I just braised short ribs in a silky herb sauce that landed on my Favorite Winter Meals list and will make you cancel steak night.

Jump to Recipe

I adore braised short ribs in creamy herb sauce because the meat actually tastes like something that fought for attention and won. The sauce is rich, not cloying, with a hit of cream that tethers the whole thing.

I love serving this for Favorite Winter Meals and when I’m showing off something as Good Dinner Party Meals because people clap with forks. But mostly I make it for myself on nights I want a serious plate of comfort without fluff.

3 to 4 lbs bone in beef short ribs (6 to 8 ribs) sit in that sauce and vanish completely.

Ingredients

Print Recipe (No Advertisments)

Bone-in short ribs, rich meat that’s fall-apart tender and deeply beefy.
Kosher salt, it’s the flavor opener that brings meat to life.
Black pepper, warm bite and slight heat.
Flour, helps form a nice crust when searing.
Vegetable oil, for good browning without fuss.
Onion, sweet base note that fills the sauce.
Carrots, natural sweetness and body to the braise.
Celery, light vegetal backbone and subtle crunch.
Garlic, punchy aromatics that you’ll smell first.
Tomato paste, concentrated tang and deeper color.
Red wine, acidity and rounded richness in the sauce.
Beef broth, deep meaty liquid that carries everything.
Bay leaves, subtle herbal lift in the background.
Thyme, woodsy freshness that pairs with beef.
Rosemary, piney edge that’s assertive but nice.
Worcestershire sauce, savory umami boost and complexity.
Dijon mustard, sharp tang that tightens the sauce.
Heavy cream, creamy silkiness to mellow the sauce.
Butter, glossy finish and richer mouthfeel.
Parsley, bright green freshness at the end.
Chives or tarragon, optional herb pop if you want.
Lemon juice, a quick brightener to cut richness.

Ingredient Quantities

3 to 4 lbs bone in beef short ribs (6 to 8 ribs)

Kosher salt, about 1 to 1 1/2 teaspoons for seasoning the meat

Freshly ground black pepper, 1 teaspoon

1/2 cup all purpose flour, for dredging (optional but helps form a crust)

2 to 3 tablespoons vegetable oil or canola oil

1 large yellow onion, finely chopped

2 medium carrots, peeled and diced

2 celery stalks, diced

4 cloves garlic, smashed and roughly chopped

2 tablespoons tomato paste

1 to 1 1/2 cups dry red wine

2 1/2 to 3 cups low sodium beef broth

2 bay leaves

4 sprigs fresh thyme

2 sprigs fresh rosemary

1 teaspoon Worcestershire sauce

1 to 2 teaspoons Dijon mustard

1/2 to 1 cup heavy cream (start with 1/2 and add to taste)

2 tablespoons unsalted butter

1/4 cup fresh parsley, chopped

1 tablespoon chopped fresh chives or tarragon (optional, for extra herb flavor)

Fresh lemon juice, 1 teaspoon to brighten the sauce (optional)

How to Make this

Print Recipe (No Advertisments)

1. Pat the short ribs dry, season all over with kosher salt and freshly ground black pepper, then lightly dredge in flour and shake off the excess; this helps form a nice crust when searing.

2. Heat 2 to 3 tablespoons vegetable oil in a heavy Dutch oven or large ovenproof pot over medium high heat until shimmering, then brown the ribs well on all sides in batches so the pan isn’t crowded, about 3 to 4 minutes per side; transfer browned ribs to a plate.

3. Reduce heat to medium, add the chopped onion, diced carrots and celery to the pot and cook, stirring occasionally, until softened and starting to brown, about 6 to 8 minutes; add the smashed garlic and cook 30 seconds more.

4. Stir in 2 tablespoons tomato paste and cook for 1 to 2 minutes to caramelize, scraping up browned bits from the bottom of the pot, then pour in 1 to 1 1/2 cups dry red wine to deglaze; let it simmer and reduce by about half, about 4 to 6 minutes.

5. Return the short ribs and any accumulated juices to the pot, add 2 1/2 to 3 cups low sodium beef broth to almost cover the ribs, tuck in 2 bay leaves, 4 sprigs thyme and 2 sprigs rosemary, then add 1 teaspoon Worcestershire sauce and 1 to 2 teaspoons Dijon mustard; bring to a gentle simmer.

6. Cover the pot and transfer to a 325 F oven (or keep simmering gently on the stove) and braise until meat is fork tender and falling off the bone, about 2 1/2 to 3 hours; check once or twice and spoon some braising liquid over the ribs.

