Let me tell you, there’s something truly magical about the way short ribs braise low and slow until they’re falling-off-the-bone tender and swimming in a luscious, creamy herb sauce. This recipe came about after one of those “let’s see what happens” nights in my kitchen — you know, when you throw a few herbs in a pan, add cream, and suddenly you’ve made something so good you want to call your family just to brag. The rich aroma, the velvety texture, and the way the herbs brighten every bite make this dish the ultimate comfort food that still feels a little fancy. Trust me, it’s easier to make than you think but tastes like you spent hours on it!
Quick Facts
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Ingredients
For the Main Dish:
3 pounds beef short ribs, bone-in
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 cup dry white wine
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon black pepper
2 sprigs fresh rosemary
3 sprigs fresh thyme
For the Creamy Herb Sauce:
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
How I Make It
Step 1:
Heat the olive oil in a large Dutch oven over medium-high heat. Pat the short ribs dry with paper towels and season generously with salt and pepper. Brown the ribs on all sides until they have a deep, golden crust—this step locks in flavor, so don’t rush it! Set them aside on a plate.
Step 2:
In the same pot, add the chopped onion and sauté for about 5 minutes until soft and translucent, then stir in the garlic and cook for another 30 seconds until fragrant. Sprinkle in the tomato paste and cook, stirring constantly, for 2 minutes to deepen the flavor.
Step 3:
Pour in the white wine to deglaze the pan, scraping up all those tasty browned bits from the bottom. Let it simmer for 3-4 minutes to reduce slightly.
Step 4:
Return the browned ribs to the pot, nestling them into the onion and wine mixture. Add the beef broth, rosemary, and thyme. Bring everything to a gentle simmer, then cover tightly and transfer to a 325°F oven.
Step 5:
Braise the ribs for about 2 to 2½ hours, or until the meat is super tender and practically falling off the bone. Check occasionally and add a splash of extra broth if it looks too dry.
Step 6:
Remove the ribs and herbs from the pot and keep warm. Strain the braising liquid if desired, then return it to the stove and stir in the heavy cream, butter, Dijon mustard, and fresh herbs. Let it simmer on low until the sauce thickens to a silky, creamy consistency—about 5 minutes. Then pour it over the ribs before serving.
Variations & Tips
For a smoky twist, add a splash of bourbon to the braising liquid instead of wine.
If you want a thicker sauce, mix 1 teaspoon cornstarch with a little cold water and stir it in at the end.
Use fresh herbs for the sauce whenever possible—they brighten the creaminess beautifully.
Short ribs freeze well—store the cooked ribs and sauce separately for best texture after reheating.
Try serving over buttery mashed potatoes or creamy polenta to soak up all that delicious sauce.
How I Like to Serve It
This dish feels just right on a chilly evening, perfect paired with soft mashed potatoes and roasted root vegetables. If you’re having friends over, a simple green salad with a lemon vinaigrette balances out the richness beautifully. Bonus points if you serve it with a glass of the same wine you cooked with—it ties everything together!
Notes
Store leftovers covered in the fridge for up to 3 days; reheat gently to keep the sauce creamy.
If you want to skip the oven, you can braise on low on the stovetop, but you’ll need to simmer for closer to 3 hours.
Closing: This recipe reliably turns a humble cut of meat into a comforting, elegant dinner that feels like a warm hug after a long day.
