Description
This Slow-Braised Beef Short Ribs with Creamy Herb Sauce recipe delivers tender, fall-off-the-bone beef simmered in a savory red wine and herb braise, finished with a luxurious creamy sauce. Perfect for hearty dinners, cozy weekends, or impressive gatherings. A must-try comfort food meal.
Ingredients
4 to 5 lbs beef short ribs
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup red wine
3 cups beef broth
2 bay leaves
3 sprigs fresh thyme
1 cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
Instructions
1. Season the beef short ribs with salt and pepper.
2. Heat olive oil in a Dutch oven and sear ribs on all sides until browned. Remove and set aside.
3. Add chopped onion to the pot and cook until softened. Add garlic and tomato paste; stir and cook until aromatic.
4. Pour in red wine, scraping up browned bits, then add broth, bay leaves, and thyme. Return ribs to pot.
5. Cover and braise at 325°F for 2.5 to 3 hours, until meat is fork-tender.
6. For the sauce, heat cream, Dijon mustard, parsley, and chives in a saucepan until warm and slightly thickened.
7. Serve ribs with herb sauce drizzled over top. Garnish with extra herbs if desired.
Notes
Use bone-in short ribs for best flavor and texture.
Don’t rush the searing step — that crust builds flavor.
Let ribs rest for 10 minutes before serving so juices redistribute.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approx. 1 short rib with sauce)
- Calories: 580
- Sugar: 3g
- Sodium: 740mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 140mg