7. Carefully remove ribs to a platter and strain the braising liquid into a fat separator or skim off excess fat with a spoon; return the strained liquid to the pot and simmer to concentrate the flavor if it seems thin, about 5 to 10 minutes.

8. Stir in 1/2 cup heavy cream to start, then whisk in 2 tablespoons unsalted butter off the heat to enrich the sauce; taste and add more cream up to 1 cup if you want a silkier, richer sauce. If you like an herb punch, chop and add 1 tablespoon chives or tarragon now.

9. Finish the sauce by stirring in 1/4 cup chopped fresh parsley and about 1 teaspoon fresh lemon juice if using, adjust seasoning with salt and pepper, then spoon the creamy herb sauce over the short ribs; remove bay, thyme and rosemary stems first.

10. Serve the ribs over mashed potatoes, creamy polenta, or buttered noodles, and sprinkle extra parsley and a few chives on top; leftover sauce freezes well so save any extras for another meal.

Equipment Needed

1. Heavy Dutch oven or large ovenproof pot
2. Tongs (for turning and moving ribs)
3. Large skillet (if you prefer to brown ribs separately)
4. Chef’s knife and cutting board
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula (for sautéing and scraping)
7. Fine mesh strainer or fat separator
8. Whisk and ladle (for finishing and serving the sauce)
9. Oven mitts or pot holders

FAQ

Q: Can I make this ahead of time?
A: Yes, absolutely. The ribs actually taste better the next day after the flavors meld. Cool to room temp, refrigerate in a covered dish up to 3 days, then gently reheat in a low oven or on the stove with a splash of beef broth to loosen the sauce.

Q: Do I have to dredge the ribs in flour?
A: No, you don't have to, but it helps form a nice crust when browning and it thickens the sauce a bit. If you skip it, the dish is still great, just a little less velvety.

Q: What if I don’t have red wine or prefer not to use alcohol?
A: Swap equal parts beef broth plus 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar per cup of wine. You lose some depth but the tomato paste and herbs will still give big flavor.

Q: How do I know when the ribs are done?
A: They're ready when the meat is fork tender and falling off the bone, usually 2 1/2 to 3 hours at a low simmer or 325 F in the oven. If you can slide a fork through with almost no resistance, you’re good.

Q: Can I use less cream or a dairy substitute?
A: Yes. Start with the 1/2 cup and taste. Use more only if you want a richer, silkier sauce. For dairy free, try full fat coconut milk but expect a slight coconut note, or use a splash of extra broth and finish with butter or a dairy free butter alternative for body.

Q: Any quick tips for extra flavor?
A: Brown the ribs well in batches so they get a good crust, deglaze the pan with the wine scraping up all the brown bits, and don't skip the tomato paste little by little until it caramelizes a bit. Also let the sauce rest 10 minutes before finishing with cream and herbs so it thickens and flavors concentrate.

Braised Short Ribs In Creamy Herb Sauce Recipe Substitutions and Variations

Bone‑in beef short ribs → Chuck roast (3 to 4 lbs)
Chuck has similar marbling and will shred nicely after long braise. Cut into 2 to 3 inch chunks, brown well, and braise the same time. Texture is a bit different but still rich and beefy.
1 to 1 1/2 cups dry red wine → Extra beef broth plus 1 to 2 tbsp balsamic or red wine vinegar
If you skip wine, replace with the same volume of beef broth and add 1 tablespoon balsamic per cup, or 1 to 2 tablespoons red wine vinegar total, to mimic the acidity and depth. Works great when you want alcohol free.
1/2 to 1 cup heavy cream → 1/2 cup half and half or 1/2 cup sour cream thinned with milk
Use half and half for a lighter but still creamy finish. If using sour cream, whisk 1/2 cup sour cream with 1/4 cup milk to avoid curdling and stir in off the heat.
Fresh thyme & rosemary → 1 tsp dried thyme and 1/2 tsp dried rosemary
Dried herbs are more concentrated so use less. Add them with the braising liquid instead of tying sprigs together. Saves time and works when fresh herbs arent available.

Pro Tips

1. Sear in dry, really hot oil and don’t crowd the pan — if the ribs steam they wont get that nice crust. Let each side get a deep brown before flipping, and use tongs so you dont perforate the meat.

2. Save the browned bits, they’re everything. When you add tomato paste, let it cook a minute or two to caramelize, then deglaze with the wine right away. Scrape constantly so all the fond goes into the sauce.

