As the rich aroma of beef simmering gently filled my kitchen, it struck me that this experience was more than just dinner—this was comfort on a plate. Preparing Slow-Braised Beef Short Ribs with Creamy Herb Sauce transports me to cozy gatherings around the table, where stories are shared and laughter echoes. The magic of this recipe lies not only in its mouthwatering flavors but also in its ability to bring everyone together. With a quick prep time and the allure of fork-tender ribs bathing in a velvety sauce, it’s the perfect way to elevate any weeknight meal or impress guests. Ready to discover how easy it is to create this heartwarming dish? Let's dive in!
What Makes These Short Ribs Special?
Tender, juicy meat: Slow-braising transforms tough short ribs into melt-in-your-mouth morsels that are simply irresistible.
Rich, layered flavors: The combination of red wine, fresh herbs, and a creamy sauce elevates this dish to gourmet status.
Easy preparation: With a straightforward method, you can spend less time in the kitchen and more with your loved ones.
Crowd-pleaser: Perfect for gatherings, this recipe impresses guests and family alike, making it an unforgettable centerpiece.
Versatile sides: Enjoy with mashed potatoes or explore creamy polenta for a delightful twist.
Indulge in this healing comfort food experience that warms the soul—perfect any night of the week!
Slow-Braised Beef Short Ribs Ingredients
• Gather these ingredients to create your flavorful dish!
For the Ribs
• 3–4 lbs bone-in beef short ribs – Bone-in offers incredible flavor and tenderness when slow-braised.
• Kosher salt – Use generously to season the meat well.
• Black pepper – Freshly cracked enhances the overall taste profile.
• 2 tablespoons olive oil – Ideal for searing to lock in the juices.
For the Braise
• 1 large yellow onion, finely chopped – Adds sweetness and depth of flavor.
• 4 cloves garlic, minced – Fresh garlic brings a aromatic kick.
• 2 tablespoons tomato paste – Introduces richness and a hint of acidity.
• 1 cup dry red wine – Opt for a wine you enjoy drinking, as it enhances the sauce.
• 2 cups beef broth – For a robust flavor base.
• 2 sprigs fresh thyme – Infuses a lovely herbal note during cooking.
• 2 sprigs fresh rosemary – Offers earthy aromas that complement the beef.
• 2 bay leaves – Essential for a warm, aromatic depth.
For the Creamy Herb Sauce
• 1 cup heavy cream – Creates a luscious, velvety texture.
• 1 tablespoon butter – Adds richness to the sauce.
• 2 cloves garlic, minced – Fresh garlic enhances the sauce's flavor.
• 1 teaspoon Dijon mustard – Gives a subtle tang that balances the creaminess.
• 1 tablespoon all-purpose flour – Acts as a thickening agent for the sauce.
• 2 teaspoons fresh sage, chopped – Offers a unique, earthy flavor.
• 1 teaspoon fresh thyme leaves – Complements the creaminess with more herbal notes.
• Salt to taste – Adjust seasoning for the perfect finish.
For the Mashed Potatoes
• 2 lbs Yukon gold potatoes, peeled and chopped – Creamy and buttery, perfect for mashing.
• 4 tablespoons unsalted butter – For added richness and flavor.
• ½ cup heavy cream or milk – Ensures a smooth, creamy mash.
• Salt to taste – Season well for optimal flavor.
Prepare all these ingredients to enjoy a wonderful meal of Slow-Braised Beef Short Ribs with Creamy Herb Sauce!
Step‑by‑Step Instructions for Slow-Braised Beef Short Ribs with Creamy Herb Sauce
Step 1: Prepare the Short Ribs
Start by taking 3-4 lbs of bone-in beef short ribs out of the refrigerator and letting them come to room temperature for about 30 minutes. Pat the ribs dry with paper towels, then generously season all sides with kosher salt and freshly cracked black pepper to enhance the flavor of these Slow-Braised Beef Short Ribs.
Step 2: Sear the Ribs
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, sear the seasoned short ribs, turning occasionally, until they are deeply browned on all sides, which should take about 8-10 minutes. Remove the ribs from the pot and set them aside on a plate while keeping the drippings in the pot for the next steps.
