Braised short ribs in creamy herb sauce are the ultimate comfort food! These tender, juicy ribs soak up a rich sauce made with fresh herbs and cream that just makes your taste buds dance.
I love letting them cook low and slow; the smell fills the house and makes everyone a little more cheerful! A side of mashed potatoes is perfect to soak up that yummy sauce—delish!
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish. Look for well-marbled ribs for more flavor. If you’re in a pinch, you could use beef chuck or brisket, but the texture might differ slightly.
Red Wine: I love using a dry red wine like Cabernet Sauvignon or Merlot. If wine isn’t an option, you could replace it with more beef broth or a splash of balsamic vinegar for acidity.
Heavy Cream: This adds richness to the sauce, but if you’re looking for a lighter option, half-and-half or even coconut milk can work, though the flavor will change somewhat.
Mushrooms: Cremini or shiitake mushrooms provide a nice flavor. However, button mushrooms or even canned mushrooms can be used if that’s what you have on hand.
How Do I Achieve Perfectly Braised Short Ribs?
Braising is all about low and slow cooking, which makes the meat tender and full of flavor. Follow these steps for the best results:
- Start by seasoning the short ribs generously. This helps the flavor penetrate the meat.
- Searing the ribs creates a nice crust and holds in juices, so don’t skip this step!
- Make sure to scrape the pot after adding wine to get those tasty bits stuck on the bottom; they add depth to your sauce.
- Keep the pot covered while braising in the oven. This traps moisture and enhances tenderness.
How to Make Braised Short Ribs In Creamy Herb Sauce
Ingredients You’ll Need:
For the Braised Short Ribs:
- 3 lbs beef short ribs
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
For the Creamy Herb Sauce:
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped
- 1 cup mushrooms, sliced (such as cremini or shiitake)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and approximately 3 hours to cook in the oven. The result is tender and flavorful short ribs in a creamy herb sauce that you will love!
Step-by-Step Instructions:
1. Prepping the Ribs:
First, preheat your oven to 325°F (160°C). While that’s heating up, season the short ribs generously with salt and pepper. This will help enhance the flavors of the meat.
2. Searing the Ribs:
In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs and sear them on all sides until they’re beautifully browned, about 3-4 minutes per side. Once they’re done, carefully remove the ribs and set them aside.
3. Cooking the Base:
In the same pot with the delicious drippings, add the diced onion. Sauté it until it’s translucent, which will take about 5 minutes. Next, toss in the minced garlic and cook for another minute until you can smell its wonderful aroma.
4. Adding Liquids:
Stir in the tomato paste, then add the red wine, scraping up any browned bits from the bottom of the pot for extra flavor. Let the wine simmer for about 5 minutes to reduce a little.
5. Braising the Ribs:
Now, add the beef broth along with the thyme, rosemary, and bay leaf. Place the seared short ribs back into the pot. Bring everything to a simmer, cover the pot with a lid, and transfer it to your preheated oven. Let it braise for about 3 hours, or until the meat is tender and falls off the bone.
6. Making the Sauce:
Once the short ribs are very tender, carefully remove them from the pot and set aside. Strain the braising liquid to discard any solids and return the liquid to the pot. Over medium heat, stir in the heavy cream, bringing the sauce to a gentle simmer. Cook it for about 5-10 minutes, until it thickens slightly.
7. Finishing Touches:
In a separate skillet, sauté the sliced mushrooms until they’re golden brown, which should take about 5 minutes. Stir the cooked mushrooms into the creamy herb sauce, along with the freshly chopped parsley for a burst of flavor.
8. Serving:
Serve the braised short ribs over a bed of creamy mashed potatoes or polenta. Be sure to top each dish generously with the creamy herb sauce and mushrooms. Enjoy your delicious creation!
Can I Use Different Cuts of Meat for This Recipe?
Absolutely! While beef short ribs provide rich flavor and tenderness, you can substitute with chuck roast or brisket. Just be aware that cooking times may vary; check for tenderness before serving, as these cuts may need less or more time in the oven.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, you can substitute with additional beef broth or grape juice mixed with a splash of vinegar for acidity. This will help maintain the depth of flavor without the alcohol.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the short ribs and sauce in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.
Can I Make This Recipe Ahead of Time?
Yes! You can braise the short ribs a day in advance and let them cool in the braising liquid. Simply refrigerate overnight, then reheat gently on the stove over low heat. This can also enhance the flavors!
