tough meat after braising? Not all short ribs are equal. If the meat isn’t falling-apart tender, return to the oven for another 30–60 minutes. Patience pays off.
- Sauce too greasy? Chill the braising liquid in the fridge for an hour; the fat will solidify on top and lift off easily.
- Sauce splitting (cream separates)? Reduce the heat and whisk in cream slowly. A splash of the hot braising liquid whisked into the cream before adding can temper it.
Final encouragement
If you’re nervous about making braised short ribs, remember: the most important things are low heat, time, and a good sear. The rest is just delicious detail. This (Primary Keyword) is forgiving, cozy, and just the kind of recipe that gathers people around the table — exactly why I love sharing it with you.
Conclusion
This dish is a celebration of slow cooking and simple comfort. For another take or inspiration, explore this beautiful version: Braised Short Ribs in Creamy Herb Sauce. If you’re curious how others lighten up rich braised meals while keeping deep flavor, check this adaptation here: Creamy Braised Short Ribs – All the Healthy Things. Thanks for cooking with me — may your kitchen be warm and your plate full of good things. (Primary Keyword)
Meta description (150 characters)
(Primary Keyword) is the perfect recipe for busy cooks. Rich, easy, and comforting — creamy herb-braised short ribs that wow with minimal fuss. Try it today!
Braised Short Ribs in Creamy Herb Sauce
Ingredients
Method
- Pat the short ribs dry with paper towels. Generously season all sides with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown ribs in batches, 3–4 minutes per side, until nicely caramelized.
- Transfer ribs to a plate and set aside.
- Reduce heat to medium. Add butter (or more oil) to the pot, then add the chopped onion, carrots, and celery. Cook until softened and starting to brown, about 6–8 minutes.
- Stir in garlic and tomato paste; cook for 1 minute.
- Pour in the red wine (or additional beef stock if skipping wine). Scrape up browned bits from the bottom of the pot. Let the wine reduce by about half, 3–5 minutes.
- Return short ribs to the pot. Add beef stock, Worcestershire sauce, Dijon mustard, rosemary, thyme, and bay leaves. Ensure the liquid covers the ribs halfway.
- Bring to a gentle simmer, cover, and transfer to a 325°F (160°C) oven. Cook for 2.5–3 hours, until the meat is tender.
- Alternatively, simmer on the stovetop over very low heat.
- Carefully remove ribs and keep warm. Strain the braising liquid into a saucepan. Skim fat, if desired.
- Reduce the liquid over medium-high heat until concentrated. Stir in heavy cream and simmer until the sauce coats the back of a spoon.
- For a thicker sauce, whisk flour with a splash of cold water and stir into the sauce. Adjust salt and pepper to taste.
- Spoon creamy herb sauce onto a base of mashed potatoes or polenta, nestle a short rib on top, and spoon more sauce over the meat.
- Garnish with extra herbs.