Step 3: Sauté Aromatics
In the same pot, add 1 large finely chopped yellow onion and sauté over medium heat until softened, approximately 5 minutes. Stir in 4 minced garlic cloves and cook for an additional minute, followed by 2 tablespoons of tomato paste. Cook until fragrant and caramelized, about 2 minutes, which will add depth to your Slow-Braised Beef Short Ribs' flavor.
Step 4: Deglaze the Pot
Pour in 1 cup of dry red wine to deglaze the pot, scraping up all the flavorful browned bits from the bottom with a wooden spoon. Allow the wine to simmer for 3-4 minutes, reducing slightly, which will enhance the sauce and enrich the braising liquid for your short ribs.
Step 5: Add the Braising Ingredients
Once the wine has reduced, add 2 cups of beef broth, along with 2 sprigs of fresh thyme, 2 sprigs of fresh rosemary, and 2 bay leaves. Return the seared ribs to the pot, positioning them to be partially submerged in the aromatic liquid, which will ensure even flavor throughout the braising process.
Step 6: Braise the Ribs
Cover the Dutch oven and transfer it to a preheated oven set to 325°F (160°C). Allow the ribs to braise for 2.5 to 3 hours, or until they are fork-tender and the meat is falling off the bone. Check for doneness occasionally, as oven temperatures may vary, ensuring that your Slow-Braised Beef Short Ribs are perfectly cooked.
Step 7: Prepare the Mashed Potatoes
While the ribs are braising, bring a large pot of salted water to a boil and add 2 lbs of peeled and chopped Yukon gold potatoes. Cook until the potatoes are tender, around 15-20 minutes. Drain well, then mash the potatoes with 4 tablespoons of unsalted butter, ½ cup of heavy cream or milk, and season with salt to taste for a creamy side dish.
Step 8: Make the Creamy Herb Sauce
Once the ribs are cooked, carefully remove them from the Dutch oven and set aside. Strain the braising liquid through a fine sieve into a bowl. In a saucepan, melt 1 tablespoon of butter over medium heat and sauté 2 minced garlic cloves until fragrant. Sprinkle in 1 tablespoon of all-purpose flour and cook for 1-2 minutes to create a roux for your creamy sauce.
Step 9: Combine for the Sauce
Gradually whisk in 1½ cups of the strained braising liquid along with 1 cup of heavy cream, bringing the mixture to a simmer. Continue cooking until the sauce thickens, stirring occasionally, and then stir in 1 teaspoon of Dijon mustard, 2 teaspoons of chopped fresh sage, and 1 teaspoon of fresh thyme leaves. Adjust the seasoning with salt to enhance the flavors.
Step 10: Serve and Enjoy
To serve your delightful Slow-Braised Beef Short Ribs, place a generous spoonful of the creamy herb sauce over the ribs atop a bed of fluffy mashed potatoes. For an extra touch, garnish with fresh herbs. This comforting dish will surely become a family favorite at your dinner table!
Slow-Braised Beef Short Ribs Variations
Feel free to explore and customize your Slow-Braised Beef Short Ribs with Creamy Herb Sauce and make it your own!
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Dairy-Free: Substitute heavy cream with coconut cream for a light, nutty flavor and a dairy-free option.
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Wine-Free: Use additional beef broth instead of red wine for a completely alcohol-free version without sacrificing richness.
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Spicy Kick: Add red pepper flakes or a splash of hot sauce while cooking for a delightful heat that elevates the flavor.
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Herb Swap: Experiment with different herbs like oregano or basil to craft a unique flavor profile that suits your palate.
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Root Veggie Boost: Incorporate parsnips or carrots alongside the Yukon gold potatoes for additional sweetness and texture in your mash.
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Smoky Twist: Use smoked paprika in the sauce to bring an exciting, smoky flavor depth that complements the beef beautifully.
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Umami Boost: Mix in a couple of tablespoons of soy sauce or Worcestershire sauce for an extra umami punch in your braising liquid.
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Creamy Alternatives: For a lighter twist, replace heavy cream with Greek yogurt in the sauce for a tangy, creamy texture without all the calories.
Expert Tips for Slow-Braised Beef Short Ribs
Perfect Seasoning: Use generous amounts of kosher salt and freshly cracked black pepper to enhance the flavors of your Slow-Braised Beef Short Ribs.
Searing Matters: Don’t rush the searing process; it builds a rich, deep flavor in the dish. Make sure the ribs are well-browned before braising.