3. Skim fat after braising and concentrate the liquid — chilling the sauce for 30 minutes makes fat easy to remove, then simmer to reduce if it tastes weak. Add cream and butter off the heat so the sauce stays glossy and doesnt break.

4. Time and patience beat tricks. Braise low and slow until it’s falling off the bone, check once or twice and baste, and let the ribs rest 10 minutes before serving so the juices redistribute. Leftovers actually taste better the next day.

Braised Short Ribs In Creamy Herb Sauce Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just braised short ribs in a silky herb sauce that landed on my Favorite Winter Meals list and will make you cancel steak night.

Servings

servings

Calories

700

kcal

Equipment: 1. Heavy Dutch oven or large ovenproof pot
2. Tongs (for turning and moving ribs)
3. Large skillet (if you prefer to brown ribs separately)
4. Chef’s knife and cutting board
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula (for sautéing and scraping)
7. Fine mesh strainer or fat separator
8. Whisk and ladle (for finishing and serving the sauce)
9. Oven mitts or pot holders

Ingredients

3 to 4 lbs bone in beef short ribs (6 to 8 ribs)
Kosher salt, about 1 to 1 1/2 teaspoons for seasoning the meat
Freshly ground black pepper, 1 teaspoon
1/2 cup all purpose flour, for dredging (optional but helps form a crust)
2 to 3 tablespoons vegetable oil or canola oil
1 large yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, smashed and roughly chopped
2 tablespoons tomato paste
1 to 1 1/2 cups dry red wine
2 1/2 to 3 cups low sodium beef broth
2 bay leaves
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 teaspoon Worcestershire sauce
1 to 2 teaspoons Dijon mustard
1/2 to 1 cup heavy cream (start with 1/2 and add to taste)
2 tablespoons unsalted butter
1/4 cup fresh parsley, chopped
1 tablespoon chopped fresh chives or tarragon (optional, for extra herb flavor)
Fresh lemon juice, 1 teaspoon to brighten the sauce (optional)

Directions

Pat the short ribs dry, season all over with kosher salt and freshly ground black pepper, then lightly dredge in flour and shake off the excess; this helps form a nice crust when searing.
Heat 2 to 3 tablespoons vegetable oil in a heavy Dutch oven or large ovenproof pot over medium high heat until shimmering, then brown the ribs well on all sides in batches so the pan isn't crowded, about 3 to 4 minutes per side; transfer browned ribs to a plate.
Reduce heat to medium, add the chopped onion, diced carrots and celery to the pot and cook, stirring occasionally, until softened and starting to brown, about 6 to 8 minutes; add the smashed garlic and cook 30 seconds more.
Stir in 2 tablespoons tomato paste and cook for 1 to 2 minutes to caramelize, scraping up browned bits from the bottom of the pot, then pour in 1 to 1 1/2 cups dry red wine to deglaze; let it simmer and reduce by about half, about 4 to 6 minutes.
Return the short ribs and any accumulated juices to the pot, add 2 1/2 to 3 cups low sodium beef broth to almost cover the ribs, tuck in 2 bay leaves, 4 sprigs thyme and 2 sprigs rosemary, then add 1 teaspoon Worcestershire sauce and 1 to 2 teaspoons Dijon mustard; bring to a gentle simmer.
Cover the pot and transfer to a 325 F oven (or keep simmering gently on the stove) and braise until meat is fork tender and falling off the bone, about 2 1/2 to 3 hours; check once or twice and spoon some braising liquid over the ribs.
Carefully remove ribs to a platter and strain the braising liquid into a fat separator or skim off excess fat with a spoon; return the strained liquid to the pot and simmer to concentrate the flavor if it seems thin, about 5 to 10 minutes.
Stir in 1/2 cup heavy cream to start, then whisk in 2 tablespoons unsalted butter off the heat to enrich the sauce; taste and add more cream up to 1 cup if you want a silkier, richer sauce. If you like an herb punch, chop and add 1 tablespoon chives or tarragon now.
Finish the sauce by stirring in 1/4 cup chopped fresh parsley and about 1 teaspoon fresh lemon juice if using, adjust seasoning with salt and pepper, then spoon the creamy herb sauce over the short ribs; remove bay, thyme and rosemary stems first.
Serve the ribs over mashed potatoes, creamy polenta, or buttered noodles, and sprinkle extra parsley and a few chives on top; leftover sauce freezes well so save any extras for another meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.