Tender Braised Short Ribs in a Rich Creamy Herb Sauce is an elegant, slow-cooked dish featuring succulent beef ribs that melt in your mouth, bathed in a luxurious sauce infused with rosemary, thyme, and cream. This hearty, comforting recipe is perfect for special occasions or a cozy weekend meal at home.
Why You’ll Love This Recipe
Deep, Savory Flavor: The slow braising develops rich, beefy flavors enhanced by fresh herbs and aromatic garlic.
Fall-Off-The-Bone Tender: Long, gentle cooking time guarantees meat so tender it practically melts.
Creamy Herb Finish: The addition of cream, rosemary, and thyme transforms the sauce into a decadent final touch.
Impressive Yet Simple: Perfect for entertaining or Sunday dinners, with minimal hands-on time.
Versatile Pairings: Serve over mashed potatoes, buttered noodles, or crusty bread to soak up the sauce.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Bone-in short ribs (about 1.5 kg / 3.3 lbs)
Olive oil
Onion, chopped
Garlic, minced
Beef broth
Heavy cream
Fresh rosemary, chopped
Fresh thyme, chopped
Salt and pepper
Butter
Flour (optional, for thickening)
directions
Preheat the Oven:
Preheat your oven to 160°C (325°F). Pat the short ribs dry and season generously with salt and pepper.
Brown the Short Ribs:
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides for 3–4 minutes per side until browned. Remove and set aside.
Sauté Aromatics:
In the same pot, add the chopped onion and garlic. Sauté for 2–3 minutes until the onions are soft and translucent.
Deglaze and Simmer:
Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Braise:
Return the short ribs to the pot, ensuring they are mostly submerged in the broth. Cover with a lid and transfer to the oven. Braise for 2–3 hours, or until the meat is fork-tender and falling off the bone.
Prepare the Creamy Herb Sauce:
Remove the short ribs from the pot and set aside. Over medium heat, stir in the heavy cream, rosemary, thyme, and butter. Simmer for a few minutes until the sauce is well combined.
Optional Thickening:
If a thicker sauce is desired, whisk in the flour and cook for 2–3 minutes until the sauce thickens.
Finish and Serve:
Return the short ribs to the pot, coating them in the sauce. Serve hot with mashed potatoes, pasta, or bread.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 2.5–3 hours
Total Time: 2.5–3 hours
Calories: 490 kcal per serving
Variations
Wine-Based Braise: Replace 1 cup of the beef broth with dry red wine for deeper flavor.
Mushroom Addition: Sauté sliced mushrooms with the onions for an earthy depth.
No Cream Option: Use sour cream or crème fraîche for a tangier finish.
Herb Variations: Swap thyme and rosemary with sage or tarragon for a different aromatic profile.
storage/reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of broth or cream to refresh the sauce.
Freezing: Freeze cooled short ribs and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make this dish in a slow cooker?
Yes. After searing the ribs and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours. Add the cream and herbs in the last 30 minutes.
Can I use boneless short ribs?
Yes, but bone-in ribs add more flavor and moisture during cooking. Adjust cooking time slightly if using boneless.
What is the best way to thicken the sauce?
Flour is optional. You can also reduce the sauce over low heat or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
What kind of herbs work best?
Fresh rosemary and thyme are ideal, but dried herbs can be used in smaller quantities (½ teaspoon each).
Can I prepare this in advance?
Yes. Braised dishes improve with time. Prepare a day ahead and reheat gently before serving.
What side dishes go well with short ribs?
Mashed potatoes, polenta, egg noodles, or crusty bread are great for soaking up the sauce.
Can I use milk instead of cream?
Not recommended, as milk may curdle and lacks the richness needed for the sauce.
How do I know when the ribs are done?
The meat should be fork-tender and easily pull away from the bone.
Can I double the recipe?
Yes, but use a larger Dutch oven or pot to ensure even braising.
Is it possible to cook this on the stovetop only?
Yes, keep it covered and cook on low for 2.5–3 hours, checking occasionally to prevent burning or drying.
Conclusion
Tender Braised Short Ribs in a Rich Creamy Herb Sauce is a luxurious, comforting dish that’s as impressive as it is delicious. Whether served for a special dinner or a cozy night in, its deep flavors and velvety texture will leave a lasting impression. Pair with your favorite sides and a glass of red wine for a truly satisfying meal.
Tender Braised Short Ribs in a Rich Creamy Herb Sauce
- Total Time: 0 hours
- Yield: 4-servings
Description
These Tender Braised Short Ribs in a Rich Creamy Herb Sauce are fall-off-the-bone delicious. Slowly cooked in a flavorful blend of beef broth, garlic, rosemary, and thyme, then finished with a luxurious cream sauce, this comforting dish is perfect for special occasions or a cozy weekend dinner.
Ingredients
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4 bone-in short ribs (about 1.5 kg / 3.3 lbs)
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1 tablespoon olive oil
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1 onion, chopped
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2 cloves garlic, minced
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2 cups beef broth
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1 cup heavy cream
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1 tablespoon fresh rosemary, chopped
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1 tablespoon fresh thyme, chopped
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Salt and pepper to taste
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2 tablespoons butter
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1 tablespoon flour (optional, for thickening)
Instructions
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Preheat oven to 160°C (325°F).
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Season and brown short ribs in olive oil over medium-high heat, about 3–4 minutes per side. Remove and set aside.
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Sauté onion and garlic in the same pot until translucent, about 2–3 minutes.
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Deglaze with beef broth, scraping up brown bits. Bring to a simmer.
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Return short ribs to pot, cover, and braise in oven for 2–3 hours, until tender.
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Remove ribs, stir in heavy cream, rosemary, thyme, and butter.
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Optional: For a thicker sauce, whisk in flour and simmer for 2–3 minutes.
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Return ribs to sauce and coat evenly. Serve hot with mashed potatoes, rice, or crusty bread.
Notes
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Can be made a day ahead; flavors deepen overnight.
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Substitute fresh herbs with 1 tsp dried if needed.
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Pairs well with a bold red wine or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 2.5–3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American