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Braised Short Ribs with Creamy Herb Sauce: A Must-Try!

A delicious recipe for braised short ribs served with a creamy herb sauce, perfect for a comforting meal.
Print Recipe
Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 2 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • Salt and pepper to taste
  • 1 cup heavy cream
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon fresh chives chopped

Method
 

  1. Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and pepper.
  2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 4-5 minutes per side. Remove the ribs and set aside.
  3. In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
  4. Add the beef broth, red wine, tomato paste, thyme, and rosemary to the pot. Bring to a simmer, scraping up any browned bits from the bottom.
  5. Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover with a lid and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
  6. Once cooked, remove the ribs from the pot and set aside. Strain the cooking liquid into a saucepan, discarding the solids. Simmer the liquid over medium heat until reduced by half.
  7. Lower the heat and stir in the heavy cream, parsley, and chives. Cook for an additional 5 minutes until the sauce is thickened. Season with salt and pepper to taste.
  8. Serve the short ribs topped with the creamy herb sauce.

Notes

  • For a richer flavor, add a tablespoon of Worcestershire sauce to the braising liquid.
  • Serve the short ribs over mashed potatoes or polenta for a comforting meal.