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Braised Short Ribs in Creamy Herb Sauce

This comforting dish features tender, fall-off-the-bone beef short ribs in a luscious creamy herb sauce, perfect for weeknight dinners and impressing guests.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pounds beef short ribs
  • to taste Salt and pepper
  • 2 tablespoons olive oil For searing
  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth Can substitute with chicken or vegetable broth
  • 1 cup cream or half-and-half
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh parsley, chopped For garnish and flavor
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh chives, chopped

Method
 

Preparation
  1. Pat the beef short ribs dry with a paper towel and season generously with salt and pepper.
  2. In a large, heavy-bottomed pot, heat olive oil over medium-high heat.
  3. Add the short ribs and sear them on all sides until they develop a lovely brown crust.
Cooking
  1. Remove the ribs and set them aside.
  2. In the same pot, sauté the chopped onions and carrots until they soften, then add minced garlic and cook for another minute.
  3. Pour in the beef broth, scraping up any brown bits stuck to the bottom of the pot.
  4. Return the short ribs to the pot, bring it to a light simmer, and then cover.
  5. Let the ribs braise low and slow for about 3 hours.
Sauce and Serving
  1. Once the ribs are tender, remove them from the pot and keep them warm.
  2. Stir in the cream (or half-and-half) and Dijon mustard into the pot, followed by the fresh herbs.
  3. Let the sauce thicken slightly before serving.
  4. Plate the ribs, spoon over the creamy herb sauce, and garnish with fresh parsley.

Notes

This dish thrives on low and slow cooking. It can be made ahead and reheated for better flavor. If the sauce ends up lumpy, it adds to the dish's rustic charm.