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Slow-Braised Short Ribs with Velvety Herb Sauce

A comforting and rich dish featuring tender short ribs slow-braised to perfection, complemented by a fresh and velvety herb sauce.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Short Ribs
  • 4 lbs bone-in beef short ribs
  • Salt and pepper to taste Salt and pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 cups red wine the good stuff, because you deserve it!
  • 4 cups beef broth
  • 1 tablespoon tomato paste
  • 2 teaspoons dried thyme
  • 2 leaves bay leaves
For the Velvety Herb Sauce
  • 1 cup fresh basil leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup pine nuts or walnuts if you’re feeling quirky
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • Salt and pepper to taste Salt and pepper

Method
 

Preparation
  1. Start by generously seasoning your short ribs with salt and pepper. Let them sit for about 15 minutes to soak in all those flavors.
  2. Heat your olive oil in a large pot or Dutch oven over medium-high heat. Once nice and hot, brown the short ribs on all sides (about 4-5 minutes per side). Don’t scrimp on this step—those browned bits are like flavor gold! Once seared, transfer them to a plate and set aside.
  3. In the same pot, toss in your diced onion, carrots, and celery. Sauté for about 5-7 minutes until the veggies soften and the kitchen starts to smell irresistible. Add the garlic and cook for an additional minute.
  4. Pour in the red wine to deglaze the pan, scraping all those glorious bits from the bottom. Bring it to a simmer and let the wine reduce by half—this should take around 10 minutes.
Simmering
  1. Return the short ribs to the pot along with the beef broth, tomato paste, thyme, and bay leaves. Bring everything to a gentle boil before reducing the heat to low. Cover your pot and let it simmer for about 2 1/2 to 3 hours, or until the beef is fork-tender and practically begging to fall off the bone.
Herb Sauce
  1. In a food processor, combine basil, parsley, pine nuts, and Parmesan. Pulse until finely chopped, then slowly drizzle in the olive oil until you reach a silky consistency. Season with salt and pepper to your liking.
  2. Once the short ribs are done, remove them from the pot. Skim any excess fat from the surface of the sauce, then strain it if desired to create a smooth finish.
  3. Serve the short ribs drizzled with the velvety herb sauce.

Notes

Make It Ahead: This dish is like a fine wine; it only gets better with time! Prepare the short ribs a day in advance, let them chill overnight, and simply reheat before serving. Don’t Stress About Presentation: If your sauce isn’t perfect-looking, embrace its rustic charm. Chef’s secret: it’s all about the taste! Serving Suggestions: Pair your short ribs with creamy mashed potatoes, polenta, or a light side salad to balance the richness.