Braising Liquid: Always taste the braising liquid before adding the ribs. Adjust seasoning to ensure balanced flavor; this sets the foundation for the sauce.
Oven Temperature: Keep an eye on the oven temperature and braising time to avoid overcooking; you want the ribs fork-tender, not falling apart.
Sauce Thickness: If your creamy herb sauce seems too thin, let it simmer longer to thicken. A consistent stir will help avoid lumps and promote creaminess.
Make-Ahead Option: These Slow-Braised Beef Short Ribs taste even better the next day! Store leftovers properly and reheat gently for a delicious second serving.
How to Store and Freeze Slow-Braised Beef Short Ribs
Fridge: Store any leftovers in an airtight container for up to 3 days. The flavors will deepen, making them even more delicious upon reheating.
Freezer: Freeze the cooked ribs and sauce together in airtight containers for up to 3 months. Allow them to cool completely before freezing to maintain quality.
Reheating: Thaw overnight in the fridge before reheating. Gently warm in the oven or on the stovetop over low heat to retain tenderness and flavor.
Sauce Storage: If storing the sauce separately, place it in a jar in the fridge for up to 5 days or freeze it for up to 3 months for later use.
Make Ahead Options
These Slow-Braised Beef Short Ribs with Creamy Herb Sauce are perfect for meal prep enthusiasts! You can sear the short ribs and prepare the braising liquid up to 24 hours in advance, storing it in the refrigerator to enhance flavor and tenderness. Simply cover the pot tightly to prevent any browning or drying out. You can also make the creamy herb sauce up to 3 days ahead and reheat it gently on the stove—this way, flavors develop even further. When ready to cook, follow the braising steps, adding the ribs to the pot, and then serve over mashed potatoes for a comforting meal that saves you time on busy weeknights!
What to Serve with Slow-Braised Beef Short Ribs with Creamy Herb Sauce
Creating the perfect meal is all about balance, and these succulent beef short ribs paired with creamy herb sauce invite delightful side dishes to create a feast.
- Creamy Mashed Potatoes: The buttery, rich mashed potatoes soak up the savory sauce, creating a heavenly bite.
- Buttered Egg Noodles: Their silky texture and subtle flavor complement the boldness of the ribs wonderfully.
- Garlic Bread: Crunchy and buttery, it’s perfect for soaking up that delicious creamy sauce left on your plate.
- Steamed Green Beans: Their crispness adds a fresh, vibrant contrast to the savory depth of the beef.
- Roasted Brussels Sprouts: The slightly sweet, caramelized notes from roasting bring out more flavor in the dish.
- Salad with Vinaigrette: A light, tangy salad cuts through the richness of the short ribs, refreshing your palate.
- Red Wine: A glass of the same dry red wine used in cooking enhances the meal's flavors and elevates your dining experience.
- Chocolate Mousse: This rich, silky dessert is a luxurious way to finish off your meal, pairing beautifully with the beef’s deep flavors.
Slow-Braised Beef Short Ribs with Creamy Herb Sauce Recipe FAQs
What is the best type of beef short ribs to use?
Absolutely! I recommend using bone-in beef short ribs, as they provide incredible flavor and tenderness when slow-braised. Bones release collagen during cooking, which enriches the meat and sauce with a deliciously deep taste.
How long can I store the leftovers in the fridge?
Very good question! Store any leftovers of the Slow-Braised Beef Short Ribs in an airtight container in the fridge for up to 3 days. The flavors will actually deepen over time, making your next meal even more scrumptious!
Can I freeze this dish for later?
Yes, indeed! To freeze, allow the cooked ribs and sauce to cool completely. Then, place them in airtight containers or freezer bags—make sure to remove as much air as possible. They can be stored in the freezer for up to 3 months. When you're ready to enjoy them, simply thaw overnight in the fridge and reheat gently.
What if the ribs are tough after braising?
No worries! If your Slow-Braised Beef Short Ribs are still tough after the initial cooking time of 2.5 to 3 hours, simply return them to the oven for an additional 30 minutes to 1 hour. Braising is a forgiving process, and giving them more time in the flavorful liquid will help them become tender and delicious. Check for doneness frequently by using a fork; they should easily shred apart when cooked properly.
Are there any dietary considerations I should keep in mind?
