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