Absolutely! If you're cooking for someone with specific dietary needs, remember that beef is a common allergen, so always check with your guests beforehand. You can substitute bone-in beef short ribs with boneless if preferred, but make sure to adjust the cooking time to avoid overcooking. This dish is not pet-friendly due to the ingredients and should not be shared with furry friends.
How can I make this recipe dairy-free?
If you're looking to make the Slow-Braised Beef Short Ribs dairy-free, you can substitute the heavy cream in both the herb sauce and mashed potatoes with a non-dairy alternative like coconut cream or almond milk. For the mashed potatoes, using olive oil instead of butter can also provide a delicious creaminess without dairy. Adjust the seasonings as needed for a perfect flavor balance!
Indulgent Slow-Braised Beef Short Ribs with Creamy Herb Sauce
Ingredients
Equipment
Method
- Step 1: Prepare the Short Ribs. Start by taking 3-4 lbs of bone-in beef short ribs out of the refrigerator and letting them come to room temperature for about 30 minutes. Pat the ribs dry with paper towels, then generously season all sides with kosher salt and freshly cracked black pepper to enhance the flavor of these Slow-Braised Beef Short Ribs.
- Step 2: Sear the Ribs. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, sear the seasoned short ribs, turning occasionally, until they are deeply browned on all sides, which should take about 8-10 minutes. Remove the ribs from the pot and set them aside on a plate while keeping the drippings in the pot for the next steps.
- Step 3: Sauté Aromatics. In the same pot, add 1 large finely chopped yellow onion and sauté over medium heat until softened, approximately 5 minutes. Stir in 4 minced garlic cloves and cook for an additional minute, followed by 2 tablespoons of tomato paste. Cook until fragrant and caramelized, about 2 minutes, which will add depth to your Slow-Braised Beef Short Ribs' flavor.
- Step 4: Deglaze the Pot. Pour in 1 cup of dry red wine to deglaze the pot, scraping up all the flavorful browned bits from the bottom with a wooden spoon. Allow the wine to simmer for 3-4 minutes, reducing slightly, which will enhance the sauce and enrich the braising liquid for your short ribs.
- Step 5: Add the Braising Ingredients. Once the wine has reduced, add 2 cups of beef broth, along with 2 sprigs of fresh thyme, 2 sprigs of fresh rosemary, and 2 bay leaves. Return the seared ribs to the pot, positioning them to be partially submerged in the aromatic liquid, which will ensure even flavor throughout the braising process.
- Step 6: Braise the Ribs. Cover the Dutch oven and transfer it to a preheated oven set to 325°F (160°C). Allow the ribs to braise for 2.5 to 3 hours, or until they are fork-tender and the meat is falling off the bone. Check for doneness occasionally, as oven temperatures may vary, ensuring that your Slow-Braised Beef Short Ribs are perfectly cooked.
- Step 7: Prepare the Mashed Potatoes. While the ribs are braising, bring a large pot of salted water to a boil and add 2 lbs of peeled and chopped Yukon gold potatoes. Cook until the potatoes are tender, around 15-20 minutes. Drain well, then mash the potatoes with 4 tablespoons of unsalted butter, ½ cup of heavy cream or milk, and season with salt to taste for a creamy side dish.
- Step 8: Make the Creamy Herb Sauce. Once the ribs are cooked, carefully remove them from the Dutch oven and set aside. Strain the braising liquid through a fine sieve into a bowl. In a saucepan, melt 1 tablespoon of butter over medium heat and sauté 2 minced garlic cloves until fragrant. Sprinkle in 1 tablespoon of all-purpose flour and cook for 1-2 minutes to create a roux for your creamy sauce.
- Step 9: Combine for the Sauce. Gradually whisk in 1½ cups of the strained braising liquid along with 1 cup of heavy cream, bringing the mixture to a simmer. Continue cooking until the sauce thickens, stirring occasionally, and then stir in 1 teaspoon of Dijon mustard, 2 teaspoons of chopped fresh sage, and 1 teaspoon of fresh thyme leaves. Adjust the seasoning with salt to enhance the flavors.
- Step 10: Serve and Enjoy. To serve your delightful Slow-Braised Beef Short Ribs, place a generous spoonful of the creamy herb sauce over the ribs atop a bed of fluffy mashed potatoes. For an extra touch, garnish with fresh herbs. This comforting dish will surely become a family favorite at your dinner